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Ingredients
- Serves 2-4 people
150 g Big Red Chilies, seeds removed
10 g Turmeric, peeled
15 g Ginger, peeled
20 g Garlic
30 g Shallots, thinly sliced
20 g Shallots
15 g Coriander
10 g White Pepper Powder
10 g Shrimp Paste
10 g Curry Powder
20 g leek, 1cm lengths
15 g Celery Leaves, 1cm lengths
2 Lime Leaves
3 Bay Leaves
2 Lemongrass, smashed and tied in knots
1 Turmeric Leaf (optional)
500 ml Water
25 g Rice Flour, dissolved in 3 tablespoons of water
20 g Beef Powder
20 g Sugar
5 g Salt
5 g MSG
30 g Fried Shallots
500 g Beef Tongue
30 g Fried Shallots
4 pcs Lontong
Skewers
Sate Padang
Sop Kimlo is a savory Indonesian soup infused with classic flavors from Chinese cuisine. Filled with a variety of ingredients including chicken, meatballs, carrots, eggs, mushrooms and vermicelli, each mouthful is bound to delight the senses. Enjoy a bowl for a warm, hearty meal!
- Medium
- 120 min
- 30 min
- 15 min
- 2 steps
- 29 Ingredients
- Medium
- 2 steps
- 29 Ingredients
- 120 min
- 30 min
- 15 min
Instructions
-
Make sauce
- In a blender, add large red chilies, turmeric, ginger, garlic, whole shallots, coriander and shrimp paste. Blend well.
- In a frying pan, with some oil over medium heat, sauté sliced shallots until they turn golden brown. Add the blended spice paste and sauté until they are cooked and fragrant with oils separated.
- Remove excess oil and add leek, celery leaves, lime leaves, bay leaves, lemongrass and turmeric leaves. Stir well.
- In a bowl, add salt, beef powder, sugar, white pepper, curry powder and MSG. Stir well.
- Put aside 3 – 4 tbsp of the seasoning for the meat and add the rest into the spice paste. Stir well.
- Add water and fried onions and stir constantly. Bring it to a boil and add rice flour slurry.
- Once thickened, remove and set aside.
-
Grill meat
- Pressure cook the beef tongue for about 40 minutes and cut them into 1 – 2cm lengths.
- Add the meat into the reserved marinade and let it sit for about 30 minutes.
- Thread about 4 – 5 pieces of meat into each skewer.
- Grill the Sate skewers until they are slightly browned on each side.
Plate and Serve!
Serve the Sate Padang with some lontong, fried onions and the sauce
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Ingredients
- Serves 2-4 people
-
150 g Big Red Chilies, seeds removed
10 g Turmeric, peeled
15 g Ginger, peeled
20 g Garlic
30 g Shallots, thinly sliced
20 g Shallots
15 g Coriander
10 g White Pepper Powder
10 g Shrimp Paste
10 g Curry Powder
20 g leek, 1cm lengths
15 g Celery Leaves, 1cm lengths
2 Lime Leaves
3 Bay Leaves
2 Lemongrass, smashed and tied in knots
1 Turmeric Leaf (optional)
500 ml Water
25 g Rice Flour, dissolved in 3 tablespoons of water
20 g Beef Powder
20 g Sugar
5 g Salt
5 g MSG
30 g Fried Shallots
500 g Beef Tongue
30 g Fried Shallots
4 pcs Lontong
Skewers
Nutrition
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