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Sate Padang
Makan Tengah Hari • Malaysia
How to Make Sate Padang (Traditional & Healthy Version)
Sate Padang is a cherished dish in Malaysian multicultural cuisine, celebrated for its aromatic spices and distinctive yellow sauce. While Sate Padang has Indonesian roots, it has found a beloved place in Malaysia, especially among the Minangkabau community in Negeri Sembilan and urban food bazaars. Traditionally prepared with skewered meats, our healthy, vegetarian version uses tauhu (tofu) as the protein, marinated in a fragrant blend of kunyit (turmeric), lengkuas (galangal), and serai (lemongrass). The thick, spicy kuah (sauce) is made without santan for a lighter finish, yet remains rich in complex flavors. The taste of Sate Padang is truly unique—melding the earthy aroma of pandan leaves, the warmth of spices, and the subtle sweetness of tamarind. This dish is perfect for those seeking a meat-free, high-protein lunch packed with authentic Malaysian flavor. Sate Padang stands out at local pasar malam (night markets) and festive gatherings, but is equally at home as a healthy, satisfying meal for everyday enjoyment. Its vibrant yellow sauce and smoky grilled tauhu skewers are a testament to Malaysia’s rich culinary diversity, making it a must-try for lovers of traditional Malaysian vegetarian recipes.
Bahan-bahan(untuk 4-5 skewers with kuah per person)
- 300g Firm tauhu (tofu) (cubed)
- 2 stalks Serai (lemongrass) (bruised)
- 2cm Lengkuas (galangal) (sliced)
- 1 tsp Kunyit (turmeric powder)
- 4 cloves Bawang merah (shallots) (finely chopped)
- 2 cloves Bawang putih (garlic) (finely chopped)
- 1 leaf Daun pandan (pandan leaf) (knotted) - pilihan
- 1 tbsp Tamarind paste (asam jawa)
- 1 tsp Coriander powder
- 1/2 tsp Black pepper (freshly ground)
- 1 tbsp Rice flour (for thickening sauce)
- to taste Salt
- 1 tbsp Cooking oil (can use canola or sunflower)
- 400ml Water
Arahan
- 1
Marinate tauhu cubes with half of the turmeric powder, a pinch of salt, and black pepper. Let sit for 10 minutes.
10 minutes
Chill tauhu before skewering for firmer texture.
- 2
Skewer the marinated tauhu onto bamboo sticks. Set aside.
3 minutes
Soak bamboo skewers in water beforehand to prevent burning.
- 3
In a pan, heat oil. Sauté shallots, garlic, serai, and lengkuas until fragrant.
4 minutes
Use low heat to release maximum aroma from spices.
- 4
Add remaining turmeric powder, coriander powder, and pandan leaf. Stir until combined.
2 minutes
Pandan imparts a subtle fragrance; remove before serving.
Kenapa hidangan ini sihat
Our Sate Padang is grilled, not fried, reducing unnecessary calories and fats. It’s free from santan, keeping it lower in saturated fat without sacrificing flavor. By using tauhu, you enjoy a protein-rich meal that’s also high in calcium and iron. The reliance on natural herbs and spices, rather than heavy sauces, enhances both the nutritional profile and the authentic Malaysian taste. This dish is perfect for calorie-conscious eaters seeking wholesome options.
This vegetarian Sate Padang is packed with plant-based protein from tauhu, providing essential amino acids for muscle repair and satiety. The use of turmeric and galangal offers anti-inflammatory and antioxidant benefits, while lemongrass aids digestion. Rice flour keeps the sauce gluten-free and light. The dish is low in saturated fat and cholesterol, making it suitable for those monitoring heart health, and the inclusion of fresh herbs and aromatics adds a rich dose of vitamins and minerals.
Petua
- 💡Tip 1: Use firm tauhu to prevent crumbling on skewers.
- