Recipe : Famous Sate Danguang-Danguang

  The majority of the sates sold in Padang are prepared in Pariaman style. It is also called sate laweh (means wide, to describe the width of Pariaman region). Because the sate gravy uses chillies, it comes out with a bold orange color and tends to be spicy. The meat is smeared with toasted grated coconut to make it more savory and unique in texture. As for Sate PadangPanjang, the gravy is more yellow (from the use of turmeric) and is less spicy.

  All are made with beef meat and innards - such as tongue, lungs and tripe. Some are especially made from cow cheeks that are full of collagen. Because the meat and innards are pre-cooked in spices,the grilling process doesn't have to be too long, just enough to created a crunchy texture. Basting the sate with coconut oil during the grilling process will add to its aroma. So now, lets make your own Sate Danguang-Danguang!

Main Ingredients:

1. 1 kg beef meat and innards
2. 1 beef tongue
3. 50 grams rice flour
4. 1/2 coconut >grated and spiced with a little galanggal, turmeric and salt

Spices: 

1. 5 shallot
2. 5 garlic cloves
3. 4 red chillies
4. 1 tsp. cumin (toasted)
5. 2 tsp. coriander (toasted)
6. 1/2 tsp. white pepper 
7. 1 little finger-sized piece turmeric 
8. 1 little finger - sized piece ginger (bruised)
9. 1 little finger - sized piece galangal  (bruised)
10. 1 turmeric leaf
11. 3 kaffir lime leaves 
12. 1 leamongrass (bruised)
13. salt to taste

How To Make:

1. In a food processor or using mortar and pestle, grind all spices except for lemongrass, turmeric leaf, lime leaves, galangal, ginger until they become a smooth paste.
2. Use the mixture to marinate the meat, innards and tongue for half an hour.
3. Place the marinated beef in a pot, then add one liter of water,lemongrass turmeric leaf,kaffir lime leaves, ginger and galangal. Cook over low heat.
4. when the beef pieces are cooked through, remove and drain. 
5. Place them on skewers, and smear with grated coconut. Grill for a few minutes on coconut shell charcoal.
6. Use the broth to make gravy for the sate. In a small bowl, mix rice flour with a little water, then add to the broth to thicken its texture.
7. place sate and ketupat (rices cakes) on a serving plate, then pour the gravy on top. Garnish with fried shallots. Use either karupuak jangek (cow skin crackers) orr kripik sanjai (thin, spicy, crispy cassava creckers) as topping for the dish. Serves.

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