Indonesian Traditional Food

Type: Main Course

Cuisines: Typical West Sumatra

Total Time: 1J20M

Recipe Ingredients:

• Material :


• 1 kg of chicken


• 3L water


• 120 grams of rice flour


• 1 btg geprek lemongrass


• 2 segments of geprek galangal


• 2 pieces of flower


• 4 cardamoms


• 1 piece of turmeric leaf tied in a knot


• 1 bay leaf


• 1 orange leaf


• 1 tsp curry seasoning


• 1/2 tsp nutmeg powder


• 1/2 tsp turmeric powder


• Pepper to taste


• Salt to taste


• Sufficient seasoning


• enough oil


• Ground spices :


• 5 cloves of garlic


• 8 cloves of red onion


• 2 pecans


• 5 pieces of red chili


• 1 tsp cumin

Recipe Instructions:

Step 1, boil the chicken meat: Boil the meat in boiling water, add cardamom, star anise, galangal and lemongrass. Remove any foam that floats. Cook with 7:30:10 system

Step 2, saute : Saute ground spices, add bay leaf, orange, turmeric leaf, curry seasoning, nutmeg powder, turmeric, pepper, salt, seasoning, stir-fry until fragrant.

Step 3, put in the beef stew: Put the stir-fried spices into the beef stew, after 7 minutes turn off the heat. Close tightly and leave for 30 minutes.

Step 4, take the meat: Take the boiled meat from the stew. Then cut into cubes, and pierce with a skewer of satay that has been soaked in water so that it is easy to stab.

Step 5, make the satay sauce: Cook the boiled water again for 10 minutes while checking the taste. When it fits and tastes good, take a little water to thin the rice flour. Stir until completely smooth (no lumps), then add it to the boiling water while continuing to stir so that there are no lumps. Cook until the gravy thickens (if it feels less thick, you can add more rice flour, this is according to taste). Then turn off the fire.

Step 6, grill the satay and serve: Grill the skewered satay over charcoal fire. When it's cooked, serve the satay covered with sate padang sauce along with ketupat, chili crackers and a sprinkling of fried onions.