📝 About This Recipe
Hailing from the highlands of West Sumatra, Sate Padang is a masterclass in Indonesian spice layering, featuring tender beef simmered in a rich aromatic broth before being charred over an open flame. Unlike peanut-based satays, this version is defined by its thick, velvety yellow sauce made from rice flour and a complex blend of turmeric, galangal, and cumin. It is a bold, soul-warming street food classic that balances earthy heat with a deep, savory umami profile.
🥗 Ingredients
The Meat & Aromatics
- 500 grams Beef Tongue or Brisket (cut into 1-inch cubes)
- 1.5 liters Water (for boiling)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 1 piece Turmeric Leaf (tied in a knot (optional but authentic))
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 1 piece Asam Gelugur or Tamarind Paste (or 1 tsp paste)
The Spice Paste (Bumbu)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 2 inch Fresh Turmeric (peeled and sliced)
- 1 inch Fresh Ginger (peeled)
- 1 inch Galangal (peeled)
- 5-8 pieces Red Chili Peppers (seeded for less heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 tablespoon Curry Powder (Indonesian or Madras style)
- to taste Salt and White Pepper
The Thickening Sauce
- 50 grams Rice Flour
- 1 tablespoon Cornstarch (for extra glossiness)
For Garnish & Assembly
- 20-30 pieces Bamboo Skewers (soaked in water for 30 mins)
- 1/2 cup Fried Shallots (for topping)
- 2-3 pieces Ketupat or Lontong (compressed rice cakes, sliced)
👨🍳 Instructions
-
1
Begin by blending all the 'Spice Paste' ingredients in a food processor with a splash of water or oil until a smooth, vibrant paste forms.
-
2
In a large heavy-bottomed pot, combine the beef cubes, the blended spice paste, lemongrass, turmeric leaf, kaffir lime leaves, and asam gelugur.
-
3
Pour in the 1.5 liters of water. Bring to a boil, then reduce heat to low. Simmer gently until the beef is tender—about 45-60 minutes depending on the cut. The meat should be soft but not falling apart.
-
4
Once tender, remove the beef cubes from the broth using a slotted spoon and set them aside to cool slightly. Do not discard the broth!
-
5
Strain the remaining broth through a fine-mesh sieve into a clean pot to remove the fibrous aromatics. You should have about 750ml to 1 liter of liquid left; if too much has evaporated, top it up with a little water.
-
6
In a small bowl, whisk the rice flour and cornstarch with 150ml of room temperature water until no lumps remain.
-
7
Bring the strained broth back to a gentle simmer. Slowly pour in the flour slurry while whisking constantly. Continue to cook and whisk until the sauce thickens to a consistency similar to heavy gravy. Adjust salt and pepper to taste.
-
8
Thread 3-4 pieces of the cooked beef onto each soaked bamboo skewer.
-
9
Lightly brush the skewered meat with a little oil. Grill over a charcoal flame or a hot grill pan for 1-2 minutes per side just until charred and smoky. Since the meat is already cooked, you are only looking for color and aroma.
-
10
To serve, place slices of ketupat (rice cakes) on a plate, lay the hot skewers on top, and generously ladle the thick warm sauce over the meat.
-
11
Garnish heavily with crispy fried shallots while the sauce is still hot.
💡 Chef's Tips
For the most authentic texture, use a mix of beef tongue and brisket; the tongue provides a unique, melt-in-the-mouth silkiness. Always soak your bamboo skewers for at least 30 minutes to prevent them from catching fire during the quick charring phase. If your sauce becomes too thick, simply whisk in a tablespoon of hot water at a time until it reaches a pourable but heavy consistency. Don't skip the turmeric leaf if you can find it at an Asian grocer; it provides the signature 'Padang' aroma that defines this dish. Ensure you whisk the sauce constantly while adding the thickening agent to prevent lumps from forming.
🍽️ Serving Suggestions
Serve on a traditional banana leaf-lined plate for an authentic Indonesian street food aesthetic. Pair with Kerupuk Jangek (crispy beef skin crackers) which are perfect for scooping up extra sauce. Provide a side of Sambal Ijo (green chili sambal) for those who want an extra kick of heat. Enjoy with a tall glass of iced sweet jasmine tea (Teh Botol style) to balance the spicy, savory flavors. Serve immediately while the sauce is piping hot, as the rice flour base can set as it cools.