Sate Padang Lidah


I was kinda lost hope in the beginning because this was my first time to cook this. These Sate Padang was requested by my besties Andita and Atu. It was my first to cook this delicious delicates oxtongue satay. It was not that hard to make this dish but it took time to create it. Thanks @indonesiaeatsfor mentoring me last night for this dish. The recipe I got it from Pepy’s blog

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.

I N G R E D I E N T S

  • 1-kg oxtongue
  • 1425-mL water for boiling ox tongue
  • bamboo skewers
  • cooking oil
  • ½ – ¾ cup rice flour, dissolved in a small amount of water

S P I C E S T O G R I N D

  • 15 small shallots
  • 6 cloves garlic
  • 40gr red cayenne peppers (I substitute for dried chilies as many as you can handle the heat)
  • 4-cm long galangal
  • 4-cm long ginger
  • 1tsp ground coriander
  • ½tsp turmeric powder (about 4-cm or 1 3/5-inches long turmeric root)
  • 1tbsp Padang meat curry powder (it can be substituted for a different curry powder such as madras curry powder)
  • ½ teaspoon white peppercorn
  • kosher salt as desired

C O N D I M E N T S

  • rice cake (ketupat)
  • fried shallots (bawang goreng)

H O W T O P R E P A R E

  • In a pot, add water and bring to a boil. Add oxtongue, cook for about next 15 minutes.
  • Remove ox tongue from the pot and save 700 mL (3 cups) of the liquid. Scrape the ox tongue with a knife. Rinse well under running water. Cut into cubes (1x2x1 cm3).
  • In the same pot, combine 750 mL liquid, ox tongue cubes, ground spices, turmeric leaves, kaffir lime leaves, lemongrass, asam kandis and salt. Bring into a boil then reduce the heat, simmer until the tongue completely cooked.
  • Thread 4-5 pieces of tongue into each skewer. Brush with a small amount of cooking oil and grill couple of minutes until both sides are brown (do not grill too long as ox tongue is already cooked).
  • G R A V Y
  • Simmer the broth.
  • Gradually pour into rice flour mixture while stirring.
  • Keep stirring until the gravy thickens.

S E R V I N G
Place Sate Padang and rice cake on the plate. Pour the gravy over and garnish with fried shallots. Serve while it’s still hot.  Don’t forget to enjoy your Saté Padang with karupuak jangek (kerupuk kulit – cow skin crackers) and keripik sanjai (keripik singkong balado – Balado Cassava chips)

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