Helo, everyone...
How's your Fall? cooler temperature is the perfect time for hot food, right :)
The perfect ingredients combined with distinct spices brings bold and rich flavor on every plate.
Just like one recipe that I am about to share with you.
Have you heard of this before?
Have you tried this one?
Back home, sate padang or the Padangnese satay, is quite famous.
Originated from Padang in West Sumatera, this sate is different from the usual Indonesian satay you have in the restaurant or on your favorite street vendor. Made of beef or ox tongue,- yes, originally it was the tongue,- this grilled satay is marinated with different mixture of Indonesian traditional herbs and spices, with a very special sauce too.
Here in NYC, we are lucky to have on Padangnese Restaurant, Upi Jaya, which serves this menu. We also have some other Indonesian restaurant having sate padang on their menus. We even have the famous Singkuan family, who has been staying in NYC for generations and famously known for their exquisite sate padang. Even on the last Indonesian Street Festival, their booth was the one with the longest queue :).
Read: New York Indonesian Street Festival 2016
So, I tried to cook it myself and I guess I nailed it :).
Not as authentic but at least it tastes yuuum and I am using no MSG!
Let's give it a try.
Originated from Padang in West Sumatera, this sate is different from the usual Indonesian satay you have in the restaurant or on your favorite street vendor. Made of beef or ox tongue,- yes, originally it was the tongue,- this grilled satay is marinated with different mixture of Indonesian traditional herbs and spices, with a very special sauce too.
Here in NYC, we are lucky to have on Padangnese Restaurant, Upi Jaya, which serves this menu. We also have some other Indonesian restaurant having sate padang on their menus. We even have the famous Singkuan family, who has been staying in NYC for generations and famously known for their exquisite sate padang. Even on the last Indonesian Street Festival, their booth was the one with the longest queue :).
Read: New York Indonesian Street Festival 2016
So, I tried to cook it myself and I guess I nailed it :).
Not as authentic but at least it tastes yuuum and I am using no MSG!
Let's give it a try.
First, let's get the ingredients.
Ingredients:
2-3 lbs of Beef - the best, tender part, cut into cube. Or if you dare, try tongue :).
Sate skewers
Sate skewers
Spices to grind:
3 Shallots
1 Onion
3 cloves of Garlic
3-5 fresh chili *if you like it to be spicy
3-5 fresh chili *if you like it to be spicy
4 Candle nut
1 Cardamon
1 teaspoon Turmeric
1 Cardamon
1 teaspoon Turmeric
1 teaspoon Coriander
Salt and Pepperas needed
2 stalks of l emon grass
5-10 Lime leaves
5-10 Lime leaves
1 piece of Ginger - bruised/pressed
2 Galangal, frozen or fresh - bruised-pressed
2 Galangal, frozen or fresh - bruised-pressed
For the sauce:
Ground spice above
Rice flour
Beef broth
Condiments:
Ketupat or rice cake - I usually buy the instant, ready-to-cook one.
Fried onion - found in Asian groceries
Condiments:
Ketupat or rice cake - I usually buy the instant, ready-to-cook one.
Fried onion - found in Asian groceries
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| some of the ingredients :) |
How to cook:
There are 2 separate steps that we have to do here. Well, actually 3 if you want to cook the rice cake or lontong as well.
First, we will prepare the meat.
Put all the cube beef, mix the ground spice well, and add water. Cook it in medium stove until the beef is tender and well cooked, with the ground spices well mixed. Once it's done, put it aside until it's cool enough. Put the beef in bamboo skewer and grill it to your preferences. Best is not too well-done.
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| Ready to grill |
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| rick in sauce :) |
Then we will prepare the special sauce or gravy.
This is the best part for me as I love it sooooo much :).
Put the beef broth on a pot, add the ground spices and once it's boiling, put the rice flour little by little and stir it well until it gets thick.
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| here's the gravy :) |
Once it's done, put the grilled sate padang on a plate and pour the special sauce on top of it.
You can eat it with ketupat or rice cake, or just like that!
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| it's ready yummy indeed :) |
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Feature Pick By Donna Wirthlin // Donna's Feature This Week
