How to Make Sate Padang Indonesia
In Indonesia there are various kinds of satay dish that has always been a favorite menu for every culinary lover of the archipelago, one of which it is Sate Padang. This special satay is famous for its sauce that is rich in spices that arouse the taste.
As the name implies, this Padang Sate comes from Padang, West Sumatra, which is often hunted by culinary lovers who come to the area of Padang. Sate Padang is one of Indonesian popular food that is popularly preferred by the community because besides its taste is very evocative, Sate Padang is also famous for its unique and special dish, one of which is served along with its distinctive spices are thick and rich in spices.
This dish is perfect for eating at lunch or dinner, especially when the hunger cravings come suddenly. Being a ketupat or lontong while still warm will feel so good.
Sate Padang is made from basic ingredients of beef, tongue, or offal such as heart, intestines, and tetelan. Characteristic of this Padang Sate is spicy sauce of thick peanut sauce with a distinctive spice flavor and added with spicy chili.
Sate Padang, Sate Padang Panjang, and Sate Pariaman, which distinguishes from the type of Sate Padang it is in the sauce. Sate Padang Panjang has a yellow sauce, while Sate Pariaman red sauce. The taste of both types of satay is also different. Satay Pari Panjang and Sate Pariaman, Satay Pari Panjang and Sate Pariaman.
At first glance how to make Sate Padang it is actually quite easy, in broad outline, Sate Padang made with basic ingredients of fresh meat put into a large drum that contains water, then boiled twice so that the meat is soft by drums and different water.
Then the meat is sliced and smeared with distinctive herbs and spices. While boiled water can be used as broth sauce to make sate sauce. Then the broth was mixed with a variety of spices that have been smoothed, such as onion, garlic, turmeric, ginger, lemongrass, and chili. The whole marinade is then made into one and cooked for about 15 minutes. Well this spice that makes Sate Padang flavor become rich rich flavors.
Sate Padang if we buy outside just burned when ordered by charcoal from coconut shell. The process of burning Padang satay is fairly short, its function is only as a heater, because the meat Sate Padang itself is in a state of mature when burned. This Padang Sate should be eaten in a warm state for more delicious, and can also be added with Minang typical balado chips.
Well, in addition to buying delicious food and delicious tastes delicious. How to make Sate Padang? Let's see how delicious and delicious pastas of sate recipes follows.
How to Make Sate Padang Delicious and Delicious
Materials Sate Padang
- 1/2 kg of beef
- 1 tongue of cow
- 1/2 kg mixture of cow innards
- 2 cm ginger, crushed
- 1 stalk lemongrass, crushed
- 1 sheet of turmeric leaves
- 2 cm galangal, crushing
- 500 ml of water
- 4 orange leaves
- 50 grams of rice flour, dissolved with a little water
Seasoning Sate Padang
- 4 dried red peppers
- 1 tsp salt
- 5 cloves of garlic
- 2 tsp coriander, roasted
- 5 onions
- 1/2 tsp pepper powder
- 5 cm turmeric
- 1 teaspoon ground cumin, roasted
- 1/2 tsp sugar
Sate Padang Complementary Material
- Fried onions for sprinkling
- Ketupat or lontong
- Banana leaf, cut into a circle
How to Make Satay Padang
- The first step to do is to cut the cow meat with the shape of the die to the desired size. But try not to cut it too thick or too large so that when burned the meat can mature evenly.
- After the meat is cut into pieces, then wash all the ingredients including meat, tongue, and innards until clean, then put everything into the container and set aside temporarily.
- To make the marinade, we first puree all the ingredients by using a blender or can also be pounded until the marinade is really smooth.
- Then coat the meat with spices that have been mashed until evenly distributed.
- Before cooking and burning, let the meat, tongue, and edible offal spewed so that the seasoning can seep in perfectly.
- Once hushed, cook the meat together with ginger, galangal, turmeric leaves, and orange leaves until the smell of sweet fragrance is delicious and the meat is more mature.
- If the meat is ripe, remove from the pan and puree it with the sauce of the rice flour solution until it is completely thickened. So the gravy or sauce can be thick evenly, you stir quickly when the rice flour solution is inserted.
- Then prepare a skewer, you can make your own skewer by using a skewer machine . Then puncture the meat, tongue, and jeoran that has been cut into neatly and uniformly pieces. You can set how many pieces you want to organize in one stitch satay.
- The last step is to burn the sate over the embers for a while until the flesh is brownish and smells and aroma is fragrant.
- Sate Padang is ready to be served together with lontong or ketupan and also a delicious sprinkling of fried onions.
