Name: Padang Satay
Yield: 10
Ingredients: 250.0g Beef, cut into small pieces; 250.0g Cow Offal, cut into small pieces; 250.0g Beef tongue; 1.0pc Lemongrass Stalks; 1.0pc Galangal, crushed; 1.0pc Turmeric Leaves; 4.0pc Orange Leaves; 20.0g Royco Bumbu Pelezat Rasa Sapi 460g; 2000.0ml Water; 0.0cu Royco Bumbu Rempah Serbaguna 525g; 150.0g Royco Bumbu Kuning Serbaguna 600g; 5.0g Dried Red Peppers; 3.0g Cumin; 1.0g Pepper Powder; 15.0g Sugar; 0.0 10 Servings Ketupat; 0.0 10 Banana Leaves; 200.0g Rice Flour

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.

...

Preparation

Preparing the Meat and Offal
- Crush the spices, then add the meat, beef offal and tongue.
- Leave to marinate for 30 minutes.
Making the Padang Seasoning
- Mix all the ingredients well.
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.

Padang Satay

Ingredients

Padang Satay

Preparing the Meat and Offal

Making the Padang Seasoning

Cooking the Sate Padang

Preparing the Meat and Offal

Making the Padang Seasoning

Cooking the Sate Padang

Preparation

Preparing the Meat and Offal

Making the Padang Seasoning

Cooking the Sate Padang

Popular recipes (10)

Sign up for our newsletter to get full access to the book