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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.
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.
Just like what I am going to share today, it calls " Sate Padang". Padang is the capital city of West Sumatra province, so obviously where the name of this dish came from.
You may love this post, POPULAR INDONESIAN FOOD RECIPES
Serving skewers of beef, cow tongue or offal alongside thick curry sauce made with plenty of spices and herbs makes Sate Padang a spicy yet tasty dish. Fried shallot is served on top of it.
The dish is commonly served with "lontong" rice cake or ketupat.
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. In Medan, many Sate Padang use not only beef but also chicken, goat, lamb, and mutton.
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. In Medan, many Sate Padang use not only beef but also chicken, goat, lamb, and mutton.
There are three types of sate padang, which are sate padang, sate padang panjang and sate pariaman. The three types are differentiated by the color of their sauce.
Sate Padang Panjang usually has yellow-colored sauce, just like my previous "sate Padang" here. While Sate Pariaman has red-colored sauce.
Since the sauces are made differently, the taste of both sate differ. Sate Padang has a flavor blended from the other two.
Today I will share Padang version satay.
I use a beef tongue for making this satay, sometimes I mix it with beef heart and beef meat also. But if you don't want to use offal you can use all beef meat.
Making this dish is relatively easy, sauteé the ground spice together with other herbs then add the tongue. Cook the tongue in the spice broth until tender. Take out the tongue (or meat) and peel off the tongue skin before cut them into a bite-sized chunk. Thread the meat onto skewers.
Meanwhile, strain the broth and remove herbs and unrefined spice. Then thickened with rice flour solution to get satay sauce.
So here is the best satay Padang, don't be discouraged by the long list of ingredients below.. it's simpler than you might think.
So, if you are a food adventurer or simply just love Indonesian food you should try this Satay Padang.
Recipe.
INDONESIAN FOOD RECIPE; SATE PADANG / Padang style Satay
By: Çitra's Home Diary
Make about 25 skewers (5 portions)
Ingredients:
🍴 ±800 gr beef tongue (you can mix with meat or heart)
Spice to make pureé (ingredients A):
🍴 4-5 big cloves of garlic
🍴 6-7 shallots
🍴 4-5 red chili
🍴 5 cm ginger
🍴 5 cm galangal ( I use ½ tsp powdered one)
🍴 5 cm turmeric (or use 2 tsp powdered one)
🍴 1 tsp white peppercorns (or use powdered)
🍴 1 Tbsp coriander seeds
🍴 1 tsp caraway
🍴 2-3 tsp salt OR to taste
🍴 4-5 Tbsp cooking oil
Herbs (ingredients B):
🍴 1 turmeric leaf (skip if you can't find it)
🍴 3 pcs kaffirlime leaves
🍴 2 pcs lemongrass, bruised
🍴 6 pcs cloves
🍴 2 star anise
🍴 5 cm cinnamon
🍴 3 Tbsp rice flour
🍴 2 tsp tapioca starch or cornstarch
For serving:
🍴 Fried shallot
How to make:
1) Puree the spices (ingredients A) then saute in cooking oil with the other herbs (ingredients B). Saute until fragrant and oily. Add beef tongue and add about 1 liter of water. Cover and cook until the beef tongue is tender. Check occasionally, if the water gets dry but the tongue is still hard, add water a little more. Insert a knife or big fork in the thickest part of the tongue, if it slips off easily you are done.
Note: can be cooked in a pressure cooker too.
2) Take the beef tongue and peel the skin off. Cut the tongue into squares and thread onto skewers. Set aside.
3) Strain the spicy broth and discard unrefined spices/ herbs. Leave the broth about 800 ml. Heat over medium heat. Dissolve rice flour and tapioca flour with enough water (about ½ cup) and then pour into the broth to make it sauce. Stir quickly and cook until the gravy thickens and boils.
4) Grill the tongue skewer/ satay over charcoal to get char. You can grill it in the oven with grill mode. Another way is to grill over the grilling pan.
