Don't pour away the broth
The stock has meat and spice flavours and forms the basis of the sauce. Before binding, sift carefully and measure accurately.
Indonesian Recipe
Sate Padang with spicy sauce
The beef first cooks in a strong stock before it comes to skewers. A part of the aromatic broth is bound with rice flour to the typical velvety Sate Padang sauce.
Total time
2 hr 25 min
Calories
540 kcal
Servings
6 servings
Difficulty
Advanced
Why this recipe works
Beef skewers from West Sumatra with spice sauce
Sate Padang is very different from satay ayam with peanut sauce. Beef or offal is first cooked soft in a complex spice stock and then grilled briefly. It is made from the same stock and obtained its thick, almost pudding-like consistency from rice flour, thus keeping the meat juicy and the spices fully utilised.
Lunch
Dinner
Meat
Indonesian Recipes
Recipe
Sate Padang with spicy sauce
Sate Padang is a spicy, pre-cooked beef grilled over a high heat and served with a thick yellow sauce made from broth and rice flour.
Ingredients
6 servings
Method
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1
Ground spice paste
Puree shallots, garlic, ginger, turmeric, half of the galangal, lemongrass, chilli, coriander, cumin, fennel and pepper with a little water.
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2
Fry paste
Heat oil in a large saucepan. Fry spice paste for 8 to 10 minutes over medium heat until it is fragrant and visibly darker.
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3
Cook beef until soft
Add the beef, remaining galangal, lime leaves, salad leaves, water and 1.5 teaspoons of salt. Bring to the boil and cook gently for 75 to 90 minutes.
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4
Separate meat and broth
Remove very tender meat and let cool for 15 minutes. Pour the stock through a fine sieve, skim off the fat as desired and measure 1.2 litres.
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5
Sticking skewers
Cut meat into cubes about 2.5 cm in size and stick tightly on the moistened skewers. Keep warm covered until grilling.
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6
Thicken sauce with rice flour
Mix rice flour with 180 ml cold water and lump free. Bring the spice stock to the boil, let the mixture run in while stirring vigorously and cook gently for 8 to 10 minutes.
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7
Grill skewers briefly
Preheat the grill or grill pan very hot. Oil skewers thinly and grill for 2 to 3 minutes on each side until dark roasting spots appear.
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8
Serve generously with sauce
Spread lontong on plates, arrange skewers and serve with plenty of hot sauce. Sprinkle with roasted shallots and eat immediately.
Kitchen know-how
Tips for Sate Padang with spicy sauce
Stir rice flour cold
Put rice flour directly into hot broth and it will form lumps. Stir with cold water until smooth and let it run in, stirring constantly.
Variations
How to adapt this recipe
Cook a beef tongue in the spice stock for about two and a half hours until soft, skin still warm, let cool and then cut into cubes.
Add six additional red chillies to the paste, making the sauce redder and much hotter, while the rice flour bond remains the same.
Nutrition per serving
540kcal
38.0 gCarbohydrates
43.0 gProtein
24.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Sate Padang with spicy sauce
Sate Padang usually uses pre-cooked beef or offal and a thick spice sauce made from broth and rice flour instead of peanut sauce.
The pre-cooking makes solid meat pieces tender and at the same time flavours the broth for the sauce. The grill then only provides for roasted flavours.
It should cover the skewers clearly and flow slowly from the spoon. When cooled, it will thicken more firmly, so do not thicken too much when hot.
Meat, skewers and broth can be prepared for a day. Thicken the sauce fresh and grill the skewers just before serving.
Typical are lontong or ketupat, lots of hot spice sauce and roasted shallots. An additional peanut sauce is not included.
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