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 Bakar Padang

 

 

logo challenge SaSe-1

 

 

ayam bakar padang

 

 

This time idfb held a challenge join together with Sajian Sedap, for complete information you can just go here.  They call the challenge ““Kreasi Dapur bersama Sajian Sedap”. After browsing around through sajian sedap website and sajian sedan app on my iPad , my eyes stop on this recipe. I never tried to make ayam bakar padang (Padang Grilled Chicken) before, so this would be my first time to make it. What i remember is Padang food always be so tasty and spicy. I tried to make it not too spice so my little one could try it as well. And for your information, Padang is capital city of West Sumatra, Indonesia. Almost all city in Indonesia had Padang Restaurant. Padang food always tasty and spicy as I told you before and most Indonesian love this kind of food. They usually serve in big portion especially when you buy it for take away. When you eat in Padang Restaurant, you’ll be amaze with the way they serve the meal. They will put a lot of small plate of their food that they have on their display onto your table. It’s really unique.

 

So let’s just go to the recipe. The original recipe itself could be find here.

And my version as below:

 

AYAM BAKAR PADANG

 

Ingredients:
12 chicken nibbles
2 lemongrass, take only white part
1 tsp salt
1 tsp sugar
2 tbs tamarind juice
500 ml coconut milk
5 tbs canolla oil

 

Grounded ingredients:

  • 5 red chilli
  • 5 cloves garlic
  • 1 shallot
  • 6 candlenut
  • 1 tsp ginger powder
  • 1 tbs turmeric powder
  • 1/4 tsp pepper

 

Method:

  1. Coat chicken with lime juice and 1 tsp salt. Set aside for about 15-30 minutes.
  2. Heat oil in a pan. Stir fry grounded ingredients and lemongrass. Add chicken. Cook until it change colour.
  3. Pour coconut milk, salt, sugar and tamarind juice. Cook again until chicken tender.
  4. Grilled chicken.
  5. Basting with remaining sauce while you grill it.
  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.