The typical aroma of Lemongrass and turmeric give the first impression which is tempting. Sliced meat and beef tongue that was shrouded in a thick yellowish gravy as if pleading for immediately eaten. The pieces are hidden behind wave spray fragrance and satay gravy onion FRY increasingly tempt. This is roughly that occurs when a portion of sate Padang terhidang in front of our noses.
|Sate Padang, the Spicy Savory addition of tongue|
In fact, referred to as sate Padang Satay dishes typical of the covers three areas, namely, Padang, Padang Panjang, and Padang Pariaman. The peculiarities of this area of the sate is the use of meat and beef tongue as an ingredient. In addition to the meat and offal such as intestine, tongue, lungs, and heart of cows is also commonly used. Another characteristic is the gravy bumbunya consisting of the savory garlic, onion, red pepper, ginger, turmeric, Lemongrass, and other spices cooked with beef broth, then dikentalkan with rice flour.
Actually, there is little difference between the sate of Padang Pariaman and Padang Panjang. Satay Padang Pariaman has a color that tends to red gravy because its dominating elements in Chili bumbunya. Satay Padang Panjang has more yellowish color of Saffron were dominant in the region bumbunya. While the City of Padang, sate is the transition between these two areas, the color of the broth tends to be more browned.
Satay Padang can represent quite general characteristics of traditional Minangkabau dishes. The aroma of the spices in the marinade Satay Padang Padang in reflects kelihaian people cultivate spices. Although the spicy flavour, typical of Satay Padang ever proven to be able to penetrate the geographic boundaries, so frowned upon by the community in other areas. If not then sate Padang and other Minangkabau cuisine is considered one of the highest caste residents of gastronomic treasures in the country.
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