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
Recipe Courtesy of
Asian Food Network

Sate Padang

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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

  1. 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.
    Make sauce


  2. 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.
    Grill meat


Plate and Serve!

Serve the Sate Padang with some lontong, fried onions and the sauce

Plate and Serve!
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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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