Sate Padang with a twistJan 20 2015 · Recipe from Sumatera
Classic sate Padang normally use beef meat and offal such as liver and heart. The beef and offal normally are boiled first with many different spices, herbs and oil until tender, sliced into small pieces, skewered then barbequed. The stock is used to make the sauce, thickened with rice flour. I will simplify the method to make this sate with only using beef tenderloin and to make the sauce with classic spices and using plenty of shallots for thickening the sauce. Cook the sate over hot grill, barbeque or over hot griddle pan. Sate Padang has a vibrant of curry flavour with cumin, chilies and turmeric.
Makes around 10-12 skewers
- 400gr tenderloin beef, cut into small cubes
- 1 teaspoon roasted cumin
- 2 tablespoon vegetable oil
- Salt and freshly ground black pepper to season
For the sauce:
- 200gr shallots or around 30, peeled and sliced thinly (50gr for deep-frying shallots)
- 3 cloves of garlic, peeled and chopped finely
- 8 curly red chillies, ground ; 5cm fresh ginger roots, peeled and grated
- 10cm fresh turmeric, peeled and grated or 1 teaspoon turmeric powder
- 1 tablespoom roasted coriander seed, ground
- 1 teaspoon roasted cumin, ground
- 2 stick of lemon grass, crushed
- 5cm fresh galangal, peeled and grated
- 500 ml water or homemade beef stock
- 250ml vegetable oil for deep frying shallots
- Salt and black pepper to season
- To prepare the fried shallots. Heat a frying pan and add the oil until hot. Season the quarter of sliced shallots with salt and cook the shallots until golden brown. Remove the fried shallots and place them on kitchen towel to absorb access oil. Set aside.
- To make the sauce: heat a frying pan. Add 2 tablespoon of vegetable oil and add the shallots and garlic and cook until soft and brown. You will find the mixture is too dry. Keep stirring from time to time. Add the chillies and the rest of the ingredients, except the water. Cook for another 5 minutes in low heat.
- Add the water, bring to the boil and simmer for 20 minutes. Season with salt and black pepper.
- Discard the lemon grass and put the mixture into a food processor and process to have a silky smooth sauce for 2-3 minute. Transfer the mixture into a pan and set aside.
- To cook the sate: Season the beef with cumin, salt and black pepper. Then drizzle with vegetables oil and mix well.
- Thread 4-5 pieces of beef onto each bamboo skewer.
- Place the beef sate on a griddle pan and let it cook for 2-3 mintues each side.
- In the meant time, reheat the sauce. Poor it over the cooked sate add spirinkle with crunchy fried shallots. Serve with hot steam white or brown rice.