Ingredients with Measurements:
- 500g beef sirloin, cut into small cubes
- 20 bamboo skewers, soaked in water for 30 minutes
- 1 cup coconut milk
- 2 tbsp petis udang (shrimp paste)
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp chili powder
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 lemongrass stalk, bruised
- 2 kaffir lime leaves
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a bowl, mix together coconut milk, petis udang, tamarind paste, palm sugar, vegetable oil, salt, ground coriander, ground cumin, turmeric powder, chili powder, garlic, and shallot. Stir until well combined.
2. Add the beef cubes into the bowl and mix until the beef is well coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 2 hours.
3. Thread the beef cubes onto the bamboo skewers.
4. Heat up the grill or grill pan over medium-high heat. Grill the beef skewers for 2-3 minutes on each side until they are cooked through and slightly charred.
5. In a small saucepan, heat up the remaining marinade over medium heat. Add the lemongrass stalk and kaffir lime leaves. Let it simmer for 5 minutes until the sauce thickens.
6. Serve the beef skewers with the petis sauce on the side.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 11g
Cholesterol: 70mg
Sodium: 600mg
Total carbohydrates: 10g
Dietary fiber: 1g
Sugar: 6g
Protein: 30g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or lamb.
- Petis udang can be substituted with fish sauce.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add chopped peanuts on top of the petis sauce for extra crunch.
- Use different types of meat or seafood for the skewers.
- Add vegetables such as bell peppers, onions, or cherry tomatoes to the skewers.
Tips and tricks:
- Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Make sure to marinate the beef for at least 2 hours to allow the flavors to penetrate the meat.
- Brush the skewers with oil before grilling to prevent them from sticking to the grill.
Storage instructions:
Leftover beef skewers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the beef skewers in the microwave or oven until heated through.
Presentation ideas:
Arrange the beef skewers on a platter and drizzle the petis sauce on top. Garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables, cucumber salad, or steamed vegetables.
Troubleshooting advice:
- If the beef skewers are sticking to the grill, brush them with oil before grilling.
- If the petis sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to cook the beef skewers until they are fully cooked to prevent foodborne illness.
- Store leftover beef skewers in the fridge and consume within 3 days.
Food history:
Petis Sate Padang is a traditional Indonesian dish that originated from the city of Padang in West Sumatra. It is known for its rich and spicy flavor, which comes from the use of petis udang (shrimp paste) and various spices.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the Petis Sate Padang as an appetizer or main dish.
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Region: Indonesian