Sate Padang

Name: Sate Padang
Total time: 1 h 40 min
Yield: 4
Cuisine: Minangkabau
Ingredients: 800 g Beef brisket or shin; 1.5 L Water; 10 Shallots; 6 Garlic cloves; 10 Dried red chillies, soaked; 4 cm Fresh turmeric; 3 cm Ginger; 3 cm Galangal; 1 tbsp Coriander seed, ground; 1 tsp Cumin, ground; 2 stalks Lemongrass, bruised; 4 Kaffir lime leaves; 1 Turmeric leaf, if you can find it; 60 g Rice flour; 2 tsp Salt; 3 tbsp Fried shallots, to finish; for 4 Ketupat or steamed rice

Minangkabau satay: beef simmered in a spiced broth, skewered, grilled, then flooded with a thick yellow gravy thickened with rice flour — the sauce is the dish, and it is not peanut.

المصدر

الوصفة من Minangkabau home kitchens · 🏺 تقليدي · Minangkabau (West Sumatra) household cooking

West Sumatra · Minangkabau satay — An ownerless regional dish, so no cook is credited. The cited article confirms sate Padang as a Minangkabau speciality of beef cut into small cubes and served with a spiced sauce. The broth-first method, the rice-flour thickening ratio and the lump warning are this book's own.

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الخطوات

Simmer the beef in the water with 1 tsp salt for 60 minutes until tender. Keep every drop of the broth.
💡 That broth is the base of the gravy. Pour it away and there is nothing to build the sauce on.
Blend the shallots, garlic, chillies, turmeric, ginger, galangal, coriander and cumin to a paste.
Fry the paste until the oil separates, then return it to the broth with the lemongrass, lime leaves and turmeric leaf. Simmer 15 minutes.
Slice the beef into 2 cm cubes and thread onto skewers, 4–5 pieces each.
Whisk the rice flour with 150 ml cold water, pour it into the simmering broth in a thin stream, and stir until it thickens to a pourable custard.
💡 Cold water and a thin stream, or you get lumps you cannot fix. If it does go lumpy, push it through a sieve and carry on.
Grill the skewers over hot coals for 4–5 minutes, turning, brushing with a little gravy.
Lay the skewers on the plate, ladle the gravy over them until they are half submerged, and scatter fried shallots. Serve with ketupat.

💡 نصائح

If you have met satay only as chicken with peanut sauce, this will not taste like satay to you at first. Padang's is turmeric-yellow, sour-hot and thickened with rice — a different tradition wearing the same name.
Sate Padang Pariaman is redder and hotter, Sate Padang Panjang yellower and milder. Both are correct; the town decides.