Sate Padang

Ingredients

1 kg of beef
4 tablespoons oil for sauteing
1 sheet of turmeric leaves
2 stem of lemongrass
1 piece of kandis acid
to taste rice flour
to taste water
to taste cilantro
to taste pepper
to taste cumin
to taste turmeric
to taste ginger
to taste galangal
to taste onion
to taste garlic
to taste salt
to taste chili

Step

boil the meat until tender with a little salt

seperate kaldunya approximately 600 cc

cut meat according to taste

puree: onion, garlic, coriander, pepper, cumin, turmeric, ginger, galangal, and chilli

preheat fried cooking oil spices that have been mashed, enter the leaves of turmeric, lemongrass and kandis acid
stir until the aroma is fragrant

take 2/3 portions of the sauteed seasoning and put in the stock

the remaining 1/3 part of the spices in the pan is mixed with the meat in the iris2 earlier
stir well
then lift

skewers of meat with satay puncture

then bake over the embers

to make the sauce
cook the broth that has been given spices until boiling
then add the solution of rice flour (100 gr rice flour dissolved in 150 cc water)

stirring until boiling

ready to be served with lontong and sprinkling of fried onions :)