Sate Padang is a speciality satay from Padang, West Sumatra, Indonesia, made from beef cut into small dices with spicy sauce on top of it. The sauce is made out of lots of chilli and spices to make it tasty and spicy. In Medan, a lot of Sate Padang use not only beef but also chicken and lamb.
There are three types of sate padang, which are Sate Padang, Sate Padang Panjang, Sate Pariaman. The three types are differentiated by the colour of their sauce. Sate Padang Panjang usually has yellow-coloured sauce while Sate Pariaman has red-coloured sauce. Bearing the sauces are different, the taste of both Sate are different. While sate Padang has a variety of flavor blend from the two types of sate above.
Fresh meat are boiled twice in a big drum filled with water to make the meat soft and juicy. Then, the meat is sliced into parts and spices are sprinkled on the meat. The boiled water will be used as a soup broth to make the sauce. Then the broth, mixed with 19 kinds of spices which have been smoothed and stirred with various kinds of chili. All seasoning are then put together and cooked for 15 minutes. Grill the sate when ready to eat, using charcoal from coconut shell.