Serve the Padang satay with rice cake/ketupat. Flush the gravy sauce over the satay and sprinkle with fried shallot.
Enjoy.
If you making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚
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BAHASA INDONESIA
بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم
السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ
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Ada tiga jenis sate padang, yaitu sate padang, sate padang panjang dan sate pariaman. Ketiga jenis tersebut dibedakan berdasarkan warna sausnya.
Sate Padang Panjang biasanya kuahnya berwarna kuning, sama seperti "sate Padang" yang saya posting sebelumnya di sini. Sedangkan Sate Pariaman memiliki kuah yang berwarna merah.
Karena saus yang dibuat berbeda, rasa kedua sate pun berbeda. Sate Padang memiliki cita rasa yang diracik dari keduanya.
Kalau ditilik dari penjelasan diatas, maka kali ini yang akan saya bagi kali ini termasuk jenis "Sate Padang" pada umumnya karena warna sausnya tidak terlalu kuning tapi tidak juga merah seperti sate Pariaman.
Walaupun demikian saya pribadi suka semua versi sebab pada dasarnya saya suka banget dengan saus beraroma kari yang khas pada sate Padang pada umumnya. Yang pengen coba sate padang khas Padang panjang, bisa di cek di link ini.
Yang pengen versi lainnya yuk coba resep dibawah yang saya bagi hari ini.
Sate Padang
Jangan lupa follow Instagram saya ya; @citra_homediary
Oleh: Çitra's Home Diary
Bahan:
🍴 ±800 gr lidah sapi
Bumbu yg dihaluskan :
🍴 4-5 siung besar bawang putih
🍴 6-7 siung bawang merah
🍴 4-5 cabe merah/ keriting
🍴 5 cm jahe
🍴 5 cm lengkuas
🍴 5 cm kunyit (bisa pakai 2 sdt bubuk kunyit)
🍴 1 sdt merica (bisa pakai merica bubuk)
🍴 1 sdm ketumbar
🍴 1 sdt jintan
🍴 2 sdt garam atau sesuai selera
🍴 minyak goreng secukupnya (kurleb 5 sdm)
Bumbu rempah:
🍴 1 lbr daun kunyit
🍴 3 lbr daun jeruk , buang tulangnya
🍴 2 btg sereh , digeprak
🍴 6 btr cengkeh
🍴 2 pekak / bunga lawang
🍴 5 cm kayu manis
3 sdm tepung beras
2 sdt tepung tapioka
Pelengkap:
Lontong/ ketupat
bawang merah goreng
Cara membuat:
1) Haluskan bumbu lalu tumis dengan sedikit minyak bersama bumbu rempah lainnya. Tumis hingga harum dan berminyak. Masukkan lidah sapi dan tambahkan air kurleb 1 lt. Tutup dan masak hingga lidah sapi empuk. Jika belum empuk dan airnya menyusut bisa tambahi air lagi.
Note: bisa dimasak dalam panci presto juga
2) Ambil lidah sapi dan kupas kulitnya bagian luar lidah. Potong lidah kotak-kotak dan tusuk dengan tusuk sate. Sisihkan.
3) Saring kuah bumbunya dan buang bumbu rempah-rempah kasarnya. Kuah bumbu kira-kira 800 ml. Masak lagi dengan api sedang. Larutkan tepung beras dan tepung tapioka dengan sedikit air lalu tuang ke kuah bumbu yang mendidih. Aduk rata cepat dan masak hingga kuah bumbu mengental dan mendidih.
4) Bakar lidah diatas arang atau bisa juga dalam oven dengan mode grill. Sajikan sate padang dengan lontong/ ketupat dan kuah bumbunya. Taburi dengan bawang goreng.
Selamat mencoba. Semoga bermanfaat.
If you making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚
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| AYAM BAKAR TALIWANG / INDONESIAN SPICY GRILLED CHICKEN FROM LOMBOK |
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| Balinese Satay Lilit |
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| Indonesian style Chicken skewer sausage a.k.a Sempol Ayam |
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