A typical West Sumatran culinary dish, Padang satay, here is the recipe and how to make it

Jakarta (ANTARA) – Padang Sate is a typical West Sumatran dish which is famous for its rich and savory sauce.

Different from satay in general which uses peanut sauce or soy sauce, Padang satay is served with a thick yellow sauce made from a combination of spices and rice flour.

This satay is made from the main ingredients of pieces of beef, tongue or offal from cows, which are arranged on bamboo sticks, then grilled over hot coals. The uniqueness of Sate Padang lies in its sauce which is made from various spices, such as turmeric, ginger, galangal and chili, as well as rice flour which gives it a thick texture.

The savory, spicy and aromatic taste makes this satay have its own characteristics compared to satay from other regions in Indonesia.

For those of you who want to try making it yourself at home, here is the Padang Sate recipe and easy steps to bring this delicious dish to your dining table.

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Padang satay recipe

The main ingredient:

• 500 grams of beef (you can use tongue, or other parts according to taste)
• 2 turmeric leaves
• 2 stalks of lemongrass
• 3 lime leaves
• 3 bay leaves
• 1 liter of water
• Sufficient skewers

Ground spices:

• 8 shallot cloves
• 4 cloves of garlic
• 5 curly red chilies (adjust according to spicy taste)
• 1 stick of ginger
• 1 stalk of turmeric
• 1 stalk of lemongrass
• 1 galangal segment
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin.

Also read: Recipe and how to make Madiun’s typical pecel chili sauce

Ingredients for Padang satay sauce:

• 1 tablespoon rice flour, dissolved in a little water
• Salt and sugar to taste
• Lontong (optional)
• Flavoring (optional)

How to make Padang satay

1. Clean the beef, then cut into cubes according to the desired size.
2. Boil the meat with turmeric leaves, lemongrass, lime leaves and bay leaves until tender.
3. Once the meat is tender, remove from heat and set aside. Save the meat cooking water (broth) to use as a sauce.
4. Then grind all the ground spices, such as shallots, garlic, chilies, turmeric, ginger, galangal, coriander and cumin until soft.
5. Saute the ground spices until fragrant and cooked.
6. Add the sauteed spices to the meat broth that has been set aside.
7. Add salt and sugar to taste, and stir until evenly mixed.
8. Dissolve the rice flour in a little water, then add it to the sauce. Keep stirring until the sauce thickens and turns yellow.
9. Thread the boiled meat pieces on skewers.
10. Grill the satay over hot coals until it is brown and gives off a distinctive aroma. Occasionally brush with seasoning sauce to add flavor.
11. Prepare the satay on a serving plate, then drizzle with the thick, tasty yellow sauce. Add lontong or ketupat, as well as a sprinkling of fried onions as a complement.

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Reporter: Sean Anggiatheda Sitorus
Editor: Suryanto
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