Sate padang
Sate Padang is the designation for three types of variants in the sate of West Sumatra, the Sate Padang, Sate Padang Panjang and Sate Pariaman.Sate Padang material made peanut sauce flavoring the meat with a thick (like porridge) plus a lot of chili so spicy taste.
Sate Padang Panjang satay sauce distinguished by its yellow color while Pariaman satay sauce is red. The second sense is also different types of satay. While sate Padang has a wide mix of both types of variants taste sate above.
Ingredients :
- beef tongue, cooked, boiled, diced.
- Beef, diced.
- 1 stalk lemongrass crushed.
- 2 cm ginger, crushed.
- 2 cm galangal crushed.
- 1 turmeric leaf sheet.
- 4 lime leaves.
- 500 ml of water.
- 50 grams of rice powder, dissolve it with a little water.
spice mashed :
- 4 dried red chillies.
- 5 spring onions.
- 5 cloves of garlic.
- 1 tablespoon coriander, toasted.
- 1 tablespoon cumin powder, roasted.
- 5 cm turmeric.
- 1 teaspoon salt.
- 1 / 2 teaspoon ground pepper.
- 1 / 2 teaspoon sugar.
How to :
- Mix the spice paste with beef and cow tongue. Leave it for 20-30 minutes.
- Cook the meat and seasoning rendamanbeserta lemongrass, ginger, galangal, turmeric leaf and lime leaves until cooked.
- Lift the meat and gravy Thicken with cornflour solution until thickened, remove from heat.
- Prepare satay prick, prick and bake 4-5 pieces of meat over the coals for a while and lift.
- Prepare give ketupat and satay dishes, pour the sauce, sprinkle with fried onions.
- Serve while warm congratulations and enjoy :-)
Categories:
Indonesian foods
