Sate padang pariaman (pariamanese satay) is one of many variations of padangnese satay. it has more chili peppers in the spices blend that gives the sauce appetizing red color and absolutely hotter taste. let’s cook it at home with our recipe.
Sate Padang Pariaman (Pariamanese Satay)
Ingredients
250 grams beef intestine,boiled, cut into 3 cm chunks
300 grams beef brisket
1,250 ml water
2 turmeric leaves
1 lemongrass (white parts only),crushed
1 asam kandis
40 grams rice flourdissolved in 50 ml water
25 grams peanut,toasted, coarsely chopped
2 tablespoons crispy shallotfor topping
10 skewers
ground spices blend:
6 cloves shallot
6 large red chili peppers
5 red bird’s eye chili peppers
½ teaspoons coriander seeds
1 teaspoon white peppercorn
1 teaspoon cumin
3 cm turmeric,toasted
2 cardamoms
1 cm galangal
1 teaspoon sugar
2½ teaspoons salt
sides:
2 ketupat (rice cakes in coconut leaves)
Cooking Steps
- Boil beef brisket in water until well done and tender. Remove it from liquid. Cut it into 2x2 cm cubes. Reduce the broth into 1,000 ml.
- Boil beef brisket with beef intestine, ground spices blend, turmeric leaves, lemongrasses, and asam kandis in the 1,000 ml broth. Cook it until the broth is reduced into 500 ml over low heat. Remove beef brisket and beef intestine from liquid.
- Skewer beef brisket along with the intestines. Grill it until browned, well done, and fragrant.
- Bring the broth to boil. Thicken it with rice flour mixture. Cook it until heavily bubbling. Add in chopped peanut. Stir it well. Remove it from heat.
- Put satay on a plate. Drench it with sauce. Serve satay with its sides.
- Sate Padang Pariaman (Pariamanese Satay) is ready to serve. (yields 10 skewers)
Dina
Dina
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