Sate Padang Kuah-Kuning🇮🇩 Padang's Satay w Yellow Thick Sauce
Sate Padang Kuah-Kuning🇮🇩 Padang's Satay w Yellow Thick Sauce

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, sate padang kuah-kuning🇮🇩 padang's satay w yellow thick sauce. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Sate Padang Kuah-Kuning🇮🇩 Padang's Satay w Yellow Thick Sauce is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Sate Padang Kuah-Kuning🇮🇩 Padang's Satay w Yellow Thick Sauce is something that I have loved my whole life. They’re fine and they look wonderful.

Siapa sih yang nggak suka sate padang? Kecilkan api, sambil diaduk tuangkan larutan tepung sampai kuah mengental Buat yang udah. Sate padang is a speciality satay from Minangkabau cuisine, made from beef cut into small cubes with spicy sauce on top. Its main characteristic is the thick yellow sauce made from rice flour mixed with.

To begin with this recipe, we must first prepare a few ingredients. You can cook sate padang kuah-kuning🇮🇩 padang's satay w yellow thick sauce using 38 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sate Padang Kuah-Kuning🇮🇩 Padang's Satay w Yellow Thick Sauce:
  1. Prepare 600 gr Rump Steak beef,slice 1cm thinly, tenderize w acid fruits
  2. Make ready then cut into even 1x2x3 cm pieces
  3. Get 300 g beef tongue, slice & cut into 1x2x3 cm
  4. Get 200 g beef heart, slice& cut into 1x2x3cm
  5. Get 40 Bamboo skewers, soaked in warm water from the kettle for 1 hr
  6. Take For sauce:
  7. Prepare 2 tbs rice flour
  8. Prepare 1 tbs tapioca flour or maidens flour
  9. Make ready 100 mls Water from the kettle
  10. Make ready 600 ml beef broth
  11. Get For spicy paste:
  12. Get 8 fresh red chilies
  13. Prepare 10 shallots
  14. Take 6 cloves garlic
  15. Prepare 4 cm fresh ginger, chopped finely
  16. Make ready 3 cm fresh galangal (lengkuas) chop finely
  17. Get or 1 tsp ground galangal
  18. Make ready 4 cm fresh turmeric chopped finely or 1 tbs ground turmeric
  19. Get 2 stalks lemongrass, crushed on the white part
  20. Prepare 2 tbs whole rounded coriander or 1 tbs ground coriander
  21. Get 1 tsp ground cumin
  22. Take Salt
  23. Make ready Spices: 2 star anise, 3 cloves, 1 tsp ground nutmeg
  24. Get 1 big white onion chopped finely, fried in oil untill dark brown
  25. Prepare 1 tsp salt
  26. Make ready 1 tsp white pepper powder
  27. Prepare 1 Curry leaf
  28. Make ready 5 Kaffir lime leaves or lemon leaves
  29. Take 4 Bay leaves (daun Salam)
  30. Make ready 2 stalks lemongrass, crushed on the white part
  31. Get 1 Tbs Tamarind paste (1 piece kandis acid)
  32. Make ready 1/2 tsp ground fennel (optional)
  33. Make ready to taste Rice Bran Oil
  34. Prepare 6 Ketupat cakes(see image)or rice Lontong cut 2.5cm thick
  35. Prepare Topped with crispy fried onions:
  36. Take 3 big Onions,chopped finely.In a wok put 1cup of Rice Bran oil,
  37. Make ready Heat oil on medium heat,then put the onions&stir-fry until color
  38. Get golden dark brown, remove, set aside

I especially love the thick sauce of sate padang. It's almost curry like I must say. Padang is a city which is the capital of West Sumatra, Indonesia; Sate Padang is a type of Satay that uses a curry based sauce. This curry sauce incorporates rendang spices, the turmeric leaves and other spices.

Steps to make Sate Padang Kuah-Kuning🇮🇩 Padang's Satay w Yellow Thick Sauce:
  1. Put in a blender fresh red chilies,shallots,garlic,whole coriander,salt,star anise,cloves:blend them all into a fine paste.In a large wok put 4 tbs oil,heat the oil in medium heat then saute the paste,ginger,galangal,lemongrass until fragrant.Then put 900ml broth,the meat,fried paste,kaffirlime &bay leaves,cumin,salt.Turn on the heat.Towards the end of cooking, 20' before the meat is tender add the beef tongue&hearts.Cook until water runs out from the meat&the meat is tender.Turn off the heat.
  2. Remove lifting out the cooked meat,heart &tongue onto a large plate&filter on a colander the Spicy Broth onto a glass bowl.In a small bowl put the Rice flour,Tapioca flour&100ml of water;stir until dissolved.On the stove put a medium pot,pour the mixture into the pot,turn heat on medium:cook keep stirring until thick then pour the Spicy Broth,mix&cook while keep on stirring until combined.Season to taste.Turn off, remove the pot, set aside this thick yellow Satay Sauce for the beef on skewers.
  3. Insert the pre-cooked beef meat,tongue&hearts alternately into the skewers.With a large pastry brush, rub over the meat with steak fat oil then set aside on a large plate.To those who don't have a Charcoal BBQ can grill the meat on skewers under the grill of a preheated oven, turn the temp on high to 200 degrees Celcius.
  4. When the guests are coming,place the skewers under the grill,make sure that the fat oil is on all over the meat,keep on looking that the meat dont burn.When the meat is already golden brown cooked on one side then turn the skewers on the other side brushing again with the fat oil on the meat;watch out that the meat aren't burnt! Cook until golden.Remove all the skewers,put into individual plate,which base is covered with a large softened banana leaves&top with Ketupat rice cakes cut into chunks.
  5. To serve: on a plate, the base covered with banana leaf then top with Ketupat rice cake or Lontong rice (sausage shape)that are cut into chunk pieces. To serve the guests individually: Put 6 skewers on top of the Ketupat or Lontong, then pour the yellow thick Satay Sauce on top of the meat.Topping: sprinkle with abundant crispy fried onions. 😚😋

Padang is a city which is the capital of West Sumatra, Indonesia; Sate Padang is a type of Satay that uses a curry based sauce. This curry sauce incorporates rendang spices, the turmeric leaves and other spices. Saté Pandang can be made with oxtongue and/or beef, served with that curry sauce, which is. Sate padang-based seasoning meat with peanut sauce, thick (like porridge) plus a lot of chili so spicy taste. As for "long-sate padang" somewhat differently, namely in gravy satenya a more yellow color, whereas pariaman satay sauce over red.

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