Padang Satay Sauce By Dapur Sinolin

Padang Satay Sauce By Dapur Sinolin


  • 4 cups water (if you can’t add more)
  • 2 pieces of chicken wings (may be more), each piece into 4 parts
  • Galangal thumb, geprek
  • 1 lb turmeric leaf, knot
  • 2 btg lemongrass, geprek30
  • 2 tablespoons of orange leaves, torn
  • 1 star anise
  • 3 cardamom grains
  • 4 clove grains
  • Adequate sugar

Ground spices :

  • 6 curly red chilies
  • 12 cloves of onion
  • 6 cloves of garlic
  • 1/2 tsp cinnamon powder
  • 1/2 teaspoon cumin
  • 1.5 tablespoons of curry powder
  • 1/2 nutmeg
  • 1 teaspoon pepper granules
  • 1 tablespoon coriander, roasted
  • Turmeric thumb, burn
  • Adequate salt and sugar
  • 75 grams of rice flour, dissolve with a little water


  1. Chicken bones (from the rest of the chicken meat) and chicken wings blansir with boiling water, drain.
  2. Saute the spice paste until fragrant, add turmeric leaves, lemongrass, galangal, star anise, cardamom, cloves, stir until the spices are fragrant and ripe.
  3. Add the remaining chicken bones and chicken wings, stirring. Pour water, add sugar. Cook until boiling, leave for a while. Remove all chicken leaves and bones (don’t use chicken wings)
  4. Pour the rice flour solution, stir until smooth until thick (according to taste), taste correction. Ready to complement the Padang satay.

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