SATE PADANG

THE THREE VARIANTS OF SATE PADANG

Sate Padang is the name for the three types of satay variants in the West Sumatra, they are: Sate Padang, Sate Padang Panjang, and Sate Pariaman.

Sate Padang made of beef and beef tongue with thick peanut sauce seasoning (like porridge), plus a lot of chili, so it was spicy.

Sate Padang Panjang has a yellow sauce, while the Sate Pariaman has a red sauce. Sense of both types is also different. While Sate Padang has a variety of taste, mix two types of variants of Sate Padang and Sate Pariaman.

Sate Pariaman

Sate Mak Syukur in the town of Padang Panjang is well known in Minangkabau, and the sate Ajo Laweh is famous Sate Pariaman.

Sate Mak Syukur di Bukittinggi

The process of making

Fresh meat put into a large drum filled with water and boiled twice so soft. This double boiling using drums and a different water. The meat sliced and covered with herbs and spices. Cooking water is used as a soup broth, ingredients to make satay sauce. Then the soup broth was mixed with 19 kinds of spices, herbs that have been mashed (red onion, garlic, turmeric, ginger, and lemon grass) is mixed with various kinds of chili. Put together the whole spices and cook for 15 minutes. Then Satay only burned when ordered, using charcoal from coconut shell.