Padang Style Beef Satay (Sate Padang)

Ingredients

• 500g beef (top sirloin, tongue, or tripe), cut into 2-3 cm cubes
• For Boiling Beef:
• 1 stalk lemongrass, bruised
• 3 kaffir lime leaves
• 2 bay leaves
• 1 tsp salt
• Water, enough to cover the beef
• For Satay Spice Paste (Bumbu Halus):
• 8 shallots
• 4 cloves garlic
• 2 cm ginger
• 2 cm galangal
• 2 cm fresh turmeric (or 1 tsp turmeric powder)
• 3 candlenuts, roasted
• 1 tbsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp white pepper
• 2-3 red chilies (adjust to taste, optional)
• For Satay Sauce:
• Spice paste (from above)
• 2 stalks lemongrass, bruised
• 5 kaffir lime leaves
• 3 bay leaves
• 1 turmeric leaf (optional)
• 2 star anise
• 3 cardamom pods
• 3 cloves
• 1 tsp salt (or to taste)
• 1/2 tsp sugar (or to taste)
• 750 ml beef broth (from boiling the beef)
• 3 tbsp rice flour, dissolved in 50 ml water (or 2 tbsp tapioca starch)
• 2 tbsp cooking oil
• Wooden skewers, soaked in water
• Lontong or Kupat (rice cakes), for serving
• Fried shallots, for garnish

Instructions

1. Prepare and Boil Beef: Wash beef thoroughly. In a pot, combine beef, 1 stalk bruised lemongrass, kaffir lime leaves, bay leaves, salt, and enough water to cover. Bring to a boil, then reduce heat and simmer until the beef is tender (about 1-1.5 hours). Skim off any foam. Remove beef from the pot, reserving the broth. Let the beef cool, then cut into 2-3 cm cubes.
2. Prepare Spice Paste: Grind all "Satay Spice Paste" ingredients into a smooth paste using a blender or mortar and pestle. Add a little oil or water if needed to facilitate blending.
3. Cook Satay Sauce: Heat 2 tablespoons of cooking oil in a large pot or wok over medium heat. Sauté the prepared spice paste until fragrant and cooked through (the oil separates from the paste).
4. Add the remaining 2 stalks bruised lemongrass, kaffir lime leaves, bay leaves, turmeric leaf (if using), star anise, cardamom pods, and cloves. Sauté for another 2-3 minutes until aromatic.
5. Pour in the reserved beef broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to meld.
6. Thicken Sauce: Slowly pour in the dissolved rice flour mixture while continuously stirring to prevent lumps. Continue stirring until the sauce thickens to a desired consistency, similar to a creamy gravy. Season with salt and sugar to taste. If the sauce is too thick, add a little more beef broth; if too thin, dissolve more rice flour and add. Cook for another 5 minutes, then turn off the heat.
7. Skewer and Grill Beef: Thread the cooked beef cubes onto wooden skewers (3-4 pieces per skewer). Lightly brush the skewered beef with some of the satay sauce.
8. Grill the satay over charcoal or a hot griddle/pan for a few minutes on each side until slightly charred and heated through. You can brush with more sauce during grilling if desired.
9. Serve: Arrange Lontong or Kupat on a serving plate. Place grilled satay skewers on top. Ladle generous amounts of the thick yellow satay sauce over the satay and rice cakes. Garnish with fried shallots. Serve warm.