Sate Padang is a Padang style Satay, from west Sumatra province. This Padang style satay is quite famous in Indonesia. It tastes really hot, and is served with 'ketupat'. The satay usually consists of beef meat, tongue, and sometimes some beef intestines. But since I don't quite like the tongue and intestines, I make the satay of only the meat.

Ingredients (for 1 kg of meat)

• 2 thumb size galangal
• 2 thumb size ginger
• 3 thumb size turmeric
• 6 red chili (ground to become paste)
• 8 shallots
• 4 garlics
• 2 tsp ground corriander
• 1/4 tsp cummin seed
• 1-2 tsp white pepper
• 1 tsp salt
• 1 turmeric leaf
• 6 lime leaf
• 1 lemon grass
• Rice flour
• Water
• Cooking oil
• 50 bamboo skewers
• Fried shallots

Directions

1. Ground galangar, ginger, turmeric, chili, shallots, garlics, corriander, cummin seed, salt and pepper to become the spice paste.
2. Prepare the meat, cut into cubes of size about 1.5 x 1.5 x 1.5 cm.
3. Pour some water to cover all the meat in a pan, bring to boil.
4. Remove the dark-coloured froth (foam, which is actually the blood contained in the meat).
5. Drain the meat from its broth. Keep the broth.
6. Preheat about 3 tbs of cooking oil in a fry pan. Stir fry the spice paste.
7. Add in the turmeric leaf, lime leaves, and lemon grass. Wait until fragrant.
8. Add in the half-cooked meat cubes, continue to stir fry for about 15 minutes.
9. Pour the broth back into the fry pan. Continue to cook until the meat is tender.
10. Drain the meat, keep the spiced broth. Skew every 3-4 cubes of meat into the bamboo skewer. Grill.
11. Bring the spiced broth to boil. Mix about 2 tbs of rice flour with 100 ml water.
12. Add it into the spiced broth, continue to stir it until the broth become thick and become a sauce.
13. Served the satay with 'ketupat', spread some fried shallots onto the serving.