Padang Satay
Sate Padang
Beef and tongue satay that is boiled with spices, grilled, then covered in a thick yellow spiced sauce made with rice flour. Eaten with ketupat rice cakes.
- Time
- 2 hr 30 min
- Serves
- 6 people
- Origin
- West Sumatra
- Type
- Meat Dishes
Ingredients
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Spice paste
How to Make
Boil the beef and tongue until tender. Peel the tongue. Keep 1 litre of the stock.
Fry the spice paste with the leaves and lemongrass until cooked.
Add the sliced beef and tongue and stir until coated, then lift the meat out.
Pour the stock into the remaining paste and bring to a boil.
Add the rice flour mixture while stirring until the sauce is thick and smooth. Season with salt.
Skewer the meat and grill briefly, brushing with oil and a little sauce.
Serve the satay on ketupat, pour over the thick sauce and sprinkle with fried shallots.
Kitchen tip
Keep stirring while adding the rice flour so the sauce does not turn lumpy.
Questions
Where does Padang Satay come from?
Sate Padang is a traditional dish from West Sumatra (capital: Padang), in the Sumatra region of Indonesia.
How long does Padang Satay take to make?
It takes about 2 hr 30 min in total to make 6 servings, including preparation.
What is the secret to a good Padang Satay?
Keep stirring while adding the rice flour so the sauce does not turn lumpy.