Sate Padang Pariaman Recipe (Pariaman-Style Curried Beef Saté) » Indonesia Eats

HomeIndonesian FoodSate Padang Pariaman Recipe (Pariaman-Style Curried Beef Saté)May 25, 2010553ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINE

This Sate Padang actually has 3 versions. Again, based on the cities/towns’ name in West Sumatra. With curry based sauce and similarity to the famous of Minang-style rendang spices, this sate (satay) is quite unique compare to other satés in Indonesia.

Those 3 variants of Sate Padang are Sate Pariaman, Sate Padang Panjang and Sate Padang. The only different between those 3 are the sauces.

All is made from oxtongue and beef. With a thicker sauce or gravy and hotter taste due to the addition of peanuts and more chilies, Sate Padang represents a combination of Sate Pariaman and Sate Padang Panjang. On the other hand, Sate Pariaman has red curry gravy meanwhile Sate Padang Panjang has yellow curry gravy.

It’s very common for Western Sumatran (Minang or Padang) dishes that use asam kandis, turmeric leaves and chilies.

Sate Padang Pariaman
– Pariaman-Style Curried Beef Saté –

Ingredients:
1-kg (2.2 lbs) oxtongue or beef or mixed between two of them
1425-mL (6 cups) water for boiling ox tongue
bamboo skewers
cooking oil
½ – ¾ cup rice flour, dissolved in a small amount of water

Spices to grind:
15 small shallots
6 cloves garlic
40 grams (1.4 oz) red cayenne peppers (I substitute for dried chilies as many as you can handle the heat)
4-cm (1 3/5-inches) long galangal
4-cm (1 3/5-inches) long ginger
1 tsp ground coriander
½ teaspoon turmeric powder (about 4-cm or 1 3/5-inches long turmeric root)
1 tablespoons Padang meat curry powder (it can be substituted for a different curry powder such as madras curry powder)
½ teaspoon white peppercorn
kosher salt as desired

Condiments:
rice cake (ketupat)
fried shallots (bawang goreng)

Directions:
1. In a pot, add water and bring to a boil. Add oxtongue, cook for about next 15 minutes.

2. Remove ox tongue from the pot and save 700 mL (3 cups) of the liquid. Scrape the ox tongue with a knife. Rinse well under running water. Cut into cubes (1x2x1 cm3).

3. In the same pot, combine 750 mL liquid, ox tongue cubes, ground spices, turmeric leaves, kaffir lime leaves, lemongrass, asam kandis and salt. Bring into a boil then reduce the heat, simmer until the tongue completely cooked.

4. Thread 4-5 pieces of tongue into each skewer. Brush with a small amount of cooking oil and grill couple of minutes until both sides are brown (do not grill too long as ox tongue is already cooked).

Gravy:
1. Simmer the broth.
2. Gradually pour into rice flour mixture while stirring.
3. Keep stirring until the gravy thickens.

Serving Suggestion:
Place Sate Padang and rice cake on the plate. Pour the gravy over and garnish with fried shallots. Serve while it’s still hot. Don’t forget to enjoy your Saté Padang with karupuak jangek (kerupuk kulit – cow skin crackers) and keripik sanjai (keripik singkong balado – Balado Cassava chips)
SELAMAT MAKAN🇮🇩!!! EET SMAKELIJK 🇳🇱!!!

FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleJus Alpukat Recipe (Indonesian Avocado Blended/Shake)Next articleFried Stuffed Tofu Recipe (Tahu Isi)Indonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.

  1. pigpigscorner May 26, 2010 At 2:53 AMI love satay! The combo of spiced meat with the peanuty sauce is perfect! I’ve never tried one with oxtongue though, interesting!Reply
  2. Indonesia-Eats May 26, 2010 At 6:36 AMI don’t use any peanut in this case. This is the curry base one.Reply
  3. Lia Chen May 26, 2010 At 7:38 AMAlways order this when we go to Padangese Restaurant. Should eat it while still hot with ‘lontong’ yum … (^.^)Reply
  4. tigerfish May 27, 2010 At 12:25 AMI enjoy satay too but don’t know which is that version(out of the three versions you mentioned) that is common in S’pore.Reply
  5. zollipop.com May 27, 2010 At 3:21 PMWhat’s your source for indonesian ingredients in Winnipeg?Reply
  6. Indonesia-Eats May 27, 2010 At 8:16 PMLia: lucky you! I have to work harder to make this yummy sate.Tigerfish:I think Singaporean satay is based on peanut and sweet soy sauce. It’s kind of Javanese sate.Zollipop: I have my page draft of grocers for Indonesian food in Winnipeg. It will be posted by next week.Reply
  7. Kevin May 29, 2010 At 5:25 PMThat sate looks and sounds so good!Reply
  8. noobcook May 30, 2010 At 8:08 PMomg love sate … this looks quite different from the ones we have here. Can I self invite to your home to eat it, hahaReply
  9. Indonesia-Eats June 1, 2010 At 3:27 PMKevin, if you love rendang, I bet you will love this as well.Noobcook, the Singaporean sate may be the peanut base one.Reply
  10. dining sets June 2, 2010 At 12:40 AMI missed satay! The combination of the flavors and the spices are so delicious!Reply
  11. Anonymous July 11, 2010 At 11:30 PMIs this sate with kuah kunning (yellow gravy)?AudreyReply
  12. Indonesia-Eats July 12, 2010 At 2:14 AMThere are two kinds of sate Padang, one with yellow gravy another one with red colour. In this recipe, I made the red one.Reply
  13. Anonymous July 12, 2010 At 6:30 AMIs this sate with kuah kunning (yellow gravy)?AudreyReply
  14. Indonesia-Eats July 12, 2010 At 9:14 AMThere are two kinds of sate Padang, one with yellow gravy another one with red colour. In this recipe, I made the red one.Reply
  15. regina March 10, 2011 At 3:20 AMpep, aku beli topside buat bikin sate padang. ngerebusnya berapa lama ya? aku rada2 memble nih kalau masak daging sapi. btw, facebookmu udah didelete ya? tadi mo tanya lewat sana, namamu gak ada di list.tq ya…Reply
  16. vsint June 17, 2011 At 10:40 PMReply
  17. Noveny April 8, 2012 At 5:55 AMHi, if I don’t consume beef, do you have any idea how to make the sauce without using beef? Thank you.Reply
  18. Sate Komoh Recipe (Indonesian Spiced Beef Saté – East Java Style) | Indonesia Eats July 3, 2012 At 7:57 PM[…] from region to region. Also, Saté doesn’t have to be added with peanut sauce. Sate Komoh, Sate Padang (Padang Curried Beef Saté), Sate Kerang (Clam Saté), Sate Plappa, Madura Prawn Sate, Sate Pentul (Minced Beed Saté), Sate […]Reply
  19. Kampoeng Tempo Doeloe Event, Jakarta | Indonesia Eats July 4, 2012 At 8:58 PM[…] wandering around, we decided to give a try for Sate Padang, Sate Ponorogo, Es Blewah, and Es Cincau […]Reply
  20. WW Series: Wednesday’s Street Food (3) July 17, 2013 At 2:07 PM[…] If you want to know how to make it Indonesiaeats.com has the recipe for you. Please click HERE. […]Reply

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