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Sate Padang (West Sumatra Satay) About 20 skewers
WHAT TO COOK TODAY17Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 500 grams sirloin tip steak (or skirt, flank, cut into cubes)
- 500 grams tongue
- 500 mL water
- 6 kaffir lime leaves (tear the leaves at the edges to release the flavor)
- 1 stalk lemon grass (smashed with the back of cleaver to bruise to release the flavor)
- 1 inch galangal (fresh, bruised)
- 1 inch fresh ginger (bruised)
- 50 grams rice flour (mix with some water)
- salt (to taste)
- bamboo (skewers, Soak in a water for 20-30 minutes so it won't burn when you grill your sate)
- 6 chili (red ancho, or you can use fresh long red chili)
- 2 tsp. coriander seeds (roasted, /ketumbar)
- 1 tsp. fennel seeds
- 5 garlic cloves (peeled)
- 5 shallots
- 2 inches turmeric root
- 1 tsp. salt
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