Sate Padang Panjang (Padang Panjangnese Satay)
Ingredients
250 grams ox tongue,boiled, cut into 2 x 2 cm cube
100 grams beef liver,boiled, cut into 2 x 2 cm cube
350 grams beef brisket
1,200 ml water
2 turmeric leaves
1 lemongrass (white part only),crushed
1 asam kandis
40 grams rice flourdissolved in 50 ml water
2 tablespoons crispy shallotfor topping
20 bamboo skewers
ground spice blend:
8 cloves shallot
1 curly red chili pepper
½ teaspoon coriander seeds
1 teaspoon white peppercorn
½ teaspoon cumin
2 cardamoms
5 cm turmeric,toasted
1 cm galangal
2 teaspoons salt
Cooking Steps
- Boil beef brisket until well-cooked and tender. Remove it from liquid. Cut it into 2 x 2 cm cubes. Reduce the broth into 750 ml.
- Bring the broth to boil. Boil the cubed beef brisket, ox tongue, and beef liver along with ground spices blend, turmeric leaves, lemongrasses, and asam kandis. Continue cook it over low heat until the liquid is reduced into 500 ml. Remove the beef brisket, ox tongue, and beef liver.
- Skewer beef brisket, ox tongue, and beef liver. Grill it until well-cooked and fragrant.
- Bring the broth to boil. Thicken it with rice flour mixture. Cook it until heavily bubbling.
- Put satay on the plate. Drench it with sauce and sprinkle it with crispy shallot.
- Sate Padang Panjang (Padang Panjangnese Satay) is ready to serve (yields 20 skewers)