Sate Padang ▪︎ West Sumatra

2 min read

Part 4/38 in a series exploring one dish from each province of Indonesia.


Ingredients adapted from here, and method from here.



Main stuff

  • 1 kg beef, diced
  • 3 L water
  • 75g rice flour
  • 25g corn flour

Whole spices

  • 4 stalks of lemongrass, bruised
  • 6 turmeric leaves
  • 13 kaffir lime leaves
  • 3 dried Garcinia xanthochymus seeds
  • 1 handful coarsely ground peanuts

Spices to blend

  • 16 cloves of garlic
  • 24 Indonesian onions (6 shallots)
  • 10 red birdseye chillies
  • 20 red cayenne peppers
  • 7.5 cm turmeric, toasted
  • 2.5 cm galangal, smashed
  • 2.5 cm ginger
  • 4 cardamoms
  • 3½ tsp ground caraway (maybe cumin?)
  • 2 tsp ground coriander seed
  • Salt, pepper, and sugar to taste

To serve

  • Ketupat
  • Crispy fried onions


Blend up the blended bits

Get ketupat 🤷‍♂️


Boil the meat in the water until half cooked, dice and set aside, keep the broth.

Mix blended spices with whole spices, then sauté until yellowish and fragrant (5 mins?). Add the diced beef, cover and cook for 15 minutes.

Add the broth. Simmer gently for an hour. Leave to cool for 6 hours.

Skewer the meat, let them dry, then grill.

Strain the meat/spices/broth mix through a sieve.

Add a few spoonfuls of this to your flour until it’s dissolved smoothly, then put the mix back on the heat and slowly add this back into the mix while stirring. Add until it’s thick enough.

Grill the skewers, serve beside ketupat with a big ladle of the sauce on top, sprinkle with crispy fried onions.