Indonesian smoked meat dish
Seʼi![]() Pork Seʼi. |
| Alternative names | Sei |
|---|
| Type | Smoked meat |
|---|
| Course | Main course |
|---|
| Place of origin | Indonesia |
|---|
| Region or state | Kupang, Timor |
|---|
| Serving temperature | Hot or room temperature |
|---|
| Main ingredients | Pork or beef |
|---|
|
Seʼi or Sei is a traditional Indonesian smoked meat dish originated from Kupang region in East Nusa Tenggara.[1] Traditionally, the pork-based Seʼi (known locally as Seʼi babi) consumed and preferred by the native community as daily meal, meanwhile the beef Seʼi (Seʼi sapi) and venison Seʼi (Seʼi rusa) commonly served as offerings.[2]
Seʼi uses thin, sliced cuts of meat utilizing a mixture of salt and spices and smoked. Texturally, it is comparable to bacon, albeit thicker. This dish is easily found in restaurants and warung in the West Timor region. In Kupang, people serve Seʼi with nasi panas (hot steamed rice), accompanied with spicy sambal luʼat condiment and bose corn porridge.
Etymology
The name of Se'i derives from the local language of East Nusa Tenggara that means "smoked meat".[3]
History
This dish is traditionally served and consumed by the people of East Nusa Tenggara province, especially by Timorese people. In the dry climate of Timor island, the traditional smoking method is employed to preserve meats and to increase the nutritional and economic value of the meats.[4] Se'i has been historically made from Timorese deer (Cervus timorensis), but this practice has ceased due to a decline in population and its consecutive endangered status.
Beef and pork are largely the main ingredients of Se'i,[4] and are the preferred meat choices for both locals and tourists. The number of restaurants serving se'i that have appeared outside of East Nusa Tenggara, such as in Jakarta and Bali, have also contributed to its popularity.
See also
References
