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A young man prepares a grilled and skewered meat specialty for sale from a streetside lunch cart. The cook, seen from the back, is wearing blue jeans and a striped T-shirt. Directly in front of him is a shelf extending from the cart which supports sheafs of palm leaves in which the lunches will be packaged. Within a glass-sided case on top of the cart is a plate of rice and skewers of grilled meat, as well as a pot of cooked rice and bottles of seasoning sauce. Outside the glass storage case is a large kerosene lamp, allowing the vendor to prepare and sell evening meals as well as daytime ones.The dish being prepared, sate, is well loved throughout Indonesia and beyond. It can be made from chicken, beef, goat, or any other type of boneless meat, which is pounded, seasoned, and grilled on bamboo sticks.Like most Southeast Asians, Indonesians eat the same kinds of food in the morning as they do at night. Large bowls of rice with smaller side dishes of vegetables, meat, or fish are considered desirable meals any time of day. Many people eat full meals only two times a day although smaller snacks and drinks will be consumed in between. Portions of meat or fish consumed in Southeast Asia also are much smaller than those eaten in the United States.
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