How to Make Homemade Sate Padang Kuah-Kuning🇮🇩 Padang's Satay w Yellow Thick Sauce

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, sate padang kuah-kuning🇮🇩 padang's satay w yellow thick sauce. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Siapa sih yang nggak suka sate padang? Suka makannya tapi ngga tau cara masaknya? Hari ini chef Yuda akan ajarin kalian caranya bikin sate padang yang enak. Sate sapi, beef satay from Jepara.

Sate Padang Kuah-Kuning🇮🇩 Padang's Satay w Yellow Thick Sauce is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Sate Padang Kuah-Kuning🇮🇩 Padang's Satay w Yellow Thick Sauce is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have sate padang kuah-kuning🇮🇩 padang's satay w yellow thick sauce using 38 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sate Padang Kuah-Kuning🇮🇩 Padang's Satay w Yellow Thick Sauce:

1. Prepare 600 gr Rump Steak beef,slice 1cm thinly, tenderize w acid fruits
2. Take then cut into even 1x2x3 cm pieces
3. Make ready 300 g beef tongue, slice & cut into 1x2x3 cm
4. Make ready 200 g beef heart, slice& cut into 1x2x3cm
5. Prepare 40 Bamboo skewers, soaked in warm water from the kettle for 1 hr
6. Take For sauce:
7. Prepare 2 tbs rice flour
8. Get 1 tbs tapioca flour or maidens flour
9. Prepare 100 mls Water from the kettle
10. Make ready 600 ml beef broth
11. Take For spicy paste:
12. Get 8 fresh red chilies
13. Make ready 10 shallots
14. Take 6 cloves garlic
15. Make ready 4 cm fresh ginger, chopped finely
16. Take 3 cm fresh galangal (lengkuas) chop finely
17. Prepare or 1 tsp ground galangal
18. Take 4 cm fresh turmeric chopped finely or 1 tbs ground turmeric
19. Get 2 stalks lemongrass, crushed on the white part
20. Prepare 2 tbs whole rounded coriander or 1 tbs ground coriander
21. Make ready 1 tsp ground cumin
22. Make ready Salt
23. Get Spices: 2 star anise, 3 cloves, 1 tsp ground nutmeg
24. Take 1 big white onion chopped finely, fried in oil untill dark brown
25. Get 1 tsp salt
26. Get 1 tsp white pepper powder
27. Make ready 1 Curry leaf
28. Get 5 Kaffir lime leaves or lemon leaves
29. Get 4 Bay leaves (daun Salam)
30. Get 2 stalks lemongrass, crushed on the white part
31. Get 1 Tbs Tamarind paste (1 piece kandis acid)
32. Take 1/2 tsp ground fennel (optional)
33. Prepare to taste Rice Bran Oil
34. Get 6 Ketupat cakes(see image)or rice Lontong cut 2.5cm thick
35. Prepare Topped with crispy fried onions:
36. Prepare 3 big Onions,chopped finely.In a wok put 1cup of Rice Bran oil,
37. Get Heat oil on medium heat,then put the onions&stir-fry until color
38. Make ready golden dark brown, remove, set aside

A specialty Beef satay from West Sumatra served in aromatic curry-like thick sauce. Sate Padang is a specialty beef satay from West Sumatra served in aromatic curry-like thick sauce. There are many different kinds of sate/satay from different regions in Indonesia alone. I especially love the thick sauce of sate padang.

Instructions to make Sate Padang Kuah-Kuning🇮🇩 Padang's Satay w Yellow Thick Sauce:

1. Put in a blender fresh red chilies,shallots,garlic,whole coriander,salt,star anise,cloves:blend them all into a fine paste.In a large wok put 4 tbs oil,heat the oil in medium heat then saute the paste,ginger,galangal,lemongrass until fragrant.Then put 900ml broth,the meat,fried paste,kaffirlime &bay leaves,cumin,salt.Turn on the heat.Towards the end of cooking, 20' before the meat is tender add the beef tongue&hearts.Cook until water runs out from the meat&the meat is tender.Turn off the heat.
2. Remove lifting out the cooked meat,heart &tongue onto a large plate&filter on a colander the Spicy Broth onto a glass bowl.In a small bowl put the Rice flour,Tapioca flour&100ml of water;stir until dissolved.On the stove put a medium pot,pour the mixture into the pot,turn heat on medium:cook keep stirring until thick then pour the Spicy Broth,mix&cook while keep on stirring until combined.Season to taste.Turn off, remove the pot, set aside this thick yellow Satay Sauce for the beef on skewers.
3. Insert the pre-cooked beef meat,tongue&hearts alternately into the skewers.With a large pastry brush, rub over the meat with steak fat oil then set aside on a large plate.To those who don't have a Charcoal BBQ can grill the meat on skewers under the grill of a preheated oven, turn the temp on high to 200 degrees Celcius.
4. When the guests are coming,place the skewers under the grill,make sure that the fat oil is on all over the meat,keep on looking that the meat dont burn.When the meat is already golden brown cooked on one side then turn the skewers on the other side brushing again with the fat oil on the meat;watch out that the meat aren't burnt! Cook until golden.Remove all the skewers,put into individual plate,which base is covered with a large softened banana leaves&top with Ketupat rice cakes cut into chunks.
5. To serve: on a plate, the base covered with banana leaf then top with Ketupat rice cake or Lontong rice (sausage shape)that are cut into chunk pieces. To serve the guests individually: Put 6 skewers on top of the Ketupat or Lontong, then pour the yellow thick Satay Sauce on top of the meat.Topping: sprinkle with abundant crispy fried onions. 😚😋

There are many different kinds of sate/satay from different regions in Indonesia alone. I especially love the thick sauce of sate padang. It's almost curry like I must say. Sate padang is a speciality satay from Minangkabau cuisine, made from beef cut into small cubes with spicy sauce on top. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef and offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt.

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