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Sate Padang

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Title: Sate Padang  
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Subject: Satay, Turmeric, Indonesian cuisine, Plecing ayam, Lupis (food)
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Sate Padang

Sate Padang
Sate Padang
Course Main course
Place of origin Indonesia
Region or state Padang, West Sumatra
Creator Minangkabau cuisine
Serving temperature Hot
Main ingredients Beef meat and offals satay in thick yellow sauce
Cookbook:Sate Padang 
Sate Padang sold in a traditional cart at Puruih Beach, Padang.

Sate Padang is a speciality satay from Padang, West Sumatra, Indonesia, made from beef cut into small dices with spicy sauce on top of it. Its main characteristic is a yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. In Medan, a lot of Sate Padang use not only beef but also chicken and lamb.

There are three types of sate padang, which are Sate Padang, Sate Padang Panjang, Sate Pariaman.[1] The three types are differentiated by the colour of their sauce. Sate Padang Panjang usually has yellow-coloured sauce while Sate Pariaman has red-coloured sauce. Bearing the sauces are different, the taste of both Sate are different. While sate Padang has a variety of flavor blend from the two types of sate above.

Fresh meat are boiled twice in a big drum filled with water to make the meat soft and juicy. Then, the meat is sliced into parts and spices are sprinkled on the meat. The boiled water will be used as a soup broth to make the sauce. Then the broth, mixed with 19 kinds of spices which have been smoothed and stirred with various kinds of chili. All seasoning are then put together and cooked for 15 minutes. Grill the sate when ready to eat, using charcoal from coconut shell.

Sources and references

  1. ^ "Three Types of Sate". Retrieved 2010-07-06. 
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