Sate Padang
Skewered beef from West Sumatra served in a thick, golden turmeric-spiced gravy that sets this satay apart from its peanut-sauced cousins.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Place the beef cubes in a pot with the blended spice paste, bruised lemongrass, kaffir lime leaves, ground coriander, 1/2 teaspoon ground cumin, 2 teaspoons salt, and 4 cups of water, then bring to a boil and simmer covered for 40 minutes until the beef is tender.
- 2
Remove the beef with a slotted spoon and thread the cubes onto soaked bamboo skewers, 4 to 5 pieces per skewer, reserving the cooking broth.
- 3
Bring the reserved broth back to a simmer, then slowly whisk in the rice flour slurry and cook for 5 to 7 minutes, stirring constantly, until the gravy thickens to a smooth, pourable, golden sauce.
- 4
Grill the skewers over medium-high heat for 2 to 3 minutes per side until lightly charred and smoky, then arrange them on a plate, ladle the hot turmeric gravy over the top, and finish with fried shallots and a side of compressed rice cakes.
Plan it in Listahan
Add Sate Padang to your week, check it against your household's allergens, and build the shopping list automatically.