SATE PADANG / PADANG STYLE SATAY

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

Known as sate in Indonesian (and pronounced similar to the English), Indonesia is the home of satay, and satay is a widely renowned dish in almost all regions of Indonesia and is considered the national dish and one of Indonesia's best dishes. Satays, in particular, are a staple in Indonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings. As a result, many variations have been developed throughout the Indonesian Archipelago. In Indonesia, there are some restaurants that specialized in serving various kinds of satay and present it as their specialty, such as Sate Ponorogo Restaurant, Sate Blora Restaurant, and also chains of Sate Khas Senayan restaurants, previously known as Satay House Senayan. In Bandung, the West Java Governor's office is popularly called Gedung Sate (Indonesian: Satay building) to refer to the satay-like pinnacle on its roof.

Indonesia has the richest variations of satay in the world. The satay variants in Indonesia usually named after the region it originated, the meats, parts, or ingredients its uses, also might be named after the process or method of cooking.

I felt to miss posting something ... but lately, I frankly do not have any inspiration at all for writing. I am trying to write my daily activities but only ended up in my diary. Neither for cooking, no new idea that I try in my kitchen, I don't know when this moody feeling will be over, I hope it'll pass soon :)

Well ... for the start, last week I had time to cook my favorite food when I was single--Sate Padang. Just wanted to share with you all I write down the recipe, not as complicated as you might think .. just try it .

 Make about 45 skewers

Ingredients:

 400 g of beef heart or beef tongue

 400 beef liver

 400 gr tenderloin

 ½ cup vegetable oil

 3 bay leaves

 3 cm galangal, lightly crushed

 1 stalk lemongrass, lightly crushed

 3 tablespoons rice flour

 ½ tablespoons cornstarch

 Some bamboo skewers


Spice sauce:

 6 ~ 7 shallots

 5 ~ 6 cloves garlic

 4 ~ 6 bird eye chilli (if you want more spicy can be added according to taste)

 3 cm turmeric, toasted

 ± ¼ tablespoon cumin seeds, toasted

 ± ¼ tablespoon coriander seeds, toasted

 1 tsp peppercorn

 Salt and sugar to taste

How to cook:

1) Boil the meat, heart, liver and beef in 1 ½ liters of water with galangal, lemongrass, bay leaves, vegetable oils and mashed spices. Cook until meat is tender and the broth less than 1 lt. Drain the meat and cut into 2x2 cm cubes ±, arange on to skewers.

2) Dissolve rice flour and cornstarch with 1 cup of water. Slowly mix in the broth, stirring rapidly. Continue stirring until sauce boils and thickens.

3) Grill satay and serve warm with the sauce and rice cake.

Enjoy your Satay Padang.

Check my other Sate Padang here:

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