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Sate Padang (Padang Beef Satay)
A bold and spicy West Sumatran street food specialty, Sate Padang consists of tender beef and tendon simmered in a fragrant turmeric-spice broth, then served in a rich, thickly spiced sauce. Originating from Padang, this dish is a hallmark of Minangkabau cuisine notable for its aromatic complexity and vibrant yellow sauce.
Advanced
2h 55m
Prep: 25 min
Cook: 2h 30m
4 servings
Ingredients
- 300g beef tendons, cleaned and sliced
- 200g beef brisket, sliced
- 50g turmeric, ground
- 3 cloves garlic, minced
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Method
- 1Prepare the spice paste by blending dried chilies, fresh chilies, coriander seeds, cumin seeds, ginger, and galangal into a smooth mixture.
- 2Heat vegetable oil in a large pot over medium heat. Sauté the spice paste with minced garlic and sliced shallots until fragrant.
- 3Add the ground turmeric, bruised lemongrass stalks, bay leaves, and shredded kaffir lime leaves. Stir to combine and cook for 2-3 minutes.
- 4Pour in the beef broth, bring to a boil, and then add the beef tendons and brisket slices.
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