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Padang Satay
Serving skewers of beef, cow tongue or offal alongside peanut sauce made with plenty of chillies makes Sate Padang a spicy yet tasty dish, especially prepared with Royco Bumbu Dasar Ayam Kuning.
Ingredients
Preparing the Meat and Offal
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Beef, cut into small pieces 250.0 g
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Cow Offal, cut into small pieces 250.0 g
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Beef tongue 250.0 g
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Lemongrass Stalks 1.0 pc
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Galangal, crushed 1.0 pc
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Turmeric Leaves 1.0 pc
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Orange Leaves 4.0 pc
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Water 2000.0 ml
Making the Padang Seasoning
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Dried Red Peppers 5.0 g
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Cumin 3.0 g
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Pepper Powder 1.0 g
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Sugar 15.0 g
Cooking the Sate Padang
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10 Servings Ketupat
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10 Banana Leaves
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Rice Flour 200.0 g
Preparation
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Preparing the Meat and Offal
- Crush the spices, then add the meat, beef offal and tongue.
- Leave to marinate for 30 minutes.
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Making the Padang Seasoning
- Mix all the ingredients well.
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Cooking the Sate Padang
- Mix the vegetables and peanut sauce well. Add lontong if necessary.
- After the vegetables are covered with the sauce, stir-fry it with Royco Bumbu Dasar Ayam Kuning.
- Add the meat, offal and boiled beef tongue and cook.
- Remove the meat.
- Mix the prepared seasoning with rice flour, and heat until thickened.
- Prepare a serving plate using the banana leaves.
- Place the ketupat/lontong and satay, pour the thickened seasoning sauce, then sprinkle with fried onions.
- Add the sate padang, then sprinkle with fried onions and crackers over the dish.
