Indonesian Padang Beef Satay
Ingredients
- 500 g beef
- 2 tablespoons rice flour dissolved in 4 tablespoons water
- 100 g fried shallots
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 1 turmeric leaf, chopped
- Satay skewers as needed
- Salt as needed
- Cooking oil as needed
Spices for boiling meat
- 10 shallots
- 5 garlic cloves
- 3 red chilies
- 1 teaspoon coriander, toasted
- 1/3 teaspoon cumin, toasted
- 1 piece turmeric, roasted
- 1 piece ginger
- 1 piece galangal
- 1/2 nutmeg
- 1 teaspoon black peppercorns
- 1 cardamom pod, toasted
- 1 star anise
- 2 cloves
- 2 cinnamon sticks
Marinade for satay
- 1 teaspoon grated galangal
- 1 teaspoon grated ginger
- 1/2 teaspoon grated roasted turmeric
- Water as needed
- Salt as needed (optional)
Preparation
Boil the beef with lemongrass, kaffir lime leaves, and turmeric leaf until tender, then drain and cut into cubes.
Heat 3 tablespoons of cooking oil and sauté the ground spices for boiling until fragrant, add the beef and cook until the spices are absorbed and it becomes oily.
Marinate the beef cubes with the satay marinade and some of the sautéed spices, mix well, and skewer 4 to 5 pieces per skewer.
For the satay sauce, strain the remaining beef stock, add the rice flour mixture, and stir until thickened, then add the remaining sautéed spices to the stock and bring to a boil.
Add the rice flour mixture to the sauce, stir until thickened and cooked, then remove from heat.
Grill the satay on a grill, turning occasionally until the marinade dries, then set aside.
Place the Padang satay on a serving dish, serve with ketupat, pour over the sauce, and sprinkle with fried shallots.
