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