November 9, 2024
Sate Padang features tender, boiled beef skewers smothered in a bold, spicy turmeric-based curry sauce thickened with rice flour. It's typically served with rice cakes (lontong), and stands out for its fragrant spices and rich, savory flavor.
| Ingredient | Quantity | Price |
|---|---|---|
| Main Ingredients: | ||
| Beef brisket or stew meat | 500g (1.1 lb) | $4.00 |
| Garlic | 4 cloves | $0.20 |
| Shallots | 6 | $0.30 |
| Turmeric powder | 1.5 tsp | $0.05 |
| Coriander powder | 1 tsp | $0.05 |
| Cumin powder (optional) | 1/2 tsp | $0.05 |
| Galangal (or ginger) | 1 inch (smashed) | $0.10 |
| Lemongrass | 1 stalk (smashed) | $0.20 |
| Kaffir lime leaves (optional) | 2 leaves | $0.10 |
| Rice flour (or cornstarch) | 2 tbsp | $0.10 |
| Salt & pepper | To taste | $0.05 |
| Oil | 2 tbsp | $0.10 |
| Skewers (bamboo) | 20 sticks | $0.50 |
| Optional for Serving: | ||
| Lontong (rice cake) | 5 small portions | $1.00 |
| Fried shallots | 2 tbsp (optional) | $0.25 |
Boil the Beef: Cut beef into medium chunks. Boil in water with galangal, lemongrass, and a pinch of salt for ~45 minutes until tender. Remove meat and cut into smaller cubes for skewering. Save the broth.
Make the Spice Paste: Blend shallots, garlic, turmeric, coriander, cumin, salt, and pepper into a smooth paste. Sauté in oil until fragrant (5–7 minutes).
Prepare the Sauce: Add the sautéed spice paste into the leftover beef broth. Add lime leaves if using. Mix rice flour with a bit of water to make a slurry, then stir into the broth. Cook while stirring until the sauce thickens into a gravy-like texture (10–15 mins).
Skewer and Grill: Skewer the cooked beef cubes (4–5 per stick). Grill over a pan or open flame just until browned and slightly charred.
Serve: Place skewers on a plate, pour hot curry sauce generously over the top. Serve with lontong (rice cake) and sprinkle with fried shallots if available.
📌 Final Notes:
