Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, sate padang (beef satay from padang, indonesia). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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) is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Sate Padang (Beef Satay from Padang, Indonesia) is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook sate padang (beef satay from padang, indonesia) using 18 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Sate Padang (Beef Satay from Padang, Indonesia):
- Get 500 gr beef, diced
- Take 1 pcs lemongrass
- Take 2 cm ginger, crushed
- Prepare 2 cm galangal
- Take 4 pcs 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)
- Take 5 pcs bay leaves (try to use the fresh one, but if you can't find any, use the dried one also fine)
- Make ready 50 gr rice flour
- Get 500 ml water
- Prepare 4 pcs birdeye chillies (less or none if you don't like spicy food)
- Get 5 pcs shallots
- Take 5 pcs garlic
- Take 2 tbs ground corriander
- Take 1 tbs ground cumin
- Get 5 cm turmeric
- Get 1 tsp salt
- Get 1/2 tsp white pepper
- Prepare 1/2 tsp sugar
- Make ready 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.
Steps to make Sate Padang (Beef Satay from Padang, Indonesia):
- 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. A dish from Padang and the surrounding area in West Sumatra, which is made It is further separated into two sub-variants, the Pariaman and the Padang Panjang, which differ in taste and the composition of their yellow sauces. Across this colourful archipelago and its diverse ethnic groups, most cultures have made sate their own by creating different variations of this Derived from the regency of West Sumatra, home of the popular Padang food, this particular sate is made from ox tongue or beef.
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