There are many different kinds of sate/satay from different regions in Indonesia alone. One of my favorites is Sate Padang, from, needless to say, Padang (West Sumatra). Sate Padang is sold as street food or push carts in Indonesia. I especially love the thick sauce of sate padang and my sister and I used to eat this every night. We were really the regular and the old man who sold sate padang with push cart would stop in front of our house sharp at 9 pm every night! Lol! I grew up with this and I absolutely love it! This is not something you will typically see in the menu in restaurants, not in Indonesia and definitely not here in the U.S! This was my second attempts and we thought we were in heaven for a while when we had this yesterday! lol!

Update: I just made this again the other day and fine tuned the recipe. I think it tasted even better now :)

What you will need:
  • 2.2 lbs (1 kg) of beef
  • 8 cups of water (to boil the meat)
  • 6 Kaffir Lime leaves (tear the leaves at the edges to release the flavor)
  • 2 stalks of lemon grass (smashed with the back of cleaver to bruise to release the flavor)
  • 1 Tbsp of turmeric powder
  • 2 Tbsp of vegetable oil
  • ½ to 1 cup of rice flour mix with some water
  • Bamboo skewers (Soak in a water for 20-30 minutes so it won't burn when you grill your sate)
Ground spices:
  • 15-20 dried red chilis (more or less according to your taste)
  • 2 tsp of roasted coriander seeds/ketumbar
  • 1 tsp of white peppercorn
  • ¼ tsp of cumin powder
  • 3 garlic cloves (peeled)
  • 8 shallots
  • 1 tbsp of turmeric powder
  • 1 tsp of chopped ginger
  • ½ tbsp of galangal powder
  • Salt and pepper to taste
  1. In a large pot, pour in about 8 cups of water or more (make sure it covers the meat). Boil the meat in whole (meaning: don't cut into pieces yet) until half-cooked, about 15-20 minutes. Skim off any scum as it arises. Turn off the heat
  2. In a small to medium size skillet, add about 1 Tbsp of vegetable oil , add ground spices and saute until fragrant. Add the sauteed spices into the pot followed by kaffir lime leaves, lemon grass and turmeric powder. Bring it to a boil, cover with lid and then lower the heat and simmer until beef is tender (may take somewhere from 45 minutes-1 hour or longer, you be the judge)
  3. Remove the meat, let cool and cut into chunky cubes. Keep the stock
  4. Thread meat onto the bamboo skewers, about 3-4 pieces of meat/skewer
  5. Get your grill ready and brush the sate with some oil on both sides and grill until they are slightly browned but not too long so the meat won't toughen and dried up too much
  6. Season with stock with salt. Bring the stock back to boil. Stir the rice flour mixture again before pouring into the stock to thicken up the stock (this is important step or you will end up with lumps). Continue to stir vigorously after that until it is thick and smooth
  7. When ready to serve, pour the sauce over the sate and rice cakes. Sprinkle with fried shallots crisps. It is best to serve it while it's pipping hot

Leave a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>