MERESEP BANGET ! RESEP SATE PADANG
Resep sate padang
Sate Padang (Padang-Style Beef Tongue Satay with Curry Sauce)
Bahan
Bumbu halus :
Bahan pendukung :
Pengental :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Presto lidah sapi (1 kg) bersama daun salam, garam, dan jahe yang digeprek, selama 20 menit hingga empuk.
- Haluskan bumbu: cabe merah besar, kemiri, ketumbar, kunyit, bawang putih, bawang merah, jahe, dan lengkuas dengan minyak kelapa dan minyak sayur.
- Tumis bumbu halus sampai setengah matang.
- Masukkan daun kunyit, daun salam, daun jeruk, dan sereh.
- Masukkan bubuk kari.
- Masukkan seasoning: lada putih, gula pasir, garam, dan kaldu sapi.
- Tambahkan asam jawa dan air, masak sebentar, lalu sisihkan.
- Setelah 20 menit dipresto, angkat lidah, biarkan dingin, lalu kerik kulit luarnya.
- Potong lidah tidak terlalu tipis.
- Masukkan potongan lidah ke dalam bumbu, masak dengan api kecil (shimmering) selama 15 menit agar bumbu meresap.
- Angkat, potong-potong lidah untuk ditusuk sate, cuci dan rendam tusuk sate di air.
- Tusuk-tusuk daging ke tusuk sate (biasanya 4 potong per tusuk).
- Saring bumbu kari, kentalkan dengan larutan tepung beras, lalu panggang sate yang sudah ditusuk dan siram dengan bumbu kari kental sebelum disajikan.
Ingredients
Ground seasoning:
Supporting ingredients:
Thickener:
Accompaniment:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Pressure-cook the beef tongue (1 kg) with bay leaves, salt, and smashed ginger for 20 minutes until tender.
- Grind the seasoning: large red chilies, candlenuts, coriander, turmeric, garlic, shallots, ginger, and galangal with coconut oil and vegetable oil.
- Saute the ground paste until half-cooked.
- Add turmeric leaf, bay leaves, kaffir lime leaves, and lemongrass.
- Add the curry powder.
- Add the seasoning: white pepper, sugar, salt, and beef bouillon powder.
- Add tamarind and water, cook briefly, then set aside.
- After 20 minutes of pressure cooking, remove the tongue, let it cool, then scrape off the outer skin.
- Cut the tongue not too thin.
- Add the cut tongue to the seasoning, and cook over low heat (a gentle simmer) for 15 minutes so the seasoning absorbs.
- Remove, cut the tongue into pieces for skewering, and wash and soak the skewers in water.
- Thread the pieces of meat onto the skewers (usually 4 pieces per skewer).
- Strain the curry seasoning, thicken it with a rice flour slurry, then grill the skewered satay and drizzle with the thickened curry sauce before serving.
Mode Masak
Resep sate padang
Sate Padang (Padang-Style Beef Tongue Satay with Curry Sauce)
MERESEP BANGET ! RESEP SATE PADANG
MERESEP BANGET ! RESEP SATE PADANG
Bahan
Bumbu halus :
Bahan pendukung :
Pengental :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Presto lidah sapi (1 kg) bersama daun salam, garam, dan jahe yang digeprek, selama 20 menit hingga empuk.
- Haluskan bumbu: cabe merah besar, kemiri, ketumbar, kunyit, bawang putih, bawang merah, jahe, dan lengkuas dengan minyak kelapa dan minyak sayur.
- Tumis bumbu halus sampai setengah matang.
- Masukkan daun kunyit, daun salam, daun jeruk, dan sereh.
- Masukkan bubuk kari.
- Masukkan seasoning: lada putih, gula pasir, garam, dan kaldu sapi.
- Tambahkan asam jawa dan air, masak sebentar, lalu sisihkan.
- Setelah 20 menit dipresto, angkat lidah, biarkan dingin, lalu kerik kulit luarnya.
- Potong lidah tidak terlalu tipis.
- Masukkan potongan lidah ke dalam bumbu, masak dengan api kecil (shimmering) selama 15 menit agar bumbu meresap.
- Angkat, potong-potong lidah untuk ditusuk sate, cuci dan rendam tusuk sate di air.
- Tusuk-tusuk daging ke tusuk sate (biasanya 4 potong per tusuk).
- Saring bumbu kari, kentalkan dengan larutan tepung beras, lalu panggang sate yang sudah ditusuk dan siram dengan bumbu kari kental sebelum disajikan.
Ingredients
Ground seasoning:
Supporting ingredients:
Thickener:
Accompaniment:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Pressure-cook the beef tongue (1 kg) with bay leaves, salt, and smashed ginger for 20 minutes until tender.
- Grind the seasoning: large red chilies, candlenuts, coriander, turmeric, garlic, shallots, ginger, and galangal with coconut oil and vegetable oil.
- Saute the ground paste until half-cooked.
- Add turmeric leaf, bay leaves, kaffir lime leaves, and lemongrass.
- Add the curry powder.
- Add the seasoning: white pepper, sugar, salt, and beef bouillon powder.
- Add tamarind and water, cook briefly, then set aside.
- After 20 minutes of pressure cooking, remove the tongue, let it cool, then scrape off the outer skin.
- Cut the tongue not too thin.
- Add the cut tongue to the seasoning, and cook over low heat (a gentle simmer) for 15 minutes so the seasoning absorbs.
- Remove, cut the tongue into pieces for skewering, and wash and soak the skewers in water.
- Thread the pieces of meat onto the skewers (usually 4 pieces per skewer).
- Strain the curry seasoning, thicken it with a rice flour slurry, then grill the skewered satay and drizzle with the thickened curry sauce before serving.
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