Sate Padang is a culinary term for three types of satay in West Sumatra, the Sate Padang, Sate Padang Panjang and Sate Pariaman.
Sate Padang culinary uses material seasoning meat with peanut sauce, thick (like porridge) plus a lot of chili so spicy taste.
Sate Padang Panjang satay sauce is distinguished by its yellow color while Pariaman satay sauce is red. Both types of culinary taste of this satay is also different. While sate Padang has a variety of flavor blend the two types of variants sate above.
The manner of manufacture is included fresh meat in to big drum filled with water and boiled two times for software using a different drum and water. Meat sliced and smeared with herbs and spices. While boiling water is used as a soup broth, ingredients to make satay sauce. Then the broth was mixed with 19 kinds of spices which has smoothed the onion, garlic, turmeric, ginger, and lemongrass) was mixed with various kinds of chili. All seasoning and then put together and cooked for 15 minutes.
Sate yourself burned only when ordered, using charcoal from coconut shell.
