Satay Padang ( Indonesian traditional food)

Material:

• 500 grams of beef
• 50 grams of rice flour
• 1/2 liter of water

Softened Seasoning:

• 5 shallots
• 3 garlic
• 3 red chillies
• 2 cm turmeric, chopped
• 2 cm ginger, minced
• 2 lime leaves
• 1 cm ginger, minced
• 1 teaspoon salt
• 1 1/2 lemongrass, geprek
• 1/2 tablespoon coriander powder
• 1/2 teaspoon ground pepper
• 1/2 teaspoon cumin powder
• 1/2 sheet turmeric leaf
• 1/2 PTG kandis acid
• 1/4 teaspoon fennel powder
• cooking oil to taste

How to Make Satay Padang:

• Cut the meat into 2 to 4 major parts, then set aside.
• After the stir fry all the spices until fragrant.
• Then enter a large piece of meat, then ungkep. Cook with fire small / medium until the water runs out of meat and meat feels soft.
• After padded lift the meat, cut into small or medium according to taste. Make it a couple of punctures.
• Then Rub meat with oil and a mixture of spices, then grilled (in grilled meat does not need to be too dry), then set aside into a serving container or serving plate first.
• Make the sauce from a mixture of rice flour and water are incorporated into the rest of the seasoning. Cook over boiling, then add a little salt, to taste taste first.
• Flush satay already disihsihkan earlier with the sauce just made.
• After that, sprinkle with fried onions on it.
• Satay padang ready to be served, can be in the mix with white rice, rice cake and rice cake.

Posted by Ahmad F.U

Tweet