Sate Padang recipe typical of West Sumatra, Indonesia

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Sate padang UwU




Materials (3 servings)

250 grams of beef, blanched. Cut 2

1 stalk lemongrass, smashed

4 pieces of lime leaves

2 pieces of turmeric leaves

2 tamarind seeds

25 grams of rice flour, dissolve in a little water

to taste Coarse ground peanuts,

1 L Kurleb water

Ground spices :

6 spring onions

4 cloves garlic

3 large red chilies

2 curly red chilies

3 cm turmeric, roasted

1 teaspoon cumin juice

1 cardamom

1 teaspoon coriander powder

1 cm ginger

1 cm galangal, smashed

to taste Salt, pepper

A little sugar

Complementary:

The diamond ( Ketupat, not the actual diamond xD)

Fried onion


Step :

1. Heat a little oil, saute ground spices + lime leaves, turmeric leaves, lemongrass and galangal. Saute until fragrant and cooked

2. Add pieces of meat, stir. Pour water, candied acid, salt, pepper and granulated sugar. Cook until the meat is tender and the water has shrunk. Race test

3. Lift the meat, prick it on a skewer. Bake while greased with cooking oil

4. Heat the remaining sauce, pour the rice flour solution. Give ground peanuts. Taste test. Stir until boiling.

5. Take a plate, cut the diamonds, give some tusakad, pour the spices and sprinkle with fried onions on top.


Source

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