Sate Padang (West Sumatra Satay) About 20 skewers
Servings: 25 skewers
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Ingredients
- 500 gr beef (brisket, flank, or sirloin tip steak)
- 500 gr ox tongue
- 1500 ml water
- 6 Kaffir Lime leaves tear the leaves at the edges to release the flavor
- 1 stalk lemongrass smashed with the back of cleaver to bruise to release the flavor
- 1 inch fresh galangal bruised
- 1 inch fresh ginger bruised
- 150 gr rice flour mix with 150 ml water
- Salt to taste
- 25 Bamboo skewers Soak in a water for 20-30 minutes so it won't burn when you grill your sate
- Butter or cooking oil for brushing on sate during cooking
Ground spices:
- 5-6 red ancho chili or you can use fresh long red chili
- 2 tsp roasted coriander seeds/ketumbar
- 1 tsp fennel seeds
- 5 garlic cloves peeled
- 5 shallots
- 2 inch turmeric root or use 2 tsp turmeric powder
- 1 tsp salt
Instructions
Prepare the beef and tongue:
- Parboil the beef and tongue for about 5 minutes, discard the water and then scrape the whitish stuff off the tongue and cut the tongue and beef into about 2 x 2 x 3 cm pieces. Don't cut too small or they will fall apart during cooking
Cook the beef and tongue:
- Place the meat and tongue in a large pot and marinade with the ground spices for 30 minutes
- Pour in the water and add the kaffir lime leaves, lemongrass, galangal, and ginger. Bring to a boil and then lower the heat to let them cook until cooked through, about 30 minutes. Remove the meat and tongue from the broth. Discard all the spices and herbs. Strain the broth and save about 1000 ml of broth. Have a taste and season the broth with salt to your taste.
Grill the sate:
- Thread meat and tongue pieces onto the bamboo skewers, about 3-4 pieces of meat + tongue for each skewer. Get your grill ready and brush the sate with some butter or 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 or you can broil them on low in the oven until nicely charred, but not burned
Thicken the broth:
- Bring the broth back to boil. Stir the rice flour mixture again before pouring into the stock to thicken up the stock (this is an important step or you will end up with lumps). Continue to stir vigorously after that until it is thick and smooth. Immediately pour the sauce over the sate and rice cakes (if using). Sprinkle with fried shallots crisps. It is best to serve while it's piping hot. I served with some fried pork/beef skins to scoop up that delicious sauce