Delicious Padang Satay Recipe

Who doesn’t know this one dish ??? Satay is not only known by the people of Indonesia, but satay is a dish that has been widely known in various countries. This is evidenced by the entry of satay into 15 of the most delicious dishes in the world by CNN.

Indonesian satay has more variants than Malaysia, the Philippines, Thailand and the Netherlands, which are 40 variants of satay.

Satay is also easy to get, whether it is peddlers, street vendors, ordinary restaurants, and other upscale restaurants that provide food from the pierced meat.

Satay in Indonesia is usually added with rice cake, soy sauce, peanut sauce, and pickled sliced ​​shallots and chili.

Most satay in various regions in Indonesia uses raw meat before it is roasted, but there is one area that before being burned, the meat has been cooked and given seasoning first. The area that makes satay with cooked meat is Padang.

Satay Padang also has its own uniqueness in the marinade. If in other areas using soy sauce or peanut sauce as a complement, in Padang sate is combined with rice flour as pengenyal and gives a savory flavor to the sauce.

Are you interested in trying Satay Padang ?? No need to go all the way to Padang to try it. Just learn the recipe below:

Sate Padang Recipe

(for 10 stitches)

material

  • 125 grams of beef tongue, boiled, then cut into 2 × 2 cm size
  • 50 grams of beef liver, boil, then cut 2 × 2 cm
  • 175 grams of brisket
  • 600 ml of water
  • 1 turmeric leaf
  • 1 lemongrass stem, take the white part, then spread it
  • 1 kandis acid, for two. Use 1/2 only
  • 20 grams of rice flour and 25 ml of water, dissolve it for the thickener.
  • 1 tablespoon of fried onion
  • 10 bamboo sticks.

Ground spices

  • 4 shallots
  • 1 curly red chili fruit
  • ¼ teaspoon of coriander
  • ½ teaspoon of pepper
  • ¼ teaspoon cumin
  • 1 cardamom fruit
  • 2.5 cm of turmeric, burned
  • ½ cm galangal
  • 1 teaspoon of salt

How to make it

Boil the brisket until tender, cut to size (2 cm). Measure 350 ml of milk.
Then boil again with beef tongue, beef liver, fine spices, turmeric leaves, lemongrass, and candis acid over low heat until the water is reduced to 250 ml.
Satay sticks alternately (beef tongue, beef liver, and brisket meat), then burned until it emits a fragrant aroma.
Boil the remaining stew again. Thicken with rice flour. Wait until it bursts.
Serve satay with the thick sauce, then sprinkle with fried onions.

That is the recipe for making Padang satay which is famous for being very delicious

Isn’t it difficult to make Padang satay? Hopefully useful and good luck.

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