Do not pour away broth
The cooksud carries meat and spice aromas and forms the basis of the sauce. Sieve carefully and measure carefully before binding.
Indonesian Recipe
Sate Padang with spicy sauce
The beef cooks first in a strong brew before it comes on skewers. 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
West Sumatra beef skewers with spice sauce
Sate Padang is clearly different from Satay Ayam with peanut sauce. Beef or offal are first cooked softly in a complex condiment and then grilled for a short time. The sauce comes from the same brew and gets its thick, almost pudding-like consistency through rice flour. Thus, the meat remains juicy and the spices are used completely.
Lunch
Dinner
Meat
Indonesian Recipes
Recipe
Sate Padang with spicy sauce
Sate Padang consists of seasoned, pre-cooked beef, which is grilled briefly over large heat and served with a thick yellow sauce of broth and rice flour.
Ingredients
6 servings
Method
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1
Grinding spice paste
Finely puree shallots, garlic, ginger, turmeric, half of the galangal, lemongrass, chilli, coriander, cumin, fennel and pepper with little water.
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2
Fry the paste
Heat oil in a large pot. Fry spice paste for 8 to 10 minutes at medium heat until it smells strong and becomes visibly darker.
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3
Cook the beef softly
Add beef, remaining galangal, lime leaves, salam leaves, water and 1.5 teaspoons of salt. Boil and cook gently for 75 to 90 minutes.
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4
Separate meat and broth
Remove very delicate meat and let cool for 15 minutes. Pour broth through a fine sieve, remove fat as desired and measure 1.2 liters.
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5
Sticking skewers
Cut meat into cubes of about 2.5 cm and stick tightly onto the watered skewers. Keep warm until grilled.
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6
Tie sauce with rice flour
Mix rice flour with 180 ml of cold water without clumping. Boil spice broth, mix with strong stirring and cook gently for 8 to 10 minutes.
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7
Skewers grill briefly
Preheat grill or grill pan very hot. Oil skewers thinly and grill for 2 to 3 minutes each side until dark roasting places are created.
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8
Serve generously with sauce
Spread lontong on plates, put skewers on top and add plenty of hot sauce. Sprinkle with toasts and eat immediately.
Kitchen know-how
Tips for Sate Padang with spicy sauce
Mix rice flour cold
Add rice flour directly into hot broth produced lumps. Stir smoothly with cold water and allow to flow in with constant stirring.
Variations
How to adapt this recipe
Cook a cow's tongue softly for about two and a half hours in the spice soup, still skin warm, let cool and then cut into cubes.
Add six additional red chilies to the paste. The sauce becomes redder and sharper, while the rice flour binding remains the same.
Nutrition per serving
540kcal
38.0 gCarbohydrates
43.0 gProtein
24.0 gFat
Values are estimates per serving 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 uses mostly pre-cooked beef or offal and a thick spice sauce made of broth and rice flour instead of peanut sauce.
The before cooking makes solid pieces of meat delicate and at the same time aromatizes the broth for the sauce. The grill then only provides for roasted aromas.
It should clearly cover the skewers and flow slowly from the spoon. When cooled down, it will become firmer, therefore not thicken hot too strongly.
Meat, skewers and broth can be prepared for one day. Freshly tie the sauce and grill the skewers just before serving.
Typical are Lontong or Ketupat, a lot of hot spice sauce and roast schalots. An additional peanut sauce does not belong to it.
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