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Sate Padang

7 Portions

Ingredient

  • 500 g of brisket
  • 250 g of beef tongue
  • 250 g beef innards
  • 250 g tripe
  • 30 skewers

Sate Sauce:

  • 50 g rice flour
  • 1 tablespoon sago flour
  • 600 ml boiled water of meat and intestines
  • 5 tablespoons FiberCreme

Spice pastes:

  • 9 red chilies
  • 7 shallots
  • 1 teaspoon coriander, roasted
  • 1/2 teaspoon whole pepper, roasted
  • 1/4 teaspoon cumin, roasted
  • 1 teaspoon turmeric chopped
  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped galangal
  • 1,5 teaspoons salt
  • ketupat/ lontong,
  • fried shallots

Other ingredients:

  • 1 turmeric leaf
  • 2 cm crushed galangal
  • 5 kaffir lime leaves
  • 2 lemongrass, crushed
  • 1 asam kandis
  • 1 teaspoon salt

Bahan

Bumbu dihaluskan:

  • 9 buah cabai merah keriting
  • 7 buah bawang merah
  • 1 sdt ketumbar, sangrai
  • 1/2 sdt merica utuh, sangrai
  • 1/4 sdt jintan, sangrai
  • 1 sdt kunyit cincang
  • 1 sdt jahe cincang
  • 1 sdt lengkuas cincang
  • 1,5 sdt garam
  • ketupat/lontong,
  • bawang goreng

Bahan-bahan lainnya:

  • 1 Ibr daun kunyit
  • 2 cm lengkuas, memarkan
  • 5 Ibr daun jeruk purut
  • 2 btg serai, memarkan
  • 1 asam kandis
  • 1 sdt garam

 

Mehotd

  1. Boil the brisket, beef tongues and tripe with 1,5 liters of water until cooked. Add beef innards, spices, and all the remaining ingredients. Cut the meat into 1 x2 x3 cm. Set aside 600 ml of boiling water.
  2. Stick briskets, beef tongues, tripe and innards on skewers.
  3. Bake over the embers while smeared with cooking oil and flipped back and forth.
  4. For the sauce, dissolve the flour and FiberCreme with 100 ml boiling water. Add the rest of the boiling water (500 ml) together with the satay spices.
  5. Minimize the heat while stirring. Pour the flour mixture until the gravy thickens.
  6. Serve with Ketupat/ Lontong and Fried Shallots.

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