Sate Padang | Padang Satay

Ingredients:
  • 200g Brisket
  • 800g Innards (heart, tripe, intestines, liver, lung)
  • 2 1/2 liters Water
  • 4 Kaffir lime leaves
  • 1 stalk Lemon grass, bruised
  • 1 Turmeric leaf
  • 1 piece Dried sour fruit (Garcinia cambogia)
  • Skewers
  • 1-2 tbsp Oil
  • 50g Rice flour & 1 tbsp cornflour for each 500cc stock
  • Fried shallots for garnishing

Finely pounded spices into paste :

  • 8 Red Chillies
  • 2 tsp Coriander, roasted
  • 1 tsp Peppercorns
  • 1/4 tsp Cumin, roasted
  • 6 Shallots
  • 1 tsp Chopped turmeric
  • 1 tsp Chopped ginger
  • 1/2 tsp Chopped galangan

How To:

  • Boil the brisket and innards until half-cooked.
  • Then add ground spices, kaffir lime leaves, lemon grass, turmeric leaf and dried sour fruit.
  • Add hot water if necessary.
  • Simmer until the meat is tender.
  • Remove brisket and innards and cut into 1 X 2 X 3 cm pieces.
  • Thread meat onto the skewers, making sure that every, skewer has brisket and various innards.
  • Brush with oil and grill over hot charcoal until dry.
  • Thicken the remaining marinade with rice flour and cornflour mixed with a little water.
  • Serve satay with ketupat (compressed rice cake) or lontong (rice dumplings).
  • Pour hot sauce over the meat and sprinkle with fried shallots.
Original source by: http://www.indonesianculinary.com

4 comments:

  1. salam kenal cindi
    wah postingnya mantab nich

    tukeran link yuuuK
    aku tunggu kabar kalo berkenan

    ReplyDelete
  2. halo shalimov, thanks ya
    tukeran link? boleh..pasang dulu link aku di blog kamu ya, nanti kabarin lagi..

    ReplyDelete
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    ReplyDelete