Sate Padang (Padangnese Spicy Satay)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Daging dan atau Lidah sapi, Bawang goreng

• 5 Daun jeruk, 1 sm Tepung tapioka+1 st Maizena*

• 2 cm Lengkuas & 1 Sereh-geprek, 3 Kemiri-giling

• 25 gr Tepung beras, 2 st Gula, 750 ml Air

• 1 Daun kunyit (opsional)

Haluskan:

• 6 Bawang merah, 5 Bawang putih, 2 Cabai merah

• 2 cm Jahe, 1 st Lada, 2 cm Kunyit, 1 cm Asam

• ¾ st Bumbu kari bubuk, 1½ st Garam, 1 st Jintan

• 1 sm Ketumbar, 2 Kapulaga, 10 Cabai keriting**

Cara membuat

• Kalau menggunakan lidah: rebus lidah di air mendidih 15 menit lalu kerik & cuci. Potobg2 daging/lidah berukuran 1x2x1 cm, sisihkan.

• Tumis bumbu halus. Angkat ½ bag. bumbu untuk membuat saus. Masukan daging/lidah, lengkuas, daun jeruk, daun kunyit, sereh, gula & air. Aduk rata & rebus sampai daging empuk. Angkat & tiriskan daging. Simpan 500 ml kaldu rebusan. Tusukkan 4 iris daging/lidah di tusukan sate kemudian dibakar sampai kecokelatan di kedua sisinya.

• Saus: Campur sisa bumbu halus dengan kemiri & kaldu sisa merebus daging, didihkan, kentalkan dengan tepung beras & tapioka. Siram saus di atas sate. Taburi bawang goreng. Hidangkan dengan ketupat/lontong (klik pada link untuk melihat resep Lontong).

• * Dapat digantikan dengan 1 sm Tepung sagu. ** Dapat dikurangi bila tidak suka terlalu pedas.

Ingredients

• 500 gr Beef & or Ox Tongue, 3 Candlenuts-grind

• 5 Kaffir lime leaves, 750 ml Water, 2 tsp Sugar

• 1 tbsp Tapioca flour+1 tsp Cornstarch*-combine

• 2 cm Galangal & 1 Lemongrass-bruised

• 25 gr Rice flour, fried Shallots/Onions

• 1 stalks Turmeric leaf-knotted (optional)

Grind into a paste:

• 2 cm Ginger, 2 Red chilies, 2 Cardamom pods

• ¾ tsp Curry powder, 1 tsp Cumin, 6 Shallots

• 1 tbsp Coriander, 1 tsp Pepper, 1½ tsp Salt

• 5 Garlic cloves, 10 Cayenne peppers**

• 2 cm Turmeric, 1 cm Tamarind

Directions

• If you`re using Ox tongue: cook tongue in boiling water for 15 minutes. Then culprit & wash it. Cut the beef & tongue into 1x2x1 cm chunks; set it aside.

• Sauté the spices paste with frying oil. Take out ½ part of it for making the sauce. Put in the meat, galangal, lemongrass, lime leaves, turmeric leaf, sugar & water. Simmer until the meat tender. Lift meat & drain. Save 500 ml of the broth. Thread 4 pieces of the chunks into each skewer. Grilled satay until lightly brown on both sides.

• Sauce: Mix the rest of sautéed spices with broth & candlenuts. Bring to a simmer. Thicken the sauce with tapioca flour & cornstarch. Pour the sauce over satay, sprinkle with fried shallots. Serve the satay with rice cake (click on the link to see Rolled & Compressed Rice Cake recipe).

• * Can be substitute with 1 tbsp Sago Flour. ** Can be reduced when you don`t want it to be really spicy.

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