Sate Padang Recipe

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Sate of this type comes from Padang City. But do not hope you can find Sate Padang in his hometown, because in Padang, Sate Padang just called satay. So, you can only find Sate Padang in the outside of Padang/West Sumatra. Although known by the name of Sate Padang, but if you really trace this type of satay comes from Pariaman, West Sumatra (Sate Pariaman).

Sate made from beef cuts and innards. From the looks, as if the satay was dry because the meat was not marinated spices before baking, but boiled in broth with spices. But if we eat, actually very tender satay because before burning, the meat is first boiled until cooked. Thus, the purpose of roasting meat/sate not for cooking, but only to get the smell of roast.

Sate Padang specialty lies in the extraordinary sauces good, biting the seasonings, especially if we ate sate in the area of origin, Padang and surrounding areas. Once outside West Sumatra, had reduced bite levels due to the taste of some area people.Sauce not made of peanuts, but the broth mixed with spices and thicken rice flour. The Sauce has yellow-brown color, gravy and served with pieces of lontong.

Ingredients:

• 150 grams of beef tongue, boiled, diced
• 150 grams of beef lungs, poached, diced
• 150 grams of beef liver, cooked, diced
• 400 grams of meat Brisket
• 1000 ml of water to boil the meat
• 1 bay turmeric leaves
• 1 stalk lemongrass, take the middle, crushed
• 1 kandis tamarind
• 40 grams of rice flour and 50 ml of water, diluted to thickening
• 2 tbsp fried onions

Subtle seasoning:

• 10 red onions
• 1 tsp coriander
• 1 tsp pepper
• ¼ tsp cumin
• 3 cm turmeric, roasted
• 2 cm ginger
• 1 cm galangal
• ½ tsp sugar
• 1 ¼ tsp salt

How to Make Sate Padang:

1. Meat and water boiled until the meat is tender, then diced, then take 750 ml of water gravy, if still less add water.
2. Add the beef tongue, liver, lung, soft spices, turmeric leaf, lemon grass, and kandis tamarind, and boil over low heat until the broth remaining 500 ml.
3. Separate the meat, then skew the liver, lung, cow's tongue cubes alternately.
4. Boil again gravy, thicken with rice flour solution and cook, stirring frequently, until bubbling.
5. Bake satay until fragrant
6. Serve satay with sauce and sprinkled fried onions

Sate Ayam Madura (Madura Chicken Satay)

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Sate Madura came from Madura island, but the sate of this type are well known outside the island of Madura. In Indonesia there are many types of satay is made from raw chicken, for example, chicken satay Cilacap, Ponorogo Chicken Satay, or Chicken Sate Blora. However, Sate Madura remains a prima donna in various cities in Indonesia.

Sate Ayam Madura very distinctive native taste, soft and sweet on the tongue, because it is made from domestic chicken (local). Although it is very simple, but the chicken satay madura tongue still teasing us wherever we traveled in the middle of the city in Indonesia. Why is it simple? Because the spices used and the cooking method is very simple. Before roasted, the chicken meat with a skewer stick overthrown at the first roll of peanut sauce mixed with soy sauce.  After a half-cooked, satay roll again overthrown in the sauce and then baked again until completely cooked. That is why, although a simple marinade, but it was very special, because with spiced repeatedly, then taste the flavor really permeates through to the inside.

Once cooked, satay served with peanut sauce mixed with soy sauce. Squeezed Lime and a sprinkling of fried onions added to the smell and taste delicious satay madura. If we hungry, we can add the sliced lontong onto sate madura. Can also add chopped carrots or cayenne pepper to taste spicy lovers.

Main Ingredients:

• 750 grams of chicken meat, diced, with skewer skewer
• 4 tbsp soy sauce
• 2 tsp cooking oil

Peanut sauce:

• 250 grams of peeled peanuts, fried and mashed
• 3 small red chilli fruit, boiled
• 4 cloves pecan, deep fried
• 3 large red chilies, boiled
• 4 tbsp sugar, sliced
• 1 1 / 2 tsp salt
• 600 ml of water

Supplementary Material:

• 3 stalks lontong
• 3 tbsp soy sauce
• 3 lime fruit
• 1 1 / 2 tbsp fried shallots

Sambal:
13 red chili (cabai rawit), boiled and mashed

How to Make:

1. Peanut sauce, puree peanut sauce ingredients, except water. Pour water into the pan, then boiled together with the already blended ingredients and stir until cooked.
2. Take 150 grams of peanut sauce, soy sauce and cooking oil. Mix well, dip the chicken satay in the dough, flat coat.
3. Bake until half cooked, coat again, then baked again until cooked.
4. Serve the satay with peanut sauce, complementary, and sambal.

Sate Maranggi

Sate Maranggi is a kind of special food from Purwakarta, Cianjur and it's sorounding area. It was made from cow meat. It is usually serve with Sambal Oncom and Smoked Uli.

In Cianjur, it is usually serve with Sambal Onconm and Uli Ketan, but in Purwakarta, it is usually serve with sweet soy sauce and sliced chilli and tomato as a strew.

It has tender and moist teste, because the meats are set interchangeabley between meat and fated-meat.

Sambal Oncom has a thick sauce and 'toasted ginger and galanga aroma'. It is also a little bit hot, but suitable with Sate and Uli Ketan.