Minang Market Skewer · Beef & Offal Satay
Sate Padang
Photo: Sabjan Badio / Wikimedia Commons · CC BY-SA 4.0
There are really three rival sate Padangs: Padang Panjang's version is bright yellow with turmeric, Payakumbuh's turns brown, and Pariaman's is red — same skewer, three totally different sauces.
Chunks of grilled beef and beef offal are drenched in a thick, glossy sauce thickened with rice flour and loaded with turmeric, ginger, galangal, and cumin, then finished with a scatter of fried shallots. Market-stall vendors grill it fresh over charcoal and ladle the sauce on right before serving.
Why it's made this way: It grew out of Minangkabau market stalls in West Sumatra, where the rice-flour-thickened sauce became the dish's real signature, distinguishing it from every other regional sate in Indonesia.
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Part of World of Street Food — 3248 dishes from 118 countries.
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