Padang Sate, originating from the bustling culinary scene of Padang in West Sumatra, Indonesia, is a dish that tantalizes the taste buds with its rich flavors and aromatic spices. This traditional Indonesian delicacy consists of skewered and grilled meat, served with a distinctive spicy peanut sauce and complemented by fragrant rice cakes. Here’s how to recreate this flavorful dish in your own kitchen, along with tips, variations, and nutritional insights.
Ingredients:
For the Sate:
- 500 grams of beef, chicken, or lamb, thinly sliced
- Bamboo skewers, soaked in water for at least 30 minutes
- 2 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 tablespoon of vegetable oil
- Salt to taste
For the Peanut Sauce:
- 200 grams of roasted peanuts, finely ground
- 2 cloves of garlic
- 2 shallots
- 2 red chili peppers, seeded and chopped
- 1 teaspoon of tamarind paste
- 1 tablespoon of palm sugar or brown sugar
- 250 ml of coconut milk
- Salt to taste
For Serving:
- Lontong (compressed rice cakes), sliced
- Sliced cucumber and shallots (optional)
- Kecap manis (sweet soy sauce) for drizzling
Instructions:
Marinate the Meat: In a bowl, combine the thinly sliced meat with minced garlic, grated ginger, ground coriander, ground cumin, turmeric powder, vegetable oil, and salt. Mix well to coat the meat evenly. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Prepare the Peanut Sauce: In a blender or food processor, combine the roasted peanuts, garlic, shallots, red chili peppers, tamarind paste, palm sugar, and coconut milk. Blend until smooth. Transfer the mixture to a saucepan and simmer over low heat for about 10 minutes, stirring occasionally, until the sauce thickens. Season with salt to taste.
Skewer and Grill the Meat: Thread the marinated meat onto the soaked bamboo skewers. Preheat a grill or grill pan over medium-high heat. Grill the skewers for 2-3 minutes on each side, or until cooked through and slightly charred.
Serve: Arrange the grilled sate on a platter and serve with sliced lontong. Drizzle the peanut sauce over the sate, and garnish with sliced cucumber and shallots if desired. Serve with kecap manis on the side for dipping.
Tips:
- For tender sate, choose cuts of meat with some fat marbling, such as beef sirloin or chicken thigh.
- If using wooden skewers, soak them in water for at least 30 minutes before skewering to prevent them from burning during grilling.
- Adjust the spiciness of the peanut sauce by adding more or fewer chili peppers according to your taste preference.
- To save time, you can use store-bought peanut sauce instead of making it from scratch.
Variations:
- Try using different meats such as shrimp, fish, or tofu for a vegetarian option.
- Experiment with adding other spices to the marinade or peanut sauce, such as lemongrass, galangal, or shrimp paste, to enhance the flavor profile.
- Serve the sate with a side of Indonesian-style pickles (acar) for added crunch and tanginess.
Nutritional Information:
Note: Nutritional values may vary depending on the type and amount of meat used.
- Calories per serving (approx.): 300-400 kcal
- Protein: 20-25 grams
- Fat: 20-25 grams
- Carbohydrates: 15-20 grams
- Fiber: 2-3 grams
Conclusion:
Indulge in the tantalizing flavors of Indonesia with this authentic Padang Sate recipe. Whether you’re hosting a backyard barbecue or simply craving a taste of Indonesian cuisine, this dish is sure to impress with its bold spices and irresistible peanut sauce. Customize it to your liking with different meats and spice levels, and enjoy a culinary journey to the vibrant streets of Padang in West Sumatra.
