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Learn to make one of the best sate Padang at dwelling. The thick tremendous fragrant gravy is the star of this well-liked sate that originated in Padang, West Sumatra.

There are numerous completely different sorts of sate/satay from completely different areas in Indonesia alone. One among my favorites is Sate Padang, from, for sure, Padang (West Sumatra). Sate Padang is usually offered as road meals in push cart in Indonesia. I particularly love the thick sauce of sate padang. It’s nearly curry-like I need to say. Based on wikipidia although, there are 3 completely different sorts of sate padang: Sate Pariangan (which I’ve by no means tasted earlier than), Sate Padang Panjang (I’ve by no means tasted this too), after which Sate Padang (my favourite). They arrive from the identical area however with completely different style and coloration within the sauce. Actually, I’ve solely tasted Sate Padang, which they are saying is form of the mixture of each Sate Pariangan and Sate Padang Panjang.

My sister and I used to eat this each evening. We have been actually the common and the previous man who offered sate padang with push cart would cease in entrance of our home sharp at 9 pm each evening! This isn’t one thing you’ll sometimes see on the menu in eating places, not in Indonesia and positively not right here within the U.S! It’s most likely one of the unknown sate outdoors of Indonesia as most individuals assume that sate is at all times served with peanut-based sauce.
That is tailored from a recipe that a pal gave me and this was my fourth try and we thought we have been in heaven for some time after we had this. My children completely love the sauce.

How to make sate Padang. Delicious and easy Indonesian sate that you can easily make at home. Click through for full recipe and step by step instructions

The best way to make one of the best Sate Padang at dwelling

1. Deliver 1.5 liter of water to a boil after which add the tongue (I used beef on this step-by-step as a result of the tongue wasn’t obtainable on the time) and boil for quarter-hour beneath medium warmth.

2. Save the cooking liquid

3. Take away the tongue/beef and let it relaxation for 10 minutes on a reducing board

4. Reduce the tongue/beef into about 2 x 2 cm and about 1 cm thick. Don’t minimize too small or they may disintegrate throughout cooking

5. Put all components for floor spices in a meals processor and mix right into a paste

6. Preheat a heavy-bottom pot. Put 3 Tbsp of oil and saute the bottom spices till aromatic, about 3-4 minutes

7. Add all components beneath “different spices” in and proceed to saute for an additional 5 minutes

8. Add the parboiled tongue and saute for an additional minute. Add the liquid from boiling the meat. Deliver again to a boil after which decrease the warmth to medium and canopy to let the tongue simmer for about half-hour or till tender however not falling aside


9. Depart the tongue/beef soaked within the broth for at least 4 hours or in a single day within the fridge when you can. It will add extra taste to the tongue

10. Then take away the tongue/beef from the broth and discard all of the spices and herbs. For those who put within the fridge you may warmth it again up somewhat bit simply to soften the fats that has solidified, then discard the spices, herbs and take away the tongue. Pressure the broth and let it settle down earlier than we thicken it. Have a style and season the broth with salt to your style.

11. Thread tongue items onto the bamboo skewers, about 3-4 items for every skewer. Get your grill prepared and brush the sate with some oil on each side and grill till they’re barely browned however not too lengthy so the meat gained’t toughen and dried up an excessive amount of. The tongues are cooked, we simply need to brown them a bit. You may also preheat a big non-stick pan on the range and put the sate on the pan and grill till barely charred on each side. Basting with some oil as wanted. In Indonesia, most individuals like to make use of margarine to do that, however I feel oil is nice sufficient

12. Combine the rice flour with 2-3 massive ladles of broth and stir to mix and ensure there aren’t any lumps. Make sure that the broth just isn’t scorching at this level.

13. Pour half of the rice flour combination again into the pot and stir to mix. Activate the warmth over medium-low and hold stirring. The broth will begin to thicken and don’t cease stirring. It’s going to curdle when you cease stirring. Examine to see if you’re pleased with the consistency. Understand that it should thicken additional because it cools down. In order for you it thicker, stir extra of the rice flour combination (keep in mind to stir the rice flour combination earlier than pouring in because the flour and liquid might have separate)

14. Put some sate and lontong/ketupat on a plate after which ladle the new thickened sauce over, garnish with bawang goreng and serve instantly. In Medan, we like to serve this with fried beef pores and skin. I served it with chicharron as a result of that’s what obtainable right here

I’m simply completely happy to say that I’m capable of introduce this scrumptious childhood road meals that I’ve been craving a lot to each of my children they usually completely gave it thumbs up !!
How to make sate Padang. Delicious and easy Indonesian sate that you can easily make at home. Click through for full recipe and step by step instructions

Did you make this Sate Padang recipe?

