Sate Padang (Sumatera Barat)

 

 

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.

 

 

Sate Padang

Ingredients:

  • 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

 

Grounded Ingredients:

  • 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

Additional:
5 rice cubes
2 1/2 tbs fried shallots

Methods:

  1. Boiled beef tongue using pressure cooker for about 30minutes. Diced cut into 1.5 x 1.5 cm in size. Set aside.
  2. 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.
  3. Pin the meat into satay sticks. Then grilled it.
  4. Boil again the beef broth to make sauce. Add rice flour paste and stir it until it popped and boiled.
  5. Arrange rice cube and satay in a plate. Pour the sauce on the top and spread fried shallot.
  6. Ready to serve.

 

Ayam Pop (Sumatera Barat)

Ayam Pop

 

One guest post from me on Cemplang-Cemplung , this time i try to make one recipe from West Sumatera. Let;s check the recipe and the complete story of Ayam Pop at Cemplang Cemplung.

 

 

 

 

 

 

Rendang

My Friend, Tika said in her blog “try to cook everything at least one”. I said “try to photograph my food at least one” 🙂 lol. Here I must cook for almost everyday. So always cook but sometime doesn’t have time to photograph my food. This time I cooked rendang, Indonesian most popular food. After several time cooked rendang, this time i try to put some of modification in it from some recipes that i ever tried. I add some coconut grated to add some flavor and add grounded chicken liver too. And the result for me is very good. I love it! Eat it with warm rice and fried shallot and you will feel like heaven 🙂 lol.

Ingredients:

  • 1 kg beef
  • 2 lt coconut milk
Grounded Ingredients:
  • 10 cloves shallots
  • 10 cloves garlic
  • 2 tsp grounded ginger
  • 2 tsp grounded turmeric
  • 10 red chilli
  • 3 cm galangal
  • 1 lemongrass
  • fried chicken liver
  • 1 turmeric leaf
  • 4 kaffir lime leaves
  • 3 bay leaves
  • 100 gr coconut grated
  • Salt to taste

Methods:
1. Heat some oil to stir fry grounded ingredients and all the leaves.
2. Put beef and cooked until change color.
3. Pour coconut milk. Mixed well. Let it boiled then four the coconut grated.
4. Reduce the heat and cooked until the color change into brown/black.
5. You can continued to cook it tomorrow if you want it really dried.
6. Ready to serve.

Noted:

Enjoy it with warm rice. Delicious!