|Place of origin||Indonesia|
|Region or state||Padang, West Sumatra|
|Main ingredients||Beef and offals satay in thick yellow sauce|
|Cookbook: Sate Padang Media: Sate Padang|
Sate Padang is a speciality satay from Padang, West Sumatra, Indonesia, made from beef 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 and offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. In Medan, a lot of Sate Padang use not only beef but also chicken and lamb.
There are three types of sate padang, which are Sate Padang, Sate Padang Panjang, Sate Pariaman. The three types 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. While sate Padang has a variety of flavor blend from the two types of sate above.
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.
Sate Padang sold in a traditional cart at Puruih Beach, Padang
Sources and references
- "Three Types of Sate". adel-travellingtoindo.blogspot.com. Retrieved 2010-07-06.