Sate Tongue Padang And Sate Padang Is Meat Or Tongue

Sate Padang Is Meat or Tongue?

Kompas.com - Originally, Sate Padang was made using beef and served with a thick sauce rich in spices. however, there is a creation of sate padang, namely by using beef tongue as the main ingredient. Previously, beef tongue was boiled with bay leaves until tender.

What is Sate Padang Made of?

Sate Padang which uses beef, tongue or offal with thick peanut sauce seasoning plus lots of chili, makes the taste spicy, and even more delicious with the combination of Royco, the basic yellow chicken seasoning.

What's Sate Padang Like?

Sate Padang uses beef, tongue, or offal (heart, intestines, and tetelan) with thick peanut sauce (like porridge) plus lots of chili so it tastes spicy.

Ingredients

kg beef tongue, boiled briefly, skin on
3 bay leaves
1 lemongrass stalk, bruised
A piece of Galangal, bruised
4 lime leaves, torn to pieces
1 sheet of turmeric leaf, tie a knot
5 cloves
1 tsp curry powder
Enough meat broth
Salt to taste
Sugar to taste
5 tbsp rice flour dissolved in water

Ground spices

5 red onions
4 cloves garlic
tsp cumin
tbsp coriander
2cm turmeric
2 pieces of curly red chili or according to taste

How to cook

1. Cut the beef tongue that has been skinned, set aside. Boil again with galangal, lemongrass and cloves greetings until half tender then cut into pieces. Approximately 30 minutes.
2. Saute ground spices with lime leaves, turmeric leaves, curry spices, galangal lemongrass, cloves until fragrant.
3. Enter the beef tongue that has been cut, add beef broth if there is no ordinary water. do not use boiled water tongue.
4. Stir the tongue and spices, wait a minute until it turns brown.
5. Add water, salt, sugar, cook until the spices are absorbed and the tongue becomes tender.
6. Lift, prick with a skewer. Burn for a while. Can be burned in the pan or happy call.
7. The rest of the cooking water was added with a solution of rice flour, stir well, don't let it crumble. Cook until bubbling. Lift. Adjust the thickness according to taste.
8. Serve the satay with ketupat, pour the seasoning, sprinkle with fried shallots. Serve with more delicious skin crackers