This Sate Padang actually has 3 versions. Again, based on the cities/towns’ name in West Sumatra. With curry based sauce and similarity to the famous of Minang-style rendang spices, this sate (satay) is quite unique compare to other satés in Indonesia.
Those 3 variants of Sate Padang are Sate Pariaman, Sate Padang Panjang and Sate Padang. The only different between those 3 are the sauces.
All is made from oxtongue and beef. With a thicker sauce or gravy and hotter taste due to the addition of peanuts and more chilies, Sate Padang represents a combination of Sate Pariaman and Sate Padang Panjang. On the other hand, Sate Pariaman has red curry gravy meanwhile Sate Padang Panjang has yellow curry gravy.
It’s very common for Western Sumatran (Minang or Padang) dishes that use asam kandis, turmeric leaves and chilies.
Sate Padang Pariaman
– Pariaman-Style Curried Beef Saté –
1-kg (2.2 lbs) oxtongue or beef or mixed between two of them
1425-mL (6 cups) water for boiling ox tongue
½ – ¾ cup rice flour, dissolved in a small amount of water
Spices to grind:
15 small shallots
6 cloves garlic
40 grams (1.4 oz) red cayenne peppers (I substitute for dried chilies as many as you can handle the heat)
4-cm (1 3/5-inches) long galangal
4-cm (1 3/5-inches) long ginger
1 tsp ground coriander
½ teaspoon turmeric powder (about 4-cm or 1 3/5-inches long turmeric root)
1 tablespoons Padang meat curry powder (it can be substituted for a different curry powder such as madras curry powder)
½ teaspoon white peppercorn
kosher salt as desired
rice cake (ketupat)
fried shallots (bawang goreng)
1. In a pot, add water and bring to a boil. Add oxtongue, cook for about next 15 minutes.
2. Remove ox tongue from the pot and save 700 mL (3 cups) of the liquid. Scrape the ox tongue with a knife. Rinse well under running water. Cut into cubes (1x2x1 cm3).
3. In the same pot, combine 750 mL liquid, ox tongue cubes, ground spices, turmeric leaves, kaffir lime leaves, lemongrass, asam kandis and salt. Bring into a boil then reduce the heat, simmer until the tongue completely cooked.
4. Thread 4-5 pieces of tongue into each skewer. Brush with a small amount of cooking oil and grill couple of minutes until both sides are brown (do not grill too long as ox tongue is already cooked).
1. Simmer the broth.
2. Gradually pour into rice flour mixture while stirring.
3. Keep stirring until the gravy thickens.
Place Sate Padang and rice cake on the plate. Pour the gravy over and garnish with fried shallots. Serve while it’s still hot. Don’t forget to enjoy your Saté Padang with karupuak jangek (kerupuk kulit – cow skin crackers) and keripik sanjai (keripik singkong balado – Balado Cassava chips)
SELAMAT MAKAN🇮🇩!!! EET SMAKELIJK 🇳🇱!!!