Padang Style Beef Satay
Ingredients
- 1 kg beef (can be mixed with beef tongue if desired)
- 2 stalks lemongrass, bruised
- 6 kaffir lime leaves
- 2 turmeric leaves
- 3 cm galangal, smashed
- 3 cardamom pods
- 1/2 teaspoon sugar
- salt to taste
- oil as needed for sautéing
- approximately 1.5 liters water
- 50 grams rice flour (as needed), dissolved in a little water
- bamboo skewers as needed
Ground spices
- 5 dried red chilies
- 7 red shallots
- 5 cloves garlic
- 5 cm baked turmeric
- 2 teaspoons roasted coriander
- 1/2 teaspoon black pepper
- 1 teaspoon roasted cumin
- 2 cm ginger
Accompaniments
- rice cakes
- fried shallots
Preparation
Wash the beef clean, boil briefly until the meat firms up, do not cook until tender, just until firm and color changes
Remove, drain, then cut into small pieces
Sauté the ground spices, add lemongrass, kaffir lime leaves, turmeric leaves, galangal, and cardamom, sauté until fragrant
After the spice mixture is fragrant, add the cut beef, add 1.5 liters of water, sugar, and salt, stir, cook until the beef is cooked and the liquid reduces, leave a little sauce
Once the beef is cooked, remove and drain, set aside to cool slightly, then skewer the beef with satay sticks and set aside
Cook the remaining sauce again, add a little water about 1 glass, then add the rice flour mixture while stirring continuously, cook until thickened, taste and adjust seasoning, add salt if needed, then remove from heat
Grill the satay briefly over charcoal or fire, brushing with oil and turning occasionally, then remove
Serve the satay with rice cakes, pour over the sauce, and sprinkle with fried shallots, Padang satay is ready to be enjoyed
