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Thursday, February 23, 2012

Sate Padang (Padangnese Spicy Satay)



In Indonesian & English

Bahan
-  500 gr Daging & atau Lidah sapi         Haluskan:
-  5 Dn jeruk, 25 gr Tp.beras, 2 st Gula  -  5 Bawang pth, 2 cm Kunyit, 1 cm Asam
-  1 Sereh-geprek, Bawang goreng         -  6 Bawang mrh, 2 cm Jahe, 1 st Lada
-  2 cm Lengkuas-geprek, 750 ml Air      -  10 Cabai keriting**, 2 Cabai mrh
-  1 sm Tp.tapioka+1 st Maizena*          -  ¾ st Bumbu kari bbk, 1½ st Garam
-  3 Kemiri-giling, 1 Daun kunyit (opsion)  -  1 sm Ketumbar, 1 st Jintan, 2 Kapulaga
Cara membuat
-   Kalau menggunakan lidah: rebus lidah di air mendidih 15 mnt kmd kerik & cuci. Ptg2 daging/lidah berukuran 1x2x1 cm, sisihkan.
-   Tumis bumbu halus. Angkat ½ bag. bumbu utk membuat saus. Masukan daging/lidah, lengkuas, daun jeruk, daun kunyit, sereh, gula & air. Aduk rata & rebus sampai daging empuk. Angkat & tiriskan daging. Simpan 500 ml kaldu rebusan. Tusukkan 4 iris daging/lidah di tusukan sate kemudian dibakar sampai kecoklatan di kedua sisinya.
-   Saus: Campur sisa bumbu hls dng kemiri & kaldu sisa merebus daging, didihkan, kentalkan dng tepung beras & tapioka. Siram saus di atas sate. Taburi bawang goreng. Hidangkan dng ketupat/lontong (klik pada link untuk melihat resep Lontong).
* Dpt digantikan dng 1 sm Tepung sagu. ** Dapat dikurangi bila tidak suka terlalu pedas.
Ingredients
-  500 gr Beef & or Ox Tongue               Grind into a paste:
-  5 Kaffir Lime leaves, 750 ml Water        -  2 cm Ginger, 2 Red Chilies, 6 Shallots
-  1 Lemongrass-bruised, Fried Shallots       -  1 tsp Pepper, 1½ tsp Salt, 1 tsp Cumin
-  2 cm Galangal-crushed, 2 tsp Sugar        -  ¾ tsp Curry powder, 2 cm Turmeric
-  1 tbsp Tapioca Flour+1 tsp Cornstarch*    -  10 Cayenne peppers**, 1 cm Tamarind
-  3 Candlenuts-grind, 25 gr Rice flour       -  1 tbsp Coriander, 5 cloves Garlic
-  1 stalks Turmeric leaf-knotted (option)     -  2 Cardamoms
Directions
-   If you`re using Ox tongue: cook the tongue in boiled water for 15 min; then culprit & wash them. Cut the beef & tongue into 1x2x1 cm chunks; set aside.
-   Sauté the spices paste with frying oil. Take out ½ part of it for making the sauce. Put in the meat, galangal, lemongrass, lime leaves, turmeric leaf, sugar & water. Simmer until the meat tender. Lift the meat & drain. Save 500 ml of the broth. Thread 4 pieces of the meat into each skewer. Grilled the satay until lightly brown on both side.
-   Sauce: Mix the rest of sautéed spices with the broth & candlenuts. Bring to a simmer; thicken the sauce with tapioca flour & cornstarch. Pour the sauce over satay, sprinkle with fried shallots. Serve the satay with rice cake (click on the link to see Rolled & Compressed Rice Cake recipe).
* Can be substitute with 1 tbsp Sago Flour. ** Can be reduced when u don`t want them to be really spicy.



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