Sate Padang

Sate Padang adalah sebutan untuk tiga jenis varian sate di Sumatra Barat, yaitu Sate Padang, Sate Padang Panjang dan Sate Pariaman.

Sate Padang memakai bahan daging sapi dan lidah sapi dengan bumbu kuah kacang kental (mirip bubur) ditambah cabai yang banyak sehingga rasanya pedas.

Sate Padang Panjang dibedakan dengan kuah sate nya yang berwarna kuning sedangkan sate Pariaman kuahnya berwarna merah. Rasa kedua jenis sate ini juga berbeda. Sedangkan sate Padang mempunyai bermacam rasa perpaduan kedua jenis varian sate diatas.

Sate Mak Syukur di kota Padang Panjang sangat terkenal di Minangkabau sedangkan sate Ajo Laweh merupakan sate Pariaman yang terkenal.

Bahan:
1.000 g lidah sapi (saya pakai daging sapi)
air untuk merebus
1 sdt garam
4-5 sdm minyak goreng
2 lembar daun kunyit, robek-robek, ikat simpul
3 batang serai, memarkan
10 lembar daun jeruk
3 cm lengkuas, memarkan
1 sdm bumbu kari bubuk
1 potong asam kandis
50 g tepung beras
2 sdm tepung kanji
300 ml air
bawang goreng untuk taburan
tusuk sate

Bumbu Halus:
12 butir bawang merah
6 siung bawang putih
1 sdm cabai halus/giling (saya pakai 2-3 sdm, biar pedes)
4 cm kunyit
4 cm jahe
11/2 sdt merica
2 sdt garam

Cara Membuat:

1. Rebus lidah dalam air mendidih, selama ± 5 menit, angkat. Kupas kulit lidah, kerk hingga kulit terkelupas bersih. Cuci kemudian rebus dalam air, bubuhkan garam (± 60 menit). Setelah lidah empuk, tiriskan, pisahkan kaldunya sebanyak ± 600 ml. Potong-potong lidah ukuran 1×1x2 cm, sisihkan.
2. Panaskan minyak goreng dalam wajan. Tumis bumbu halus, masukkan daun kunyit, serai, daun jeruk, lengkuas, dan bumbu kari, aduk hingga baunya harum, angkat. masukkan 2/3 bagian tumisan ke dalam kaldu. jerang kembali di atas api, masukkan asam kandis.
3. Larutkan tepung beras dan tepung kanji dalam air hingga tercampur. Setelah kaldu mendidih, perlahan masukkan larutan tepung sambil diaduk terus hingga adonan licin. Masak hingga mendidih dan meletup-letup serta bau tepungnya hilang, angkat.
4. Campur potongan lidah bersama sisa bumbu tumis, aduk sebentar di atas api hingga rata, angkat. Tusukkan potongan lidah pada tusuk satai, masing-masing 3-4 potong.
5. Panggang satai di atas bara api hingga baunya harum ± 3 menit, balik-balikkan, angkat. Taruh satai, taburi bawang goreng.
6. Makan selagi panas dengen ketupat.

untuk 24 tusuk

Translate to English:
Sate Padang is the designation for three types of variants in the sate of West Sumatra, the Sate Padang, Sate Padang Panjang and Sate Pariaman.

Sate Padang material made of beef and beef tongue thick pea soup with herbs (similar to porridge) plus a lot of chili so spicy taste.

Sate Padang Panjang satay sauce distinguished by its yellow color while Pariaman satay sauce is red. The second sense is also different types of satay. While sate Padang has a wide mix of both types of variants taste sate above.

Sate Mak Gratitude in the town of Padang Panjang is well known in Minangkabau while satay skewers Pariaman Ajo Laweh is famous.

Material:
1000 g of cow tongue (I use beef)
Water for boiling
1 teaspoon salt
4-5 tablespoons cooking oil
2 pieces of turmeric leaf, shredded, tie the knot
3 stalks lemongrass, crushed
10 sheets of orange leaves
3 cm galangal, smashed
1 tablespoon curry powder
A piece of acid kandis
50 g rice flour
2 tbsp cornflour
300 ml water
fried onions for topping
skewer

Subtle Seasonings:
12 onions
6 cloves garlic
1 tablespoon chili soft / minced (I use 2-3 tablespoons, I'll sentence)
4 cm turmeric
4 cm ginger
11 / 2 tsp pepper
2 tsp salt

How to Make:

1. Boil tongue in boiling water, for ± 5 minutes, remove from heat. Peel the skin of the tongue, skin peeling Kerk until clean. Wash and then boiled in water, provide information on salt (± 60 minutes). After the tongue tender, drain, separate them as much as ± 600 ml broth. Cut tongue size 1 × 1x2 inches, set aside.
2. Heat the oil in a skillet. Stir-fry ground spices, turmeric leaf insert, lemongrass, lime leaves, galangal, and curry, stirring until it smells fragrant, remove from heat. enter 2 / 3 part stir into the broth. put the back on the fire, enter kandis acid.
3. Dissolve rice flour and starch in water until blended. After the broth is boiling, slowly enter the starch solution while stirring continues until dough is smooth. Cook until boiling and exploding-letup and the smell of the flour is missing, remove from heat.
4. Mix together the remaining pieces of the tongue stir-fry seasoning, stir briefly over low heat until the flat, lift. Stick tongue on skewers satai pieces, each 3-4 pieces.
5. Satai roast on the fire until it smells fragrant ± 3 minutes, turn over, lift. Put satai, sprinkle with fried onions.
6. Eat while hot dengen diamond.

to 24 toothpicks