I find it irresistible once you guys snap a photograph and tag to point out me what you’ve made 🙂 Merely tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll you’ll want to cease by and take a peek for actual!

How to make sate Padang. Delicious and easy Indonesian sate that you can easily make at home. Click through for full recipe and step by step instructions

The recipe was final printed in 2016 and I’ve up to date it on March 13, 2022 with some step-by-step images and improved the recipe to make the sauce tastes even higher and as genuine as doable.

Sate padang (West Sumatra Satay)

The best way to make Sate Padang

Prep Time 25 minutes

Cook dinner Time 1 hr

Whole Time 5 hrs 25 minutes

Servings 40 skewers (simply an estimate)

Forestall your display from going darkish

Substances 

 

  • 1 kg ox tongue see notes
  • 3 Tbsp oil plus mre for brushing the sate
  • 1.5 litre liquid from cooking the tongue
  • 40 Bamboo skewers Soak in a water for 1 hour so they will not burn once you grill your sate

Floor spices:

  • 20 dried purple chilies soak till gentle and seeded, extra if you would like it spicier
  • 15 gr turmeric or use 2 tsp turmeric powder
  • 40 gr ginger roots
  • 15 shallots peeled
  • 10 cloves garlic peeled
  • 10 candlenuts toasted on dry pan till fragrant

Different spices:

  • 1 Tbsp good-quality curry powder
  • 3 Tbsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp white peppercorns
  • 100 gr galangal roots minimize into slices
  • 4 stalk lemongrass bruised with heavy object
  • 10 kaffir lime leaves tear the perimeters to launch taste
  • 6 bay leaves (daun salam)
  • 10 cloves
  • 2 star anise
  • 1 massive cinnamon stick or use 2 tsp cinnamon powder

Seasonings:

  • 1 tsp salt or extra to style
  • 1 tsp sugar
  • 1 tsp hen powder

Directions 

  • Soak the bamboo skewers for not less than 1 hour or in a single day when you plan forward. Then discard the soaking water when you’re prepared to make use of them

  • Deliver 1.5 liter of water to a boil after which add the tongue and boil for quarter-hour beneath medium warmth. Save the cooking liquid. Take away the tongue and let it relaxation for 10 minutes on a reducing board. Reduce the tongue into about 2 x 2 cm and about 1 cm thick. Do not minimize too small or they may disintegrate throughout cooking

  • Put all components for floor spices in a meals processor and mix right into a paste. Preheat a heavy-bottom pot. Put 3 Tbsp of oil and saute the bottom spices till aromatic, about 3-4 minutes. Add all components beneath “different spices” in and proceed to saute for an additional 5 minutes. Add the parboiled tongue and saute for an additional minute. Add the liquid from boiling the meat. Deliver again to a boil after which decrease the warmth to medium and canopy to let the tongue simmer for about half-hour or till tender however not falling aside

  • Depart the tongue soaked within the broth for at least 4 hours or in a single day within the fridge when you can. It will add extra taste to the tongue. Then take away the tongue from the broth and discard all of the spices and herbs. For those who put within the fridge you may warmth it again up somewhat bit simply to soften the fats that has solidified, then discard the spices, herbs and take away the tongue. Pressure the broth and let it settle down earlier than we thicken it. Have a style and season the broth with salt to your style.

Grill the sate:

  • Thread tongue items onto the bamboo skewers, about 4-5 items for every skewer. Get your grill prepared and brush the sate with some oil on each side and grill till they’re barely browned however not too lengthy so the meat will not toughen and dried up an excessive amount of. The tongues are cooked, we simply need to brown them a bit. You may also preheat a big non-stick pan on the range and put the sate on the pan and grill till barely charred on each side. Basting with some oil as wanted. In Indonesia, most individuals like to make use of margarine to do that, however I feel oil is nice sufficient

Thicken the broth:

  • Combine the rice flour with 2-3 massive ladles of broth and stir to mix and ensure there aren’t any lumps. Make sure that the broth just isn’t scorching at this level. Pour half of the rice flour combination again into the pot and stir to mix. Activate the warmth over medium-low and hold stirring. The broth will begin to thicken and do not cease stirring. It’s going to curdle when you cease stirring. Examine to see if you’re pleased with the consistency. Understand that it should thicken additional because it cools down. In order for you it thicker, stir extra of the rice flour combination (keep in mind to stir the rice flour combination earlier than pouring in because the flour and liquid might have separate)

To serve:

  • Put some sate and lontong/ketupat on a plate after which ladle the new thickened sauce over, garnish with bawang goreng and serve instantly. In Medan, we like to serve this with fried beef pores and skin. I served it with chicharron as a result of that’s what obtainable right here

Notes

You may also use all beef as an alternative of the tongue. You should use chuck or brisket

Beneficial merchandise:



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