Sate Padang

Sate Padang
Sate Padang
Course Main course
Place of origin Indonesia
Region or state Padang, West Sumatra
Created by Minangkabau cuisine
Serving temperature Hot
Main ingredients Beef and offal satay in thick yellow sauce
Cookbook: Sate Padang  Media: Sate Padang

Sate Padang is a speciality satay from Padang, West Sumatra, Indonesia, made from beef cut into small cubes with spicy sauce on top. 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, a lot of Sate Padang use not only beef but also chicken and lamb.

There are three types of sate padang, which are Sate Padang, Sate Padang Panjang, Sate Pariaman.[1] 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. Since the sauces are made differently, the taste of both sate differ. Sate Padang has a flavor blended from the other two.

Fresh beef is boiled twice in a large drum filled with water to make the meat soft and juicy. Then the meat is sliced into parts and spices are sprinkled on the meat. The broth is then used to make the sauce, mixed with 19 kinds of spices which have been smoothed and stirred with various kinds of chili. All seasonings are then put together and cooked for 15 minutes. The sate will be grilled just before serving, using coconut shell charcoal.

Sources and references

  1. "Three Types of Sate". Retrieved 2010-07-06.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.