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