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Recipe ForSate PadangArchipelgo Recipe card
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I N G R E D I E N T SQTY5 portion
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Hotel name
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Recipe
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S T A N D A R D R E C I P E
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Date8/1/2022
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Yield :
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I N G R E D I E N T SQTYfor 5 portion
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DescriptionSpcfctnsQuantityRemarksPicture
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Planing Presentation
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Paruh / Tongue / BeefKg0.100
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WaterLtr1.000
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Rice Flourkg0.050
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Fried Shalotkg0.050
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kg
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Ingredients 1
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Coriander Groundkg0.005
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Pepperkg0.005
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Shalotkg0.050
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Garlickg0.030
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Chillikg0.100
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Cuminkg0.005
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Turmerickg0.050
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Ginger0.050
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Ingredients 2
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Turmeric LeafKg0.005
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Lime LeafKg0.005
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LemonggrassKg0.010
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GalangalKg0.030
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Side dish
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LontongPcs1.000
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Casava BaladoPort1.000
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Gulai TunjangPort1.000
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COOKING METHOD
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How to make :
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1. Blend Ingredients 1, and sautee and then pouring water
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2. Boil the tongue, heart, meat, spleen, and beef intestine with all the spices until tender. Lift and drain.
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3. Cut the stew meat and other offal in a rather thin dice. Put it on a stick or skewer available.
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4. Bring back the beef broth. Take 100 milliliters of water to dilute the rice flour.
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 Pour back into the stock broth stew. Cook again until the broth thickens.
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5. Turn on the charcoal or nonstick grill. Bake the satay until slightly dry. Lift.
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6. Serve the satay with a splash of gravy and a sprinkling of fried onions, Lontong, Gulai Tunjang, Casava balado
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