The Origin of Satay Padang

One of the staple meals from West Sumatra, Indonesia, is sate padang, which is well-known for its delectability. The thick sauce used in this satay gives it a unique flavor that sets it apart from other satay varieties in Indonesia. Sate Padang Panjang, Sate Pariaman, and Sate Padang Kota are the three varieties of the dish. The sauce seasoning is the primary distinction among these three varieties. The sauces for Sate Padang Panjang, Sate Pariaman, and Sate Padang Kota are yellow, red, and brown, respectively.

varieties of padang :

1. Satay Darek.

This satay is a traditional Padang Satay variety that comes from Padang Panjang. Due to the extensive use of turmeric during the cooking process, this satay has a thick sauce that is vivid yellow in color. The tongue is nevertheless dominated by the savory and spicy taste despite this. Sate Padang Mak Syukur, located in Jalan Mohammad Syafei No. 63, Pasar Baru, Padang Panjang, West Sumatra, is one of the storied Padang Panjang Satay eateries. This is a restaurant that visitors from Padang City heading to Bukittinggi will undoubtedly pass by.

2. Pariaman Satay.

The sauce color of Sate Padang Pariaman is brownish, darker than that of Sate Padang Panjang. This is as a result of the sauce of Sate Padang Pariaman having a lot of chile. Thus, it has a stronger flavor than Sate Padang Panjang.

3. Satay Dangung-dagung.

The origin of Sate Padang Dangung-Dangung is 50 Kota Regency. This satay is not like the two Padang Satay above in terms of taste or look. This satay has a somewhat sweeter sauce.

In addition, several spices are grated and spread all around the display. Along with being yellow-brown, the sauce smells delicious.

4. Padang city Satay.

Apart from Sate Padang Panjang and Sate Padang Pariaman, there is also another variety of Sate Padang called Sate Padang Kota. According to the sarihusada.co.id page, Sate Padang Kota is a blend of both Sate Padang Panjang and Sate Padang Pariaman. Its distinctive feature is its thick brown sauce.

Ingredients for Padang Satay.

Main Ingredients:

• 500 grams of beef (you can also use beef tongue or offal according to taste)
• Skewers

Ground spices:

• 6 cloves of garlic
• 10 cloves of shallots
• 5 curly red chilies (adjust to taste for spiciness)
• 3 cm turmeric
• 2 cm wide
• 2 cm garlic

Additional Seasonings:

• 3 lime leaves
• 2 bay leaves
• 2 stalks lemongrass, bruised
• 1 teaspoon coriander powder
• 1 teaspoon ground cumin
• 1 teaspoon ground pepper
• Sufficient salt
• 1 liter air
• Sufficient cooking oil

Sauce Ingredients:

• 500 ml of meat stock
• 100 grams of rice flour
• Sufficient salt
• Flavoring (optional)

How to Make Padang Satay

1. Meat Preparation:

   1. Cut the beef into small cubes according to taste.
   2. Boil the meat in water until tender, add a little salt. Save the broth for the sauce.

2. Making Fine Seasoning:

   1. Puree the garlic, shallots, red chilies, turmeric, ginger, and galangal.

3. Saute the spices:

   1. Heat cooking oil, saute ground spices until fragrant.
   2. Add lime leaves, bay leaves, and lemongrass, stir until well blended.

4. Cooking Meat:

   1. Put the boiled meat into the sauteed spices.
   2. Add coriander, cumin, pepper powder, and salt. Stir until the spices are absorbed into the meat.
   3. Remove and drain the meat, skewer it with a skewer.

5. Making the Sauce:

   1. Mix the rice flour with the meat broth, stir until dissolved.
   2. Cook the broth and rice flour mixture over low heat, adding salt and flavoring (if using).
   3. Stir continuously until the sauce thickens and cooks.

6. Presentation:

1. Grill the satay over hot coals or grill until cooked and fragrant.
2. Serve the satay with thick sauce on top.
3. Use coals that are not too big so that the meat does not burn quickly and the spices are absorbed perfectly.The sauce can be adjusted to the thickness according to taste, if it is too thick you can add a little water.