SATE PADANG

Sate Padang 

is a typical food dish where the Padang satay designation is actually the name for three types of satay variants in West Sumatra, namely Sate Padang, Sate Padang Panjang and Sate Pariaman.

Where cirri is typical of satay padang in using grobak

Like other satay, Sate Padang uses beef, tongue, or jerohan (heart, intestine, and tetelan) ingredients [1] with thick bean sauce (like porridge) plus a lot of chili so that it feels spicy.

Padang Panjang Sate is distinguished from its yellow satay sauce while Pariaman satay is red in color. The taste of these two types of satay is also different. While Satay Padang has a variety of flavors of the two types of variants of satay above.

SATE PADANG'S RECIPE OF MAKING

The splash of Padang satay sauce which is thick and has a distinctive taste and aroma makes it the most popular variety of satay. Serving with banana leaves is added to this delicious West Sumatra dish. How to make the Padang Satay Sauce can be seen in the following Padang Satay Recipe.

Material and seasoning:

• 1/2 kg of beef, cut into small pieces according to taste

• 1/2 kg of mixed beef offal

• 1 beef tongue, cut into small pieces according to taste

• 1 stick of lemongrass, bruised

• 2 cm of ginger, grated

• 2 cm galangal, bruised

• 1 turmeric leaf

• 4 orange leaves

• 500 ml of water

• 50 grams of rice flour, dissolved with a little water

Puree:

• 4 dried red chillies

• 5 shallots

• 5 cloves of garlic

• 2 tsp coriander, roasted

• 1 teaspoon cumin powder, roasted

• 5 cm turmeric

• 1 teaspoon of salt

• 1/2 tsp. Pepper powder

• 1/2 tsp of sugar

Trapper:

• Ketupat or rice cake

• fried onions for sprinkles

• Banana leaves, cut according to the shape of the serving dish / cut into a square

HOW TO MAKE AND ORIGIN ORIGINAL SATE:

1. Mix the seasoned spices, with beef and tongue, let stand for 30 minutes. Then cook along with lemongrass, ginger, galangal, turmeric leaves and orange leaves until cooked. Lift the meat and thicken the sauce with a solution of rice flour until thickened, lift.

2. Prepare a skewer. Poke the cut meat and bake it over the coals for a while, lift it.

3. Prepare serving dishes, cover with banana leaves. Add ketupat / lontong and satay, pour the sauce, sprinkle with fried onions.

4. Ready to enjoy with a sprinkling of fried onions