Padang is a city which is the capital of West Sumatra, Indonesia; Sate Padang is a type of Satay that uses a curry based sauce. This curry sauce incorporates rendang spices, the turmeric leaves and other spices. Saté Pandang can be made with oxtongue and/or beef, served with that curry sauce, which is thick and can be very hot because of the peanuts and amount of chilies. Sate Padang is similar to Sate Pariaman and Sate Padang Panjang. As Sate Pariaman is usually served with a red sauce, Sate Padang is typically served with a yellow colored one. Note: If you are using beef instead of oxtongue, you don't need to initially boil the meat in water first. Just cut the the beef in cubes, put in water and spices then boil.
Ingredients for the sauce:
* 2 lbs oxtongue (could also be beef innards, beef cubes or a combination of the two)
* 10 kaffir lime leaves
* 2 stalks lemongrass, peel off the green leaves, leaving only the white part, cut it up in a few places,
* 1 turmeric leaf, knotted (optional)
* 2 kokam, (can be found at Asian/Indonesian markets)
* bamboo or wooden skewers
* cooking oil
* 1 teaspoon corn starch
* 3/4 cup rice flour, dissolved in a just enough water
To grind with a coffee grinder or spice grinder:
* 7 shallots
* 3 garlic cloves
* red thai chili peppers, as desired
* 1 inch fresh galangal
* 1 inch fresh ginger
* 2 cardamom pods
* 1 teaspoon coriander seeds
* 1/2 cumin powder
* 2 teaspoons curry powder
* pepper and salt, to your taste
* more Thai red chili peppers for the Pandang sauce
Serve this saté with:
rice cake (ketupat)
fried shallots (bawang goreng)
1) Pour water in a pot and bring to a boil. Add the oxtongue in the water, boil it for about 15 minutes.
2) Take out the ox tongue from the pot and save 3 cups of the broth, discard the rest. Remove the skin from the tongue by scraping it with a knife. Rinse the tongue under running water. Cut the meat into cubes.
3. In the same pot, pour back the 3 cups broth, the cubes of oxtongue, the ground spices, turmeric leaves, kaffir lime leaves, lemongrass, kokam and salt. Bring to a boil, then reduce the heat setting and simmer up until the cubes of tongue are cooked completely, reserve the broth, now turned into a sauce for the final step.
4. Put 4-5 pieces of tongue or meat on each skewer. Brush the skewers with a some cooking oil and grill for a few minutes until all sides are roasted (do not overcook on the grill as the ox tongue is already cooked).
Making the Padang sauce:
5) Simmer the broth the oxtongue cooked in; to reduce it about by half,
6) Slowly pour the rice flour mixture in the broth while stirring; also mix in the corn starch
7) Keep stirring until the sauce thickens; add the chopped thai red chilies
Time to serve:
Place Sate Padang and rice cake on the plate. Pour the Pdang Sauce over and garnish with fried shallots. Serve your Saté Pandang plate while still hot...