Recipe: Delicious Sate Padang (Beef Satay from Padang, Indonesia)

Sate Padang (Beef Satay from Padang, Indonesia). 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 Pariaman is a reddish curried beef or oxtongue saté. One variant of Sate Padang (Padang Satay) in West Sumatra, Indonesia. With curry based sauce and similarity to the famous of Minang-style rendang spices, this sate (satay) is quite unique compare to other satés in Indonesia. You can cook Sate Padang (Beef Satay from Padang, Indonesia) using 18 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Sate Padang (Beef Satay from Padang, Indonesia)

1. It's 500 gr of beef, diced.
2. You need 1 pcs of lemongrass.
3. It's 2 cm of ginger, crushed.
4. It's 2 cm of galangal.
5. You need 4 pcs of 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).
6. Prepare 5 pcs of bay leaves (try to use the fresh one, but if you can't find any, use the dried one also fine).
7. You need 50 gr of rice flour.
8. Prepare 500 ml of water.
9. Prepare 4 pcs of birdeye chillies (less or none if you don't like spicy food).
10. It's 5 pcs of shallots.
11. It's 5 pcs of garlic.
12. It's 2 tbs of ground corriander.
13. Prepare 1 tbs of ground cumin.
14. You need 5 cm of turmeric.
15. You need 1 tsp of salt.
16. Prepare 1/2 tsp of white pepper.
17. You need 1/2 tsp of sugar.
18. You need 1 cup of cooking oil.

Sate Padang is a specialty beef satay from West Sumatra served in aromatic curry-like thick sauce. There are many different kinds of sate/satay from different regions in Indonesia alone. One of my favorites is Sate Padang, from, needless to say, Padang (West Sumatra). Sate Padang is a Padang style Satay, from West Sumatra (Indonesia) province.

Sate Padang (Beef Satay from Padang, Indonesia) instructions

1. Make a puree from shallots, garlic, ground cumin and ground coriander.
2. Mix the spice puree and the diced beef, marinate for minimum 30 minutes, overnight is better.
3. In the cooking pan, heat the cooking oil, then add the marinated beef, bay leaves, kaffir lime leaves, crushed ginger, and crushed galangal.
4. Add 250 ml water, and let it boil.
5. Take all the beef, save aside, throw away the leaves, ginger, and galangal.
6. Mix the rice flour with the other 250ml water, then add to the soup, mix until thick, simmer it with a small fire..
7. Put the beef at the skewers, do it with all the beef, then apply the cooking oil (I use vegetable oil) to the beef.
8. 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.
9. 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 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". All is made from oxtongue and beef, but they have a different sauce. Sate Padang has a thick and very hot.

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