Sate Padang (Beef Satay from Padang, Indonesia). Sate Padang is a speciality satay from Padang 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 Pariaman is a reddish curried beef or oxtongue saté.

With curry based sauce and similarity to the. 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. You can have Sate Padang (Beef Satay from Padang, Indonesia) using 18 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Sate Padang (Beef Satay from Padang, Indonesia)

It's 500 gr of beef, diced.
You need 1 pcs of lemongrass.
You need 2 cm of ginger, crushed.
It's 2 cm of galangal.
Prepare 4 pcs of 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).
It's 5 pcs of bay leaves (try to use the fresh one, but if you can't find any, use the dried one also fine).
It's 50 gr of rice flour.
It's 500 ml of water.
It's 4 pcs of birdeye chillies (less or none if you don't like spicy food).
You need 5 pcs of shallots.
It's 5 pcs of garlic.
It's 2 tbs of ground corriander.
It's 1 tbs of ground cumin.
Prepare 5 cm of turmeric.
Prepare 1 tsp of salt.
It's 1/2 tsp of white pepper.
It's 1/2 tsp of sugar.
Prepare 1 cup of cooking oil.

The skewers are typically served doused in a thick, brown-colored sauce that combines. Sate Padang is a specialty beef satay from West Sumatra served in aromatic curry-like thick sauce. There are many different kinds of sate/satay from different regions in Indonesia alone. One of my favorites is Sate Padang, from, needless to say, Padang (West Sumatra).

Sate Padang (Beef Satay from Padang, Indonesia) instructions

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.

Bit unique, there's a sweet feel taste on the beef satay. If you want try unordinary satay padang, you must try "Satay Itjap". Better buy it before dinner time! Bikin sate lidah padang ini karena punya lidah sapi yang sudah seabad ngendon di freezer, kalau dibuat semur rasanya sudah biasa, nah biar lebih istimewa saya buat sate padang. A specialty Beef satay from West Sumatra served in aromatic curry-like thick sauce.