Sate Padang (Padang Beef Satay with Yellow Curry Sauce)

🧂 Ingredients

• 600 g Beef (e.g., chuck, sirloin, or a mix of beef and offal like tongue or tripe)
• 1.5 L Water
• 2 stalks Lemongrass
• 3 cm piece Galangal
• 4 cm piece Turmeric
• 3 cm piece Ginger
• 8 cloves Shallots
• 4 cloves Garlic
• 10-15 pieces Red chilies (adjust to spice preference)
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 tsp White peppercorns
• to taste Salt
• 50 g Rice flour
• 100 ml Coconut milk (optional, for richness)
• 3 leaves Lime leaves
• 2 leaves Bay leaves
• 1 sprig Curry leaves
• approx. 20 Bamboo skewers
• for serving Lontong or Ketupat (compressed rice cakes)
• for garnish Fried shallots

👨‍🍳 Instructions

1. 1

   Prepare the spice paste: In a blender or food processor, combine the sliced turmeric, galangal, ginger, shallots, garlic, and chilies. Add coriander seeds, cumin seeds, and white peppercorns. Blend until a smooth paste forms. Add a tablespoon or two of water if needed to facilitate blending.

   ⏱️ 15 minutes
2. 2

   Simmer the beef: Place the cubed beef (or offal) in a large pot. Add the bruised lemongrass stalks, sliced galangal, and the prepared spice paste. Pour in 1.5 liters of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for about 1.5 to 2 hours, or until the beef is very tender. Skim off any scum that rises to the surface during the initial boiling.

   ⏱️ 2 hours
3. 3

   Strain the broth and prepare the meat: Once the beef is tender, carefully remove the meat from the pot using a slotted spoon and set aside. Strain the cooking liquid through a fine-mesh sieve into a clean pot or bowl, discarding the solids (lemongrass, etc.). You should have about 1 to 1.2 liters of flavorful broth. Taste the broth and season with salt. If using coconut milk, stir it in now.

   ⏱️ 15 minutes
4. 4

   Skewer the beef: Thread the tender beef cubes onto the soaked bamboo skewers, about 4-5 pieces per skewer. Discard any tough bits of meat or gristle. You can also reserve some of the smaller, more tender pieces to add to the sauce later for texture.

   ⏱️ 20 minutes
5. 5

   Make the yellow curry sauce: In a separate pot, combine the reserved beef broth with the lime leaves, bay leaves, and curry leaves. Bring to a simmer over medium heat. In a small bowl, whisk the rice flour with about 100ml of the warm broth (or water) until smooth, ensuring there are no lumps. Gradually whisk this slurry into the simmering broth. Stir continuously until the sauce thickens to a gravy-like consistency, about 5-10 minutes. If you reserved any small pieces of beef, you can add them now.

   ⏱️ 20 minutes
6. 6

   Grill the satay: Preheat your grill or broiler to medium-high heat. Grill the skewered beef for 3-5 minutes per side, or until lightly charred and heated through. Alternatively, you can pan-fry the skewers in a lightly oiled pan.

   ⏱️ 10 minutes
7. 7

   Serve: Arrange the grilled satay skewers on a serving platter. Ladle the thick yellow curry sauce generously over the satay. Garnish with fried shallots. Serve immediately with lontong or ketupat (compressed rice cakes) on the side.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The yellow curry sauce is the defining characteristic of Sate Padang, setting it apart from other satay dishes.
• ✓Using a mix of beef cuts and offal (like tongue or tripe) can add depth of flavor and texture, but ensure they are all cooked until very tender.
• ✓The quality of the spice paste is crucial. Fresh ingredients will yield the best flavor.
• ✓Adjust the number of chilies to control the heat level. For a milder version, remove seeds and membranes.
• ✓Ensure the rice flour slurry is smooth before adding it to the broth to avoid lumps in the sauce.

🔄 Variations

• Sate Padang Pariaman: Often uses a slightly different spice blend and may be spicier.
• Sate Padang Panjang: Known for its richer, thicker sauce.
• Add other types of offal like heart or liver, ensuring they are cooked until tender.

🥗 Nutrition

Per serving