Fathiya's blog: Satay Padang, The Delicious Food From West of Sumatera

Satay Padang. Who’s didn’t know this food? It is the most delicious food that I have eat. In Indonesia, It is a realy famous food.

It is the traditional food that come from Padang, West Sumatera, Indonesia. It was my parent hometown. As the other minang cuisine, It’s feel spicy. It is very suiteble for the spicy lover.

Satay Padang is made from a meat, It can be beef, chicken meat or a lamb, but usually It’s made from a beef. Sometimes there are some offal too, It’s can be a beef liver, intestines, or a fat (But I dont realy like it haha!).

One that make Satay Padang being very delicious is at the sauce, It’s made from herbs and spices that show the Indonesian culture.

There are three types of sate padang, which are Sate Padang, Sate Padang Panjang, Sate Pariaman. The three types are differentiated by the colour of their sauce. Sate Padang Panjang usually has yellow-coloured sauce while Sate Pariaman has red-coloured sauce. Bearing the sauces are different, the taste of both Sate are different. While sate Padang has a variety of flavor blend from the two types of sate above.

So how can we make this food?. There is a recipe just for you all beloved reader :D

Ingredients:

½ cup sliced onion
cloves garlic, sliced
tablespoons peanut or corn oil
veal or beef hearts, quartered
lbs. beef chuck, cut into 4-inch chunks
1½ lbs. veal tongue, cut into 3 pieces
1 lb. beef tripe, cleaned and cut into 4 pieces
2 tablespoons fresh red hot chili, blended into a paste
2 tablespoons salt
1 tablespoon turmeric
tablespoon fine chopped ginger
1½ tablespoons coriander
teaspoon ground cumin
pieces of jeruk purut, or 3 square inches of lemon peel
salam leaves
1 piece of laos
1 2-inch cinnamon stick
1 cup water
2 stalks lemon grass
3 cups coconut milk

Sauce:

2 cups coconut milk
1 cup rice flour
Reserved meat sauce
2 teaspoons salt
½ ripe tomato, sliced thin
Bamboo skewers

Instructions:

Fry the onion and garlic lightly in the oil in a large sauce-pan. Add all the other ingredients except the coconut milk, and mix well. Cook, covered, for about one and one-half hours, or until the meats are soft. Then add the coconut milk, and cook for thirty minutes. Remove the meats, and reserve this meat sauce, which should measure about 2 cups.
To make the sauce, mix the coconut milk and rice flour into a thin paste. Bring the reserved meat sauce to a boil, and add the rice flour paste, salt and tomato. Cook and stir, for ten minutes over a low flame until the sauce is well mixed. If it becomes too thick, add ½ cup water during the cooking. The result should be a thick, creamy, spicy sauce. Keep warm.
Cut all the cooked meats into ½-inch cubes. Put 5 cubes of different meats on each skewer so that you have a contrast in textures. Heat the skewer briefly over a charcoal fire, gas or electric broiler; then dip it liberally into the warm rice sauce. The satays are usually eaten with rice rolls / rice cake.

Besides the rice rolls/rice cake, Satay Padang is good to eat with “Kerupuk Kulit” and “Keripik pedas”.

Usually, Satay Padang was served above the banana leaf. Just a suggestion, If there were not any spoon around you, just use the banana leaf as the spoon. The delicacy will increase! Haha good luck!

So, there is it. Interested? you must try it and I sure that you will be addicted :D