Sate Padang

Sate Padang

         Sate Padang is a speciality satay from Padang, West Sumatra, Indonesia, made from beef cut into small dices with spicy sauce on top of it. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef and offal broth, turmeric, ginger, garlic,coriander, galangal root, cumin, curry powder and salt. In Medan, a lot of Sate Padang use not only beef but also chicken and lamb.

There are three types of sate padang, which are Sate Padang, Sate Padang Panjang, Sate Pariaman.^[1] The three types are differentiated by the colour of their sauce. Sate Padang Panjang usually has yellow-coloured sauce while Sate Pariaman has red-coloured sauce. Bearing the sauces are different, the taste of both sate are different. While sate Padang has a variety of flavor blend from the two types of sate above.

Fresh beef are boiled twice in a big drum filled with water to make the meat soft and juicy. Then, the meat is sliced into parts and spices are sprinkled on the meat. The broth is then used to make the sauce, mixed with 19 kinds of spices which have been smoothed and stirred with various kinds of chili. All seasoning are then put together and cooked for 15 minutes. The sate will be grilled just before serving, using coconut shell charcoal.

How to make to Sate Padang

SATAY Padang a.k.a Sate Padang is very common in Indonesia originally from Padang, West Sumatra. It is said to be the most spicy sate among other kind of sate because it employs many different kind of spices. I recommend you to try this recipe.

Ingredients:

• ½ cup sliced onion
• cloves garlic, sliced
• tablespoons peanut or corn oil
• veal or beef hearts, quartered
• lbs. beef chuck, cut into 4-inch chunks
• 1½ lbs. veal tongue, cut into 3 pieces
• 1 lb. beef tripe, cleaned and cut into 4 pieces
• 2 tablespoons fresh red hot chili, blended into a paste
• 2 tablespoons salt
• 1 tablespoon turmeric
• tablespoon fine chopped ginger
• 1½ tablespoons coriander
• teaspoon ground cumin
• pieces of jeruk purut, or 3 square inches of lemon peel
• salam leaves
• 1 piece of laos
• 1 2-inch cinnamon stick
• 1 cup water
• 2 stalks lemon grass
• 3 cups coconut milk

Sauce:

• 2 cups coconut milk
• 1 cup rice flour
• Reserved meat sauce
• 2 teaspoons salt
• ½ ripe tomato, sliced thin
• Bamboo skewers

Instructions:

• Fry the onion and garlic lightly in the oil in a large sauce-pan. Add all the other ingredients except the coconut milk, and mix well. Cook, covered, for about one and one-half hours, or until the meats are soft. Then add the coconut milk, and cook for thirty minutes. Remove the meats, and reserve this meat sauce, which should measure about 2 cups.
• To make the sauce, mix the coconut milk and rice flour into a thin paste. Bring the reserved meat sauce to a boil, and add the rice flour paste, salt and tomato. Cook and stir, for ten minutes over a low flame until the sauce is well mixed. If it becomes too thick, add ½ cup water during the cooking. The result should be a thick, creamy, spicy sauce. Keep warm.
• Cut all the cooked meats into ½-inch cubes. Put 5 cubes of different meats on each skewer so that you have a contrast in textures. Heat the skewer briefly over a charcoal fire, gas or electric broiler; then dip it liberally into the warm rice sauce. The satays are usually eaten with rice rolls / rice cake.(Thank you)