3 Assorted Original Sate Padang Minang Recipes That Tempt Taste Easy How to Make It.

Discover the secret recipe of Padang Sate seasoning, Pariaman, Padang Panjang and Bukit Tinggi, as good as legendary Gratitude. Practically cooked at home can use offal satay such as tongue, heart, beef or Padang spice chicken satay.

Padang satay recipe is a type of cuisine from the Minang region that uses thick satay sauce that is legit and delicious. Unlike the Sate Madura or Ponorogo recipe, this special sauce from the West Sumatra region looks more thick with the aroma of the spices that are soup. Its distinctive feature is located in its satay broth which is washed over rice cake and meat or offal beef cows. Yes, like other Padang cuisine recipes, this Padang satay spice uses more Indonesian spices. Although rich in spices, but how to make satay Padang, be it pariaman, high hill or long field turned out to be not as difficult as we thought you know.

Similar to satay from other regions in our country, Padang's special thick gravy satay is also usually enjoyed with rice cake (how to make rice cake can be seen in the gomeh stamp rice cake recipe). Padang satay sauce with a yellow or reddish color does look very tempting. Because this Padang satay recipe is thick, it's not suitable if you want to enjoy it with a plate of white rice.

The Difference Between Padang Pariaman and Padang Panjang Sate Recipes

Most of the people outside the city of Padang refer to this satay with thick gravy by the name of satay Padang. Even though the broth is dark yellow or rather reddish, still call it that. Whereas in its original place there were many variations of the original Padang satay spice that could be found. But the most famous is the Padang Pariaman satay recipe and the Padang Panjang Satay.

At first glance there are actually quite striking differences in the thick gravy used. The satay recipe of Padang Parimanan, the color of the soup sauce, looks a little reddish because it uses chili as one of the ingredients. While the long version of the thick thick yellow sauce because it uses more turmeric than the Pariaman version. If the taste problem is not very visible difference. The most prominent is the flavor is more spicy because the chili is used in different amounts.

How to make Padang Sate Sauce Recipe

At a glance how to make satay Padang is the same as how to make maranggi satay recipe that we have given last week. Both require the same special spices that must be processed first in the meat or offal just burned. The difference is the remaining seasoning satay seasoning is not only for burnt spreads but mixed again with a solution of rice flour to make satay sauce later. It is different from maranggi which is only soaked first so that the process of marination is really absorbed into the meat.

The price of Padang Satay

Because indeed Padang satay seasoning is more diverse and more numerous, then the price of this portion of satay is certainly a little more expensive than Sate Ponorogo or Sate Madura. It also depends on the ingredients that are used offal or beef. But the average price of Padang Sate 1 portion is in the range of tens of thousands for small traders, or around 30 thousand to 40 thousand for the already famous ones such as Padang Panjang Thanksgiving. Let's look at the various special ingredients of Minang satay below.

1. Sate Padang Pariaman Recipe

If you have enjoyed this delicious satay, but with the satay sauce, which is slightly red or brown, then what you eat is the version of seasoning pariaman. Characteristics of Padang Pariaman satay recipe is indeed located in the chili which is used as one of the seasoning. The red color of chili is what makes the satay sauce of the Padang more dark or rather red. Besides that, one of the characteristics of Padang Pariaman Satay Seasoning is peanuts which are pounded together with other ingredients.

Padang Satay Ingredients:

• The main ingredient is fresh beef approximately as much as 1/4 kg.
• Peanuts that have been fried and roughly cooked to taste according to taste or as much as 1/4 ounce.
• Candice acid is about 2 pcs.
• Approximately 2 pcs of orange leaf.
• Lemongrass stems just take the white part and then memarkan approximately 1 pcs.
• Medium sized galangal which has been mixed before is approximately 1 cm long. 
• Turmeric leaves wash thoroughly then conclude approximately 2 pcs.
• Rice flour to taste or more or less as much as 25 grams then mix and stir until blended with a little water.
• Clean water and cooking oil to taste as needed.
• Padang Pariaman Satay Seasoning:
• Large medium-sized garlic approximately 4 pcs.
• Large medium-sized shallots for about 6 pcs.
• Medium-sized turmeric that has been briefly burned for about 3 cm.
• Smooth coriander to taste or about 1 small spoonful.
• Curly red chili and large chili to taste or more or less each 2 or 3 pcs.
• Cardamom approximately 1 pcs.
• Cumin only a little or approximately 1 small spoonfuls of juice.
• Ginger is about 1 cm in length.
• Iodized kitchen salt to taste as needed.
• Refined pepper and sugar to taste according to each taste.
• How to make satay padang:
• First prepare the water and cook it as soon as it boils, add the beef and cook until it changes color or is half cooked.
• Remove and cut into cubed shapes until they are finished and set aside.
• Puree or uleg or can also be blended garlic, chili, onion and other pariaman satay spices until smooth.
• Prepare the stove and just oil a little.
• Add the seasoning together with galangal and lemongrass which has been crushed and stir until fragrant and fragrant.
• Add the satay meat that has been cut before then stir with the spices above for a while. 

