Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sate padang kuah-kuning🇮🇩 padang's satay w yellow thick sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Great recipe for Sate Padang Kuah-Kuning🇮🇩 Padang's Satay w Yellow Thick Sauce. #myrendangisntcrispy We eat oftenly satay as morning snack bought from the street food vendor who passed in front of my house. There are a few varieties of satay in Padang's subburb, but the one I love the most was. Back home, sate padang or the Padangnese satay, is quite famous. 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.
Sate Padang Kuah-Kuning🇮🇩 Padang's Satay w Yellow Thick Sauce is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Sate Padang Kuah-Kuning🇮🇩 Padang's Satay w Yellow Thick Sauce is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have sate padang kuah-kuning🇮🇩 padang's satay w yellow thick sauce using 38 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sate Padang Kuah-Kuning🇮🇩 Padang's Satay w Yellow Thick Sauce:
- Make ready 600 gr Rump Steak beef,slice 1cm thinly, tenderize w acid fruits
- Prepare then cut into even 1x2x3 cm pieces
- Get 300 g beef tongue, slice & cut into 1x2x3 cm
- Get 200 g beef heart, slice& cut into 1x2x3cm
- Get 40 Bamboo skewers, soaked in warm water from the kettle for 1 hr
- Get For sauce:
- Take 2 tbs rice flour
- Make ready 1 tbs tapioca flour or maidens flour
- Prepare 100 mls Water from the kettle
- Get 600 ml beef broth
- Get For spicy paste:
- Prepare 8 fresh red chilies
- Get 10 shallots
- Take 6 cloves garlic
- Make ready 4 cm fresh ginger, chopped finely
- Make ready 3 cm fresh galangal (lengkuas) chop finely
- Take or 1 tsp ground galangal
- Make ready 4 cm fresh turmeric chopped finely or 1 tbs ground turmeric
- Take 2 stalks lemongrass, crushed on the white part
- Get 2 tbs whole rounded coriander or 1 tbs ground coriander
- Prepare 1 tsp ground cumin
- Make ready Salt
- Make ready Spices: 2 star anise, 3 cloves, 1 tsp ground nutmeg
- Prepare 1 big white onion chopped finely, fried in oil untill dark brown
- Prepare 1 tsp salt
- Get 1 tsp white pepper powder
- Get 1 Curry leaf
- Prepare 5 Kaffir lime leaves or lemon leaves
- Make ready 4 Bay leaves (daun Salam)
- Get 2 stalks lemongrass, crushed on the white part
- Make ready 1 Tbs Tamarind paste (1 piece kandis acid)
- Get 1/2 tsp ground fennel (optional)
- Take to taste Rice Bran Oil
- Prepare 6 Ketupat cakes(see image)or rice Lontong cut 2.5cm thick
- Take Topped with crispy fried onions:
- Get 3 big Onions,chopped finely.In a wok put 1cup of Rice Bran oil,
- Make ready Heat oil on medium heat,then put the onions&stir-fry until color
- Get golden dark brown, remove, set aside
Splash of Sate Padang sauce is thick and has a flavor and distinctive aroma of spices makes this kind including the range satay skewers are very popular. Presentation with banana leaves dialaskan add pleasure typical dishes of West Sumatra. Grill on charcoal grill, dipping into the leftover sauce every now and then. Note: Serve the sate with the sauce, ketupat or lontong.
Steps to make Sate Padang Kuah-Kuning🇮🇩 Padang's Satay w Yellow Thick Sauce:
- Put in a blender fresh red chilies,shallots,garlic,whole coriander,salt,star anise,cloves:blend them all into a fine paste.In a large wok put 4 tbs oil,heat the oil in medium heat then saute the paste,ginger,galangal,lemongrass until fragrant.Then put 900ml broth,the meat,fried paste,kaffirlime &bay leaves,cumin,salt.Turn on the heat.Towards the end of cooking, 20' before the meat is tender add the beef tongue&hearts.Cook until water runs out from the meat&the meat is tender.Turn off the heat.
- Remove lifting out the cooked meat,heart &tongue onto a large plate&filter on a colander the Spicy Broth onto a glass bowl.In a small bowl put the Rice flour,Tapioca flour&100ml of water;stir until dissolved.On the stove put a medium pot,pour the mixture into the pot,turn heat on medium:cook keep stirring until thick then pour the Spicy Broth,mix&cook while keep on stirring until combined.Season to taste.Turn off, remove the pot, set aside this thick yellow Satay Sauce for the beef on skewers.
- Insert the pre-cooked beef meat,tongue&hearts alternately into the skewers.With a large pastry brush, rub over the meat with steak fat oil then set aside on a large plate.To those who don't have a Charcoal BBQ can grill the meat on skewers under the grill of a preheated oven, turn the temp on high to 200 degrees Celcius.
- When the guests are coming,place the skewers under the grill,make sure that the fat oil is on all over the meat,keep on looking that the meat dont burn.When the meat is already golden brown cooked on one side then turn the skewers on the other side brushing again with the fat oil on the meat;watch out that the meat aren't burnt! Cook until golden.Remove all the skewers,put into individual plate,which base is covered with a large softened banana leaves&top with Ketupat rice cakes cut into chunks.
- To serve: on a plate, the base covered with banana leaf then top with Ketupat rice cake or Lontong rice (sausage shape)that are cut into chunk pieces. To serve the guests individually: Put 6 skewers on top of the Ketupat or Lontong, then pour the yellow thick Satay Sauce on top of the meat.Topping: sprinkle with abundant crispy fried onions. 😚😋
Grill on charcoal grill, dipping into the leftover sauce every now and then. Note: Serve the sate with the sauce, ketupat or lontong. For variety you could use tripe (babat) instead of cow's heart Tender Juicy Sate Padang Sate Padang With Beef. Sate Padang is a specialty satay from Padang, West Sumatra, Indonesia, made from beef cut into tiny cubes served with spicy sauce. Its major feature is the thick yellow sauce made from rice flour blended with beef and offal broth, turmeric extract, ginger, garlic, coriander, galangal root, cumin, curry powder, and salt.
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