📝 About This Recipe
Hailing from the highlands of West Sumatra, Sate Padang is a sophisticated masterpiece of Indonesian street food known for its distinctive thick, aromatic yellow-gold sauce. Unlike common peanut-based satays, this version features tender beef and tongue simmered in a complex spice paste before being charred to perfection. The soul of the dish lies in its velvety sauce, thickened with rice flour and infused with turmeric, galangal, and cumin, offering a bold, spicy, and deeply savory profile that is truly addictive.
🥗 Ingredients
The Meat
- 500 grams Beef Chuck or Brisket (cut into 1-cm cubes)
- 250 grams Beef Tongue (boiled until tender, peeled, and cubed)
- 1.5 liters Water (for simmering)
The Spice Paste (Bumbu)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 3 cm Fresh Turmeric (peeled and sliced)
- 2 cm Fresh Ginger (peeled)
- 3 cm Galangal (sliced)
- 5-8 pieces Dried Red Chilies (soaked in hot water)
- 1 tablespoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 tablespoon Curry Powder (Indonesian or Madras style)
Aromatics and Sauce Thickener
- 2 stalks Lemongrass (bruised and tied in a knot)
- 1 piece Turmeric Leaf (shredded or tied (essential for authenticity))
- 4 pieces Kaffir Lime Leaves (torn slightly)
- 50 grams Rice Flour (dissolved in 100ml water)
- to taste Salt and White Pepper
For Garnish
- 1/2 cup Fried Shallots (Bawang Goreng) (generous amount)
👨🍳 Instructions
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1
Begin by blending all the 'Spice Paste' ingredients in a food processor with a splash of water or oil until a smooth, vibrant orange paste forms.
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2
In a large heavy-bottomed pot, combine the beef cubes, tongue cubes, spice paste, lemongrass, turmeric leaf, and kaffir lime leaves. Stir to coat the meat evenly.
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3
Pour in the 1.5 liters of water. Bring to a boil, then reduce heat to low. Simmer uncovered for about 45-60 minutes until the meat is tender and the liquid has reduced slightly. The meat should be infused with the spices.
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4
Once tender, use a slotted spoon to remove the meat from the broth. Set the meat aside to cool. Do not discard the broth!
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5
Strain the broth through a fine-mesh sieve into a clean pot to remove the fibrous aromatics. You should have about 800ml to 1 liter of flavorful liquid left.
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6
Thread 3-4 pieces of the cooled meat onto bamboo skewers. For the best texture, alternate between the lean beef and the tender tongue.
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7
Lightly brush the skewers with a little oil. Grill them over charcoal or on a hot griddle pan for 2-3 minutes per side until charred and smoky. Since the meat is already cooked, you are just looking for that signature grill flavor.
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8
While the skewers are grilling, bring the strained broth back to a gentle simmer. Taste and adjust seasoning with salt and white pepper.
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9
Slowly whisk the rice flour slurry into the simmering broth. Continue to whisk constantly over medium-low heat until the sauce thickens to a consistency similar to heavy cream or a thick gravy.
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10
To serve, place the grilled skewers on a plate (traditionally lined with a banana leaf). Generously pour the thick, hot yellow sauce over the meat until they are nearly submerged.
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11
Top with a mountain of crispy fried shallots while the sauce is still hot.
💡 Chef's Tips
For the most authentic flavor, use a mix of beef and ox tongue; the tongue provides a buttery texture that defines Sate Padang. If you cannot find turmeric leaves, substitute with a little extra turmeric powder and a bay leaf, though the aroma will differ slightly. Ensure the rice flour slurry is whisked in slowly to avoid lumps; the sauce should be glossy and smooth. Don't skip the charring step! That smoky flavor is necessary to balance the richness of the spiced gravy. If the sauce becomes too thick, simply thin it with a tablespoon of hot water at a time.
🍽️ Serving Suggestions
Serve with compressed rice cakes (Lontong or Ketupat) to soak up the glorious sauce. Pair with Keripik Sanjai (spicy cassava chips) for a classic West Sumatran textural contrast. A side of fresh cucumber slices can help cleanse the palate between the spicy, rich bites. Enjoy with a glass of Teh Botol (Indonesian jasmine tea) or a cold iced lime juice. Serve on a scorched banana leaf for an authentic aroma and beautiful presentation.