Do you want to eat unique meat dishes when you are at home? good news! You can make your own sate in the kitchen! As one of Indonesia's top five national dishes, sate is a popular dish that is not only easy to make, but can be found everywhere in Indonesia, from street corners to luxury restaurants(source:yummyadvisor,if you want to eat sate in restaurants ,you can check it.)
Also, many regions add their own signature to this dish to create their own authentic specialties. So put Indonesia on your travel bucket list and enjoy these delicious sate when you can travel tomorrow. Until then, we suggest you make some sate at home, and you can add your own twists to the recipe~
Sate Padang
Sold by cart vendors and “Ampera” (West Sumatra restaurants) all over Indonesia, it is no exaggeration to say that Sate Padang is one of the most popular delicacies in Indonesia. Unlike other sate s, which use either peanut sauce or soy sauce (and sometimes both), Sate Padang features skewers of beef slices and tongue served with a thick, spicy gravy. In fact, there are three different types of satay in West Sumatra based on the spice and texture of the gravy: Sate Pariaman, Sate Padang Panjang and Sate Padang. At the same time, Sate Padang is also the common name for all West Sumatra satays in Indonesia.
Raw materials:
500g beef
500g beef tongue
1.5 liters of water
6 lime leaves, torn edges
1 stalk lemongrass, mashed
1 inch galangal, mashed
1 inch ginger, mashed
150g rice flour, add 150ml water
Grind the spices:
5-6 long red peppers
2 tablespoons toasted coriander seeds
1 tablespoon fennel seeds
5 garlic cloves, peeled
5 shallots
2 inches turmeric root
1 tablespoon salt
How to make:
Beef prep: Add the beef and tongue to the pot and cook for about 5 minutes. Blanch and scrape off the white layer on the tongue. Now cut the beef and tongue into 2 x 2 x 3 cm pieces, don't cut them so small that they will rot during cooking.
To cook the beef: Marinate beef and tongue with ground spices in a pot for 30 minutes, then add water, kaffir lime leaves, lemongrass, galangal and ginger. Bring them to a boil, then cook over low heat for about 30 minutes. When cooked, remove the beef and tongue from the broth and discard the herbs and spices. Strain and save about a liter of broth for later use, then season with salt to your liking.
Barbecue: Thread the meat and tongue pieces onto the soaked skewers, inserting 3-4 pieces of meat and tongue into each skewer. Get your grill ready and brush some oil on both sides of the satay. Roast until lightly browned, don't overcook or the meat will become tough and dry.
Gravy Preparation: First bring the broth to a boil, then add the stirred rice flour mixture. Stir continuously to achieve the desired concentration. Turn off the heat, pour the sauce over the satay and serve hot.
