Sate padang – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Indonesia Region / Locale: West sumatra Servings: 4
Indonesia Region / Locale: West sumatra Servings: 4Sate Padang, a renowned Indonesian meat dish, hails from the Padang region on the island of Sumatra. This delightful dish is known for its tender, skewered meat and a rich, spicy yellow sauce, drawing influences from Padang’s vibrant culinary heritage. Traditionally made with beef, this dish features a unique blend of spices that sets it apart, offering a taste that’s both savory and aromatic, often served with rice cakes.
Ingredients
- beef – 800 g / 28 oz
- lemongrass – 2 stalks, crushed
- turmeric powder – 1 tbsp
- coriander powder – 1 tsp
- cumin powder – 1 tsp
- galangal – 2 slices
- shallots – 100 g / 3.5 oz, chopped
- garlic – 4 cloves, minced
- water – 1 liter / 34 fl oz
- rice flour – 2 tbsp
- coconut milk – 250 ml / 1 cup
- salt – to taste
- lime leaves – 3 leaves
- cooking oil – 2 tbsp
Instructions
- Boil beef with lemongrass, turmeric, coriander, cumin, galangal, salt, and lime leaves in water until tender.
- Remove beef, cut into cubes and grill them, reserving the broth.
- In a pan, sauté shallots and garlic in oil until fragrant.
- Add the reserved broth and rice flour to the pan, stirring continuously.
- Pour in coconut milk and cook until the sauce thickens.
- Serve the grilled beef with the spicy sauce poured over.
Substitutions
- beef -> chicken or lamb
- galangal -> ginger
- coconut milk -> evaporated milk
Enhancements in the Next Evolution
- Marinate beef in spices for two hours before boiling.
- Add a touch of palm sugar for a hint of sweetness.
- Use fresh turmeric for a more vibrant flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
