Sate Padang comes from the Padang region of Indonesia. Boiled offal is placed on small skewers and covered with a thick, turmeric-spiced sauce. Unlike other satay dishes, it uses a spiced sauce thickened with rice flour instead of peanut sauce.
Blend the garlic, turmeric, ginger, hot pepper, and cumin into a paste.
Cook the spice paste in oil over medium heat for 5 minutes, then add the cooking liquid.
Mix the rice flour with a little water and stir it into the sauce. Cook over low heat, stirring constantly, for 15 minutes until thickened. Adjust the salt.
Thread the meat onto skewers and grill over medium heat for 5–6 minutes until lightly browned.
Serve with plenty of hot sauce poured over the skewers.
Store the sauce separately in the refrigerator for 3 days; store the boiled meat in the refrigerator for 2 days.
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