Sate padang

Sate padang, or Padang satay, is a satay dish from Minangkabau cuisine, originating in Padang in West Sumatra, Indonesia, made of small cubes of beef served with a spicy sauce. Fresh beef is boiled twice in a large drum until tender and juicy, then sliced and seasoned, while the resulting broth becomes the base of a thick yellow sauce made from rice flour combined with beef and offal broth, turmeric, ginger, garlic, coriander, galangal, cumin, curry powder and salt, along with about nineteen kinds of spices and chili, cooked together for about fifteen minutes. The meat is then grilled over coconut shell charcoal just before serving. Three regional variants are distinguished by sauce color, Sate Padang Panjang, Sate Payakumbuh and Sate Pariaman, and in Medan the dish may also be made with chicken, goat, lamb or mutton, garnished with fried shallots and served with lontong. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/