Satay Padang is one of the best foods in Indonesia that is rich in clumps that are so united in the palate when eating it, with a taste that is so typical that this food is famous in foreign countries with its delicious taste, besides Satay Padang, Nasi Padang is one famous food in the corners of the world, it is not surprising if the people of the desert who migrated to the land of other famous people, wherever there are people of Padang, that makes Indonesian characteristics carried over to the whole world, because they are everywhere carrying extraordinary recipes , people who are not accustomed to eating it, after eating Indonesian cuisine, will immediately fall in love with a country that is millions of years old. This is Indonesia, rich in abundant nature, with people who are so friendly, brothers and sisters to others and help each other, Indonesia is famous for its hospitality, and always prioritizes smiles and greetings when meeting people, that is Indonesia with a good tradition.
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Sate Padang
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Sate PadangCoursePlace of originRegion or stateCreated byServing temperatureMain ingredients
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Sate Padang
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| - |
| Main course |
| Indonesia |
| Padang, West Sumatra |
| Minangkabau cuisine |
| Hot |
| Beef and offal satay in thick yellow sauce |
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Cookbook: Sate Padang
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Media: Sate Padang
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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.
