Sate Padang is a speciality satay from Padang, West Sumatra, Indonesia, made from beef tonge cut into small dices with spicy sauce on top of it. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef stock, turmeric, ginger, garlic, coriander, galangal, cumin, curry powder and salt.
There are two types of sate Padang, which are Sate Padang Panjang and Sate Padang Pariaman. They are differentiated by the colour of their sauce. Sate Padang Panjang usually has yellow-coloured sauce while Sate Pariaman has red-coloured sauce. Bearing the sauces are different, the taste of both sate are different.
In the process of making sate padang, fresh beef are boiled twice in a big 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 seasoning are then put together and cooked for 15 minutes. The sate will be grilled just before serving, using coconut shell charcoal.
But I do some improvisation be adapted with what cooking tools that I have at home. I used pressure cooker to boiled beef tongue to speed up the process. Then I grilled the satay using oven/bbq.
- 500gr beef tongue, boiled, cut into 1.5×1.5 cm in size
- 1.500 ml water
- 2 turmeric leaves
- 1 lemongrass
- 1 tbs tamarind
- 2 1/2 tsp salt
- 1 tbs sugar
- 30 gr rice fluor and 50 ml water, mixed together to make paste
- satay sticks
- 1 red onion
- 3 red chilli
- 1 tsp coriander seed
- 1 tsp pepper
- 1/4 tsp cumin seed
- 1 tsp turmeric powder
- 1 tsp curry powder
- 1 cm galangal
- 2 cm ginger
5 rice cubes
2 1/2 tbs fried shallots
- Boiled beef tongue using pressure cooker for about 30minutes. Diced cut into 1.5 x 1.5 cm in size. Set aside.
- Took 500ml beef broth, add beef tongue and all ingredients. Cook using medium heat for about 15 minutes until the ingredients infiltrate into the meat.
- Pin the meat into satay sticks. Then grilled it.
- Boil again the beef broth to make sauce. Add rice flour paste and stir it until it popped and boiled.
- Arrange rice cube and satay in a plate. Pour the sauce on the top and spread fried shallot.
- Ready to serve.
Always make fermented cassava my self then got some left over. Try to make something different and browsing some recipe until i found this interesting recipe here. All member of my family love doughnut 🙂 So just lets try it out!
- 300 gr bread/pizza flour
- 100 gr plain flour
- 10 gr dry yeast
- 50 gr sugar
- 15 gr milk powder
- 1 tsp baking powder
- 200 gr tape singkong (fermented cassava)
- 1 egg
- 200 ml cold water
- 40 gr margarine
- 1 tsp salt
- canola oil
I used breadmaker so I just put all ingredients in order (liquid first then solid ingredients). Choose dough menu and start.
After the dough ready, weigh around 15r each and make round shape. Do it until dough finished.
Heat the oil in the pan.
Fry it in the hot oil until golden brown.
Put the doughnut on the stick make like satay. And sprinkle some icing sugar on top.
Ready to serve.
The result wasn’t so bad at all. The texture is light even though it’s not as light as potato doughnut.
This month challenge in Indonesian foodblogger is all about satay. It’s almost deadline 🙂 I had planned to make liver satay. We usually eat this kind of satay at lamb satay tavern. This satay is originally from Madura – East java. Me and my husband were in loved with liver satay. They usually used beef liver but because it’s a bit hard to find beef liver, i substitute the beef liver with chicken liver. The taste still the same for us 🙂 It’s so simple to make but when you eat those with hot rice and pickle, I bet you’ll find it never enough until your stomach is full. Let’s just try it out.
500 gr chicken liver (ati ayam)
4 cloves garlic
salt to taste
Sweet soy sauce
1 clove shallot, thin sliced
1. Marinated chicken liver with garlic and salt for about 2-3 hours or over night in the fridge.
2. Cut into small pieces and put in the skewer.
3. Grilled them until the colour changed.
4. Put in a plate and flush the sauce on the top of chicken liver satay.
5. Ready to serve.
You can eat it with rice and pickle.
Sate Plappa is a kind of sate that has spicy and sweet taste. Got this recipe from one of my foodie blogger buddy when she putted the photos at Indonesian Foodblogger group on Facebook. The spicy taste is come from red chili while its sweet taste is from sweet soy sauce/kecap manis.
Kecap Manis is very common to be used in Indonesian cooking especially the Javanese cooking. Kecap Manis or Indonesian sweet soy sauce is made from soybean as well. With sweeter taste and more complex falvaor than regular soy sauce, Kecap Manis has an intensely darke brown and syrupy thicker sauce. Kecap Manis is sweetened with coconut or palm sugar and seasoned with various ingredients, which generally include garlic and star anise. If it’s not available there are many different recipes on the internet on how to make kecap manis.
Recipe by Nelly Eka Someilia
500 gr beef meat
1 tablespoon tamarind, dissolved in a small amount of luke warm water
2 tablespoons cooking oil
Spices to be ground:
– 3 long red chilies (cayenne pepper)
– 3 cloves garlic
– 1 shallot
– 2 candlenuts
1. Cut meat into small diced. Combine with all ingredients and marinate for about 1 hour or more.
2. Pinned meat diced into skewers.
3. Grill on a BBQ while occasionally baste or smear with the remaining marinade until done. If you like a sweeter taste, add kecap manis into your remaining marinade.
4. Ready to serve.