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Sate Padang is a variety of sate (satay) which originates from Padang, West Sumatra. It is traditionally made with beef, and it consists of pieces of meat or offal that are marinated, skewered, and then grilled. The skewers are typically served doused in a thick, brown-colored sauce that combines.
Sate Padang (Beef Satay from Padang, Indonesia) cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be displayed at several formal incidents also. I am certain you will see lots of people who just like the Sate Padang (Beef Satay from Padang, Indonesia) dishes that you simply make.
Alright, don’t linger, let’s task this sate padang (beef satay from padang, indonesia) menu with 18 components which are definitely easy to receive, and we have to process them at the very least through 9 tips. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements - Sate Padang (Beef Satay from Padang, Indonesia):
- Provide 500 gr of beef, diced
- Give 1 pcs - lemongrass
- You need 2 cm ginger, crushed
- Prepare 2 cm for galangal
- Get 4 pcs for kaffir lime leaves (try to use the fresh one, but if you can't you can use the bottled one more less around 1 - 2 tbs)
- Get 5 pcs of bay leaves (try to use the fresh one, but if you can't find any, use the dried one also fine)
- Get 50 gr - rice flour
- Prepare 500 ml of water
- Take 4 pcs for birdeye chillies (less or none if you don't like spicy food)
- Require 5 pcs of shallots
- Give 5 pcs for garlic
- Require 2 tbs ground corriander
- Prepare 1 tbs - ground cumin
- Provide 5 cm - turmeric
- Give 1 tsp salt
- Need 1/2 tsp white pepper
- Provide 1/2 tsp for sugar
- Need 1 cup cooking oil
One of my favorites is Sate Padang, from, needless to say, Padang (West Sumatra). Sate padang is a speciality satay from Minangkabau cuisine, made from beef cut into small cubes with spicy sauce on top. 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. Sate Padang is a Padang style Satay, from West Sumatra (Indonesia) province.
Sate Padang (Beef Satay from Padang, Indonesia) how to cook:
- Make a puree from shallots, garlic, ground cumin and ground coriander
- Mix the spice puree and the diced beef, marinate for minimum 30 minutes, overnight is better
- In the cooking pan, heat the cooking oil, then add the marinated beef, bay leaves, kaffir lime leaves, crushed ginger, and crushed galangal
- Add 250 ml water, and let it boil
- Take all the beef, save aside, throw away the leaves, ginger, and galangal
- Mix the rice flour with the other 250ml water, then add to the soup, mix until thick, simmer it with a small fire.
- Put the beef at the skewers, do it with all the beef, then apply the cooking oil (I use vegetable oil) to the beef
- If you use the grill, grilled the beef until become brown. If you use oven, bake it at 150° Celcius for 20 minutes, don't forget to flip the skewers in the middle of baking, to get all brown beef
- Serve it with rice cake, and pour the soup at the top of the skewers
The satay is usually consist of beef meat, tongue, and sometimes some beef intestines. Here is the recipe to prepare this special dish Sate Padang is a speciality satay from Padang, West Sumatra, Indonesia, made from beef cut into small cubes with spicy sauce on top. 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. Sate Padang is one that has curry base sauce. It consists similarity to Minangese rendang spices People may be known this as satay, but we spelled this out "sate" and pronounce as "saté".
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