Sate Padang is the name for the three types of variants in the sate of West Sumatra,the Sate Padang, Sate Padang Panjang and Sate Pariaman.
Sate Padang wearing meat material with thick peanut sauce ingredients (likeporridge) plus a lot of chili so spicy taste.
Sate Padang Panjang satay sauce is distinguished by its yellow color while Pariamansatay sauce is red. A sense of both types of satay is also different. While satePadang has a variety of flavor blend the two types of variants sate above.
[edit] The process of making
Fresh meat included Dalan big drum filled with water and boiled two times forsoftware use a different drum and water. Meat sliced and smeared with herbs andspices. 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 have been smoothed (redonion, 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
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