Sate Padang is the name for the three types of variants in the sate of West Sumatra, the Sate Padang, Padang Panjang and Sate Sate Pariaman.
Sate Padang wearing materials beef, tongue, or jerohan (heart, intestine, and tetelan) with a thick peanut sauce seasoning (like porridge) plus a lot of chili so spicy taste.
Sate Padang Panjang satay sauce is distinguished by its yellow color whereas Pariaman satay sauce is red. Sense of both types of satay is also different. While sate Padang has a different flavor combination of both types of variants skewers on top.
The process of making
Fresh meat included big role in drums filled with water and soft boiled twice in order to use a different drum and water. Meat sliced and covered with herbs and spices. While cooking water is used as a broth, ingredients to make satay sauce. Then the broth was mixed with 19 kinds of spices which have been smoothed (onion, garlic, turmeric, ginger, and lemongrass) was mixed with different kinds of chili. The whole spices and then put together and cooked for 15 minutes.
Fresh meat included big role in drums filled with water and soft boiled twice in order to use a different drum and water. Meat sliced and covered with herbs and spices. While cooking water is used as a broth, ingredients to make satay sauce. Then the broth was mixed with 19 kinds of spices which have been smoothed (onion, garlic, turmeric, ginger, and lemongrass) was mixed with different kinds of chili. The whole spices and then put together and cooked for 15 minutes.
Sate itself is only burned when ordered, using charcoal from coconut shell.
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