 Pork Se'i . | |
| 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 |
Se'i or sei is an Indonesian smoked meat from Kupang, Timor island, East Nusa Tenggara, Indonesia.[1] Se'i may be derived from a variety of meats, with pork (se'i babi), beef (se'i sapi) or game animals such as venison (se'i rusa) as common offerings. Today, the most popular se'i meat is pork.[2]
Se'i 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 Timor region. In Kupang, people serve se'i with nasi panas (hot steamed rice), accompanied with sambal lu'at and jagung bose.
- ^ Kornelis Kewa Ama (12 October 2009). ""Sei" Kupang Menggoda Rasa Lidah sampai Australia". Kompas (in Indonesian). Retrieved 23 June 2015.
- ^ Novemy Leo and Aplonia Metilda Dhiu (22 June 2015). "Sei Sapi Tergeser dengan Sei Babi". Pos Kupang (in Indonesian). Retrieved 23 June 2015.