Padang-Style Spicy Beef Skewers with Turmeric Sauce

Be the first to rate

(No Ratings Yet)

Loading...

Inspired by the fiery street food of West Sumatra, these beef skewers are served on compressed rice cakes and drowned in a thick, aromatic yellow sauce made from toasted spices, turmeric, and rice flour. The dish is intensely savory, loaded with warm spices, and finished with a bright hit of lime.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 6 gSugar
• 32 gProtein
• 720 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Beef

• 500 g beef chuck, cut into 2 cm cubes
• 2 tbsp vegetable oil, divided
• 1 tsp salt
• 1/2 tsp ground turmeric
• 16 bamboo skewers, soaked in water for 30 minutes

For the Spice Paste

• 8 shallots, peeled and quartered
• 6 garlic cloves, peeled
• 4 red chilies, seeded and chopped
• 3 cm fresh turmeric, peeled and sliced
• 2 cm fresh ginger, peeled
• 2 cm fresh galangal, peeled
• 2 tbsp coriander seeds, toasted
• 1 tsp cumin seeds, toasted
• 1 tsp black peppercorns
• 2 stalks lemongrass, white part only, sliced

For the Yellow Sauce

• 1.5 L beef stock or water
• 3 tbsp rice flour mixed with 4 tbsp cold water
• 2 Indonesian bay leaves
• 4 kaffir lime leaves, torn
• 1 stalk lemongrass, bruised
• 1 tsp tamarind paste
• 1 tsp palm sugar, grated
• 1 tsp salt, plus more to taste
• 200 ml coconut milk

For Serving

• 4 ketupat (compressed rice cakes), sliced into 2 cm pieces
• 3 tbsp crispy fried shallots
• 2 tbsp chopped cilantro
• 1 lime, cut into wedges

Directions

1. Make the spice paste: combine shallots, garlic, chilies, turmeric, ginger, galangal, coriander, cumin, peppercorns, and lemongrass in a blender and process to a smooth paste, adding a splash of water if needed.
2. Toss the beef cubes with salt, ground turmeric, and 1 tablespoon of oil. Let marinate for 20 minutes at room temperature, then thread 4 to 5 pieces onto each soaked skewer.
3. Heat a grill pan or charcoal grill to medium-high. Grill the skewers for 2 to 3 minutes per side until lightly charred and cooked to your liking. Set aside and cover loosely.
4. For the sauce, heat the remaining oil in a large pot over medium heat. Add the spice paste and cook, stirring often, for 4 to 5 minutes until fragrant and the oil begins to separate.
5. Pour in the beef stock and add the bay leaves, kaffir lime leaves, and lemongrass. Bring to a boil, then reduce heat and simmer for 20 minutes to let the flavors meld.
6. Stir in the rice flour slurry, tamarind, palm sugar, and salt. Simmer for another 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the coconut milk and warm through; taste and adjust seasoning.
7. To serve, arrange sliced ketupat on individual plates, lay 4 skewers over each portion, and generously ladle the hot yellow sauce over the top so it pools around the rice cakes.
8. Garnish with crispy fried shallots and chopped cilantro, then serve immediately with lime wedges on the side for squeezing over.

Cook’s Notes

• For a more authentic version, substitute half the beef with a mix of beef tripe and tendon, par-boiled until tender before skewering and grilling.
• The sauce should be thick enough to cling to the meat and rice cakes; if it loosens while resting, simmer a few more minutes to reduce.
• If ketupat is unavailable, use lontong or simply steamed jasmine rice pressed into a small bowl and chilled, then sliced.
• Adjust the chili count up or down to suit your heat tolerance; the original Padang version is genuinely fiery.
• Toast the whole spices in a dry pan before blending to deepen their aroma and give the sauce a richer, more complex backbone.

You might also like

Asian

Indonesian Crispy Stuffed Egg Pancake

Asian

Indonesian Spiced Steamed Fish Parcels in Banana Leaf

Asian

Indonesian Steamed Fish Dumplings with Peanut Sauce

Asian

Indonesian Stir-Fried Egg Noodles with Chicken and Shrimp