Satay Padang

Satay Padang, Who does not know satay? It is a pop­u­lar meal that many peo­ple like. Either lux­u­ri­ous hotels or stalls pro­vide this meal, either eaten from directly from the grill or as a dish served with rice or lon­tong. When hear­ing “satay” , what cross­ing on our mind is a meal processed from beef which is cut, sea­soned, skew­ered, and roasted at char­coal. The roasted aroma is the spe­cial char­ac­ter­is­tic of satay. It is not amaz­ing when our appetites appear while smelling satay’s aroma. On a desk at a party, satay is often fin­ished ear­lier than other meals. Even, some regions in Indone­sia have satay as spe­cial food. One of them is Padang.

Padang Satay is a meal con­sumes beef and plant along with thick spicy peanuts soup (like a soup) added by much chilies so the fla­vor is hot, spe­cial from Padang. There are 3 vari­a­tions of satay in Suma­tra Barat, they are Padang Satay, Padang Pan­jang Satay, and Paria­man Satay. All of them have their own spe­cial char­ac­ter­is­tics. Padang Pan­jang Satay is dif­fered by the yel­low soup and Paria­man Satay is red soup. The fla­vor of both these satays is dif­fer­ent. But Padang Satay is com­bi­na­tion of both satays. The mak­ing process is unique. Padang Satay is usu­ally roasted using char­coal made of coconut shell when ordered. Cer­tainly, it needs high patience. But if you are not patient to taste it, just try this recipe.

Ingre­di­ents:

• 1 kg beef innards (liv­ers, lungs, kidneys)
• Salt

Satay spices:

• ½ part of galangale
• ½ part of turmeric
• ½ part of ginger

Soup spices:

• 750 cc beef stock
• 1 tbsp coriander
• ¼ tsp jin­tan (car­away seed/cumin)
• ½ tsp full pepper
• 3 cloves garlic
• 5 red peppers
• 2 cit­rus leaves
• 1 stalk of serai (lemongrass/citronella), crushed
• 1 tbsp fried peanuts, grinded
• 2 tbsp scraped coconut, fried with­out oil, grinded
• 1 tsp salt
• ½ tsp sugar
• 25 g pul­ver­ize rice, dis­solved into some water

Direc­tions:

• Clean beef innards, boil till it is well-done by adding salt. Removed and drained. Cut thinly into small cube sized pieces. Skewer for 4–5 pieces.
• Satay spice: Grind galan­gale, turmeric, gin­ger and 1 tbsp of water.
• Satay Soup: Boil stock. Grind corian­der, jin­tan, pep­per, gar­lic, red pep­pers. Put it into stock boil­ing. Add cit­rus leaves, turmeric, and serai. Then add grinded peanuts, scraped coconut, salt, and sugar, mix them.
• Thick soup by adding dis­solved pul­ver­izes rice. Stir and take out.
• Serv­ing: Smear beef satay with satay spice before served, and then roasted for min­utes at char­coal. Put on a plate and pour the soup. Adding ketu­pat is preferred.