SUMMARY :

Sate Padang has a lot of variations of it. Although the manner of presentation is similar but apparently of Sate Padang long, Sate Padang Pariaman and Sate Padang city has the difference respectively.

INGREDIENTS :

• 250 grams of cow intestine, boiled, cut into 3 cm
• 300 grams of beef brisket
• 1,250 ml of water
• 2 bay leaves turmeric
• 1 stalk lemongrass, take the white, crushed
• 1 sour fruit kandis
• 40 grams of rice flour and 50 ml of water, dissolve to thickener
• 25 grams of peanuts peeled, roasted, coarsely chopped
• 2 tablespoons fried onions for topping
• 10 fruit skewers

DIRECTION :

1. Boiled beef brisket with water until cooked and tender. Lift. Cut into 2 × 2 cm.
2. Measure the broth 1,000 ml.
3. Boil the meat along the intestine, spices, turmeric leaf, lemongrass, and kandis acid. Cook until the broth to 500 ml with a small flame.
4. Prick-prick meat, and intestines alternately on skewers. Fuel until fragrant.
5. Boil again the rest of the stew. Thicken with rice flour solution. Cook until bubbling.
6. Add peanuts. Stir well. Lift.
7. Serve skewers along with gravy and a sprinkling of fried onions.
8. For 10 sticks