Satay Padang

Written by on June 13, 2012 in Sumatra Culinary with 0 Comments

Satay Padang


Satay Padang, Who does not know satay? It is a popular meal that many people like. Either luxurious hotels or stalls provide this meal, either eaten from directly from the grill or as a dish served with rice or lontong. When hearing “satay”, what crossing on our mind is a meal processed from beef which is cut, seasoned, skewered, and roasted at charcoal. The roasted aroma is the special characteristic of satay. It is not amazing when our appetites appear while smelling satay’s aroma. On a desk at a party, satay is often finished earlier than other meals. Even, some regions in Indonesia have satay as special food. One of them is Padang.

Sate Padang

Padang Satay is a meal consumes beef and plant along with thick spicy peanuts soup (like a soup) added by much chilies so the flavor is hot, special from Padang. There are 3 variations of satay in Sumatra Barat, they are Padang Satay, Padang Panjang Satay, and Pariaman Satay. All of them have their own special characteristics. Padang Panjang Satay is differed by the yellow soup and Pariaman Satay is red soup. The flavor of both these satays is different. But Padang Satay is combination of both satays. The making process is unique. Padang Satay is usually roasted using charcoal made of coconut shell when ordered. Certainly, it needs high patience. But if you are not patient to taste it, just try this recipe.


  • 1 kg beef innards (livers, lungs, kidneys)
  • Salt

Satay spices:

  • ½ part of galangale
  • ½ part of turmeric
  • ½ part of ginger

Soup spices:

  • 750 cc beef stock
  • 1 tbsp coriander
  • ¼ tsp jintan (caraway seed/cumin)
  • ½ tsp full pepper
  • 3 cloves garlic
  • 5 red peppers
  • 2 citrus leaves
  • 1 stalk of serai (lemongrass/citronella), crushed
  • 1 tbsp fried peanuts, grinded
  • 2 tbsp scraped coconut, fried without oil, grinded
  • 1 tsp salt
  • ½ tsp sugar
  • 25 g pulverize rice, dissolved into some water


  1. Clean beef innards, boil till it is well-done by adding salt. Removed and drained. Cut thinly into small cube sized pieces. Skewer for 4-5 pieces.
  2. Satay spice: Grind galangale, turmeric, ginger and 1 tbsp of water.
  3. Satay Soup: Boil stock. Grind coriander, jintan, pepper, garlic, red peppers. Put it into stock boiling. Add citrus leaves, turmeric, and serai. Then add grinded peanuts, scraped coconut, salt, and sugar, mix them.
  4. Thick soup by adding dissolved pulverizes rice. Stir and take out.
  5. Serving: Smear beef satay with satay spice before served, and then roasted for minutes at charcoal. Put on a plate and pour the soup. Adding ketupat is preferred.



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