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

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sate padang kuah-kuning🇮🇩 padang's satay w yellow thick sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Sate Padang is a speciality satay from Padang cuisine, made from beef cut into small cubes with spicy sauce on top. Here is how you cook it. UPLOAD VIDEO BARU SETIAP HARI MINGGU/SEMINGGU SEKALI 👍Like video ini, cuman butuh sedetik!! 📲Share juga ke sosial media atau teman teman kalian biar mereka.

To begin with this particular recipe, we must prepare a few components. You can have 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. Get 600 gr Rump Steak beef,slice 1cm thinly, tenderize w acid fruits
  2. Prepare then cut into even 1x2x3 cm pieces
  3. Make ready 300 g beef tongue, slice & cut into 1x2x3 cm
  4. Prepare 200 g beef heart, slice& cut into 1x2x3cm
  5. Prepare 40 Bamboo skewers, soaked in warm water from the kettle for 1 hr
  6. Prepare For sauce:
  7. Make ready 2 tbs rice flour
  8. Take 1 tbs tapioca flour or maidens flour
  9. Prepare 100 mls Water from the kettle
  10. Get 600 ml beef broth
  11. Take For spicy paste:
  12. Take 8 fresh red chilies
  13. Prepare 10 shallots
  14. Take 6 cloves garlic
  15. Take 4 cm fresh ginger, chopped finely
  16. Get 3 cm fresh galangal (lengkuas) chop finely
  17. Take or 1 tsp ground galangal
  18. Get 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. Prepare 1 tsp ground cumin
  22. Prepare Salt
  23. Get Spices: 2 star anise, 3 cloves, 1 tsp ground nutmeg
  24. Make ready 1 big white onion chopped finely, fried in oil untill dark brown
  25. Make ready 1 tsp salt
  26. Take 1 tsp white pepper powder
  27. Make ready 1 Curry leaf
  28. Get 5 Kaffir lime leaves or lemon leaves
  29. Prepare 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. Take 1/2 tsp ground fennel (optional)
  33. Get to taste Rice Bran Oil
  34. Prepare 6 Ketupat cakes(see image)or rice Lontong cut 2.5cm thick
  35. Get Topped with crispy fried onions:
  36. Prepare 3 big Onions,chopped finely.In a wok put 1cup of Rice Bran oil,
  37. Take Heat oil on medium heat,then put the onions&stir-fry until color
  38. Get golden dark brown, remove, set aside

If the satay is cooked with boiling satay peanut sauce, it is called sate celup. Both dishes are available from street vendors or in certain restaurants, and the majority are not halal. So that the sauce can be thick evenly, stir quickly when the rice flour solution is added. Prepare a skewer of satay that can be made by yourself using a When done, remove the satay and serve on a plate that has been covered with banana leaves, flush with thick sauce, then sprinkle with fried onions.

Instructions 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. 😚😋

Sate Padang is a speciality satay from Padang, West Sumatra, Indonesia, made from beef cut into small cubes with spicy sauce on top. Sate Padang is a specialty satay from Padang, West Sumatra, Indonesia, made from beef cut into tiny cubes served with spicy sauce. Its major feature is the thick yellow sauce made from rice flour blended with beef and offal broth, turmeric extract, ginger, garlic, coriander, galangal root, cumin. Sate Padang Uda Yuk Sabana Bana Raso. Nasi Kuning dan Sate Padang Uda Yus - Penelusuran Google.

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