Add the kandis acid with enough or about 1 liter of clean water, sugar, ground pepper and salt and stir again and cook until the meat is tender.

After it's tender and just right, it feels like lifting it and draining it for a while then put it into the skewer.

Prepare a grill then bake and roast satay, turning it over until cooked then set aside.

Next we make the Padang Pariaman satay sauce.

The remaining boiled water was boiled again.

Enter the rice flour solution then stir until evenly mixed.

Add the fried beans that have been diuleg or mashed, then stir to boil.

A taste test when it's ready is ready to be poured over the broil that has been burned before.

2. Padang Panjang Satay Recipe

Like the cuisine from Padang, which has a beautiful yellow sauce. If so, then this long-field satay recipe is a must to try at home. Like other Padang cuisine recipes, Padang Long Satay seasoning is indeed practically complete. Various spices such as turmeric, ginger, lemongrass, galangal and kandis acid are mixed to get a special flavor. Don't forget to add a little curry seasoning as well so that the flavor is truly authentic, as good as satay, thanksgiving Padang Panjang.

First Material:

• The main ingredient is a mixture of beef offal (tongue and heart) that has been washed clean about 1 kg. Can also be replaced with beef or chicken.
• Clean enough water to boil the innards above as needed as needed or approximately as much as 3 liters.
• Iodized kitchen salt to boil just enough or approximately as much as 1 small spoon.
• Lontong ready to use to taste.
• Skewers to taste.
• Second ingredient
• Lemongrass stems are taken only about 3 pcs.
• Candice acid is about 1 pcs.
• 10 pcs of fresh orange leaves.
• Starch approximately 1 to 2 tablespoons.
• Rice flour to taste as needed or more or less as much as 50 grams
• Clean water as needed as needed or approximately as much as 300 ml.
• New enough cooking oil to stir-fry the long-field satay seasoning.
• Padang Panjang Satay Seasoning
• Large medium-sized garlic approximately 6 pcs.
• A large size of red onion is about 12 pcs.
• Good quality curry powder, just a little or about 1/2 tablespoon.
• Turmeric is only about 5 cm long.
• Milled chili to taste according to taste or approximately as much as 1 tablespoon.
• Large medium size ginger is about 5 cm too.
• Galangal kuranag more than 3 cm long.
• Iodized kitchen salt to taste or as much as 2 small spoons.
• How to make sate padang thanksgiving
• First prepare the pan then add the water and after heat add the innards together with the salt of the kitchen then stir briefly and boil until tender. If you want quickly, you can use a pressure cooker.
• After cooked lift and cut into pieces according to the needs and tastes.
• Take and set aside the former broth boiled more or less as much as 600 ml then set aside.
• Uleg and puree red, white, turmeric, ginger and other seasoning ingredients until smooth.
• Prepare a frying pan with enough oil then add the satay spices and stir briefly.
• Enter the lemongrass stems, orange leaves, candis acid into the seasoning and stir again until it smells good then turn it off.
• Take and set aside 2/3 of the seasoning and leave the rest in the pan.
• Insert the beef innards into the skillet containing 1/3 of the spice and cook briefly over medium low heat until it is absorbed and evenly distributed.
• Take a skewer and add the chunks of innards and arrange neatly and set aside.
• Add 2/3 of the seasoned seasoning to the broth and cook until boiling.
• While waiting to boil, mix 300 ml of water together with rice flour and starch and stir until evenly mixed.
• Enter the flour mixture into the cooking water of the spices and the broth that has been boiling then stir until well blended and the mixture looks slippery.

