Sate Padang

Skewers of boiled then grilled beef and offal, under a thick, spiced sauce thickened with rice flour.

What makes it sate padang

Meat simmered before it's grilled.
A thick, glossy sauce, not peanut.
Served with ketupat.

Where it comes from

Unlike peanut satay elsewhere in Indonesia, sate Padang is about the sauce: beef stock and spice paste thickened with rice flour until it coats. There are regional rivals — Pariaman's is red, Padang Panjang's yellow.

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Start your own sate padang

No one here has made sate padang yet. Start it as v1, and every version after is an experiment the next cook can learn from.

Near it

MinangkabauRendangBeef simmered in coconut milk and spice paste for hours, until the liquid is gone and the meat fries in what's left.2 versions here