Satay Padang is the name for the three types of variants in the satay of West Sumatra, the Satay Padang, Satay Padang Panjang and Satay Pariaman.
Satay Padang wearing meat material with thick peanut sauce ingredients (like porridge) plus a lot of chili so spicy taste. Satay Padang Panjang satay sauce is distinguished by its yellow color while Pariaman satay sauce is red. A sense of both types of satay is also different. While satay Padang has a variety of flavor blend the two types of variants sate above.
The process of making
Fresh meat included in the big drum filled with water and boiled two times for software use a different drum and water. Meat sliced and smeared with herbs and spices. 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 (red onion, 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.