Prepare a grill or grilled satay then burn the satay pieces until cooked and repeat everything until finished.

Set the fried satay on the plate and flush with the thick sauce and the sauce and give the fried sauce.

The Padang Gratong style satay recipe is ready to be served.

3. Chicken satay recipe

In addition to using beef and beef innards, the special sellers of dishes from Minang also provide the chicken version. Chicken satay recipe is a little different when compared to beef or offal or chicken satay recipe in general. Because the texture and characteristics of the chicken meat are different, the spices of the chicken satay are also slightly adjusted. For those who want to try cooking chicken to become a satay dish with thick sauce, please see how to make satay chicken and its sauce below.

Ingredients Satay:

• Fresh chicken is taken from the breast without a large medium size bone approximately as much as 1 pcs.
• Lemongrass is taken by stem and dimemarkan approximately 1 pcs.
• Bay leaves more or less as much as 2 pcs.
• Turmeric leaves are about 1 pcs.
• Fresh orange leaves approximately 1 pcs.
• Large medium size galangal that has been crushed is approximately along 3 adult finger segments.
• Lawang flowers approximately 2 pcs.
• Cloves are about 4 pcs.
• Cardamom approximately 2 pcs.
• Cinnamon is about 1 pcs.
• Chicken flavored broth to taste according to taste.
• Iodized granulated sugar and salt to suit your tastes.
• Clean enough water as needed.
• Cooking oil is approximately 3 to 4 tablespoons.
• Padang Chicken Satay Seasoning Ingredients
• Large medium-size shallots approximately 5 pcs.
• Large medium-sized garlic approximately 4 pcs.
• Turmeric is about the size of 2 finger segments.
• Ginger is about the size of approximately 1 finger segment.
• Curly red chili to taste or taste as much as 120 to 150 grams.
• Cumin approximately as much as 1/4 tablespoon.
• Pepper pepper to taste as needed or approximately 1/4 tablespoon.
• Coriander powder to taste according to taste or approximately as much as 1/2 small spoon.
• How to make chicken satay satay
• First after washing, then cut the box shape as desired.
• Uleg or can also put into blender various seasonings of satay above like chili, cumin, ginger, turmeric and others until smooth.
• Prepare a frying pan with enough oil then add the seasoning together with orange leaves, galangal, bay leaves and turmeric leaves and stir until stirred until a distinctive fragrant odor.
• Add cloves, cardamom, star anise, cinnamon, then stir again stirring briefly until well blended.
• Enter the pieces of chicken meat before then stir again until smooth and change color.
• Add enough water then stir briefly and boil in the pan or knees or less for about 15 to 20 minutes.
• Add salt together with powdered sugar and sugar and stir again until blended.
• After soaking up, lift the chicken and strain the cooking water to make the soup, then set aside the satay.
• Drain the chicken pieces for a while then put them in a skewer neatly until they run out.
• Prepare a grill or can also use a non-stick pan that has been smeared with a little oil or margarine.
• Bake until cooked then serve on a plate.
• Ingredients the recipe of the Padang padang chicken satay
• Clean water as needed as needed or approximately as much as 1 cup.
• Leek if you like that has been chopped into small pieces about 2 pcs.
• Rice flour to taste as needed or approximately as much as 10 tablespoons.
• The remaining broth will boil the chicken meat later.
• How to make Padang Satay Sauce
• First boil the remaining water from the boiled chicken stock back until it boils.
• while waiting, mix the water and rice flour then stir until evenly mixed.
• After boiling, pour the rice flour solution and stir it with the broth until it is perfectly mixed and thick.
• Taste test, if necessary, re-add salt, powdered broth or add water to fit the thickness.
• Ready to be poured over the satay and lontongnya.

How to make this satay satay, both from the Pariaman or Long Padang regions is indeed a bit more troublesome when compared to the goat satay recipe or taichan satay recipe. But if you have tried, it turns out the results can treat our efforts to make this Padang satay seasoning right. Especially if your friends have a supply of beef or beef innards at home. It's perfect to try to make these different kinds of Padang satay recipes at home.

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