🍢 Sate Padang

Name: Sate Padang
Total time: 150 min
Yield: 4
Cuisine: Indonesia · West Sumatra
Ingredients: 600 g beef (brisket or topside); 1 tsp ground turmeric; 2 lemongrass stalks, bruised; 3 red chillies and 4 garlic cloves, blended; 1 litre water, salt; 100 g ready peanut curry sauce; 2 tbsp ground rice mixed with 100 ml water; 300 g ketupat (compressed rice cakes), cubed; 1 tbsp vegetable oil

Origin: Indonesia · West Sumatra

462kcal

per serving · 250 g

185kcal

per 100 g

35 gProtein14 g / 100 g

20 gFat8 g / 100 g

32 gCarbs13 g / 100 g

Sate Padang is a West Sumatran satay of beef, first simmered with turmeric, lemongrass and chilli until tender, then grilled on skewers. Instead of a sweet sauce, it is drenched in a thick, spicy yellow gravy thickened with ground peanuts and rice. It is served with ketupat, compressed rice cakes, which make it a filling meal.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein14 g protein per 100 g — 30% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef

Not keto13 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Peanuts

What it is made of

beefturmericlemongrasschili pepperrice cakepeanut curry sauce

Recipe

4 servings150 min

Ingredients

600 g beef (brisket or topside)
1 tsp ground turmeric
2 lemongrass stalks, bruised
3 red chillies and 4 garlic cloves, blended
1 litre water, salt
100 g ready peanut curry sauce
2 tbsp ground rice mixed with 100 ml water
300 g ketupat (compressed rice cakes), cubed
1 tbsp vegetable oil

Method

Simmer the beef in the water with turmeric, lemongrass, half the chilli paste and salt for about 1.5 hours until tender.
Lift out the beef, cut it into small cubes and thread it onto skewers; keep 500 ml of the broth.
Fry the remaining chilli paste in oil, add the broth and peanut curry sauce, then stir in the ground rice mixture and cook until thick.
Grill the skewers for 3–4 minutes until lightly charred.
Lay the ketupat on plates, add the skewers and pour the hot gravy over.

How to make it lighter

The gravy and rice cakes carry much of the energy: ask for the sauce on the side and use it sparingly.
Choose a lean cut of beef and trim visible fat before cooking.
Add a plate of sliced cucumber or steamed greens to bulk up the meal with few calories.

History

Sate Padang comes from the Minangkabau people of West Sumatra and is named after the regional capital, Padang. It is sold from street carts across Indonesia today, and local variants such as sate Padang Panjang differ mainly in the colour and spice of the gravy.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →