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Sate Padang is a speciality satay from Padang 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. A specialty Beef satay from West Sumatra served in aromatic curry-like thick sauce.
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Ingredients for SATE PADANG AUSTRALIA (PADANG SATAY IN AUSTRALIA):
- Make ready 400 gram for rum steak
- Prepare 600 ml water
- Prepare 4 for kaffir lime leaves
- Prepare 1 stalk - lemon grass, bruised
- Prepare 1 for turmeric leaf
- Get 1 piece - dried sour fruit (Graciana cambogia)
- Need of Enough skewer
- Take 1-2 tablespoon oil
- Require - Enough rice flour (about 50 grams)
- Get 1 tablespoon for cornstarch
- Provide for Fried shallots, for garnishing
- Make ready Spices (ground)
- Need 6 Red Chillies
- Require 2 tablespoon coriander, roasted
- Require 1 teaspoon of cumin, roasted
- Get 3 large shallots
- Need 1 teaspoon for turmeric powder
- Need 1 teaspoon - chopped ginger
- Prepare 1 teaspoon - chopped galangal
Sate Padang Pariaman is a reddish curried beef or oxtongue saté. One variant of Sate Padang (Padang Satay) in West Sumatra, Indonesia. Bikin sate lidah padang ini karena punya lidah sapi yang sudah seabad ngendon di freezer, kalau dibuat semur rasanya sudah biasa, nah biar lebih. Sate Padang sangat unik dan khas, beda dengan sate-sate lainnya.
SATE PADANG AUSTRALIA (PADANG SATAY IN AUSTRALIA) start cooking:
- Boil rum steak until half cooked. Then add the ground spices, kaffir lime leaves, lemon grass, turmeric leaf and dried sour fruit.
- Add hot water if necessary. Simmer until the meat is tender. Remove the meat and cut into pieces.
- Thread meat onto the skewers. Brush with oil and grill over hot charcoal until dry.
- Thicken the remaining marinade with rice flour and cornstarch mixed well with little water.
- Serve satay with rice cake or rice dumpling. Pour hot sauce over the meat and springkel with fried shallots and spring onions.
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 Main ingredients. Beef and offal satay in thick yellow sauce. 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.
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