Satay Padang

Sate Padang is a speciality satay from Padang, West Sumatra, Indonesia, made from beef cut into small cubes with spicy sauce on top. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef and offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. In Medan, a lot of Sate Padang use not only beef but also chicken and lamb.[citation needed]

There are three types of sate padang, which are Sate Padang, Sate Padang Panjang, Sate Pariaman.[1] 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. Since the sauces are made differently, the taste of both sate differ. Sate Padang has a flavor blended from the other two.

Fresh beef is boiled twice in a large 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 broth is then used to make the sauce, mixed with 19 kinds of spices which have been smoothed and stirred with various kinds of chili. All seasonings are then put together and cooked for 15 minutes. The sate will be grilled just before serving, using coconut shell charcoal.

Satay maranggi

Sate maranggi is an authentic Indonesian food commonly found in West Java, especially Purwakarta. Maranggi satay is a typical Sundanese food. Maranggi satay hawkers can be found where some peddled by going around. What distinguishes Satay Maranggi from other satays is the process of soaking the meat in seasoning ( marination ), before it is made into satay and cooked. Because of this seasoning process, the Maranggi Satay is served without companion sauce. The marinade itself is made from a mixture of sweet soy sauce and several types of spices, such as ginger, coriander, galangal, turmeric, with a little vinegar to give a little sour taste, can be used vinegar lahang (vinegar made from sugar palm ), as well as other types of vinegar.

In addition to white rice, Maranggi Satay can also be served with rice cake, grilled sticky rice plus oncom sauce , or with lead rice .

Empal meat

Empal meat is a typical Indonesian food. The main ingredient of this food is beef. This is beef cooked in seasonings so it is dry and savory. This meat is usually served with warm rice and chili sauce. Empal meat is also widely sold in banana leaf wrappers, which gives this dish its own aroma.

What is Rendang?

Rendang is a spicy meat dish originating from Indonesia, especially the ethnic Minangkabau people and is now generally served throughout the country. As one of the special foods of Minangkabau culture, rendang served at ceremonial events and to honor the guests. Traditionally, rendang is prepared by the Minangkabau community during festive events such as traditional ceremonies, weddings and Hari Raya (Eid al-Fitr).

Rendang is respected in Minangkabau culture as a manifestation of the philosophy of deliberation, discussion, and consultation with elders. It has been claimed that the four main ingredients represent the Minangkabau community as a whole:

Meat (dagiang) symbolizes Niniak Mamak, traditional clan leaders such as datuk, nobles, and honorable elders.

Coconut milk (karambia) symbolizes Clever Cadiak, intellectuals, teachers, poets, and writers.

Chili (lado) symbolizes Alim Ulama, ulama, ulama, and religious leaders. The heat of chili symbolizes Sharia.

The mixture of spices (pemasak) symbolizes the rest of the Minangkabau community.

In the Minangkabau tradition, rendang is a dish that is served on special occasions in traditional Minang ceremonies, from birth ceremonies to circumcision, marriage, Qur’an recitals, and religious holidays such as Eid al-Fitr and Eid al-Adha.