Padang Satay
Iconic Sumatran food. The secret is on the spicy melted sauce!

Ingredients
Method:
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Lemongrass (stalk) 50.0 g
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Lime Leaves 2.0 g
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Bay Leaf 2.0 g
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MSG 6.0 g
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Salt 6.0 g
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Chilli, finely grounded 100.0 g
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Cumin Powder 9.0 g
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Knorr Chicken Powder 1kg 15.0 g
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Water 3.0 l
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Curry Powder 4.0 g
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Cardamon 2.0 g
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Ginger, crushed 10.0 g
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Turmeric Leaves 3.0 g
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Beef Brisket 3.0 kg
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Rice Flour 300.0 g
Preparation
-
Method:
- Mix all the broth ingredients, then stir evenly.
- Add the meat, boil until cooked and tender, and then drain.
- Dice the meat, then arrange them on skewers.
- Remove the oil on the broth surface, and then dissolve rice flour, mix well, then heat until thickened.
- Grill the satay until you can smell its aroma and then serve it with Padang sauce, fried shallots and ketupat.