Sate Padang usually uses beef or goat offal and if there is offal meat, it can be processed into Padang satay. Before grilling, make sure to boil the meat first.
Padang Satay Ingredients:
- 6 red onions
- 4 cloves of garlic
- 6 cm turmeric
- 1 tbsp coriander
- 8 curly chilies
- 1 tsp cumin
- 3 cm ginger
- 5 lime leaves
- 2 stalks lemongrass
- 5 cm galangal
- 1 tbsp salt
- 50 grams of rice flour
- 600 ml water
- 100 grams of peanuts that have been roasted and coarsely ground
How to make Padang satay:
1. Roast the coriander and cumin.
2. Then add the ingredients starting from shallots, garlic, turmeric, ginger, curly chilies, galangal, coriander spices and roasted cumin and then grind them.
3. Once smooth, sauté the spices until fragrant and add lemongrass, salt and lime leaves.
4. Once the spices look a little dry, set the spices aside.
5. Next, boil the water and add the mixed spices.
6. Put the beef for satay into boiling water and boil for one hour or until the water is reduced by half.
7. Take and drain the meat then let it soak in the marinade.
8. Then take a little of the water left over from boiling the meat into a bowl and mix it with the rice flour then put the rice flour mixture back into the pan.
9. Next, add the roasted peanuts and stir evenly until the texture feels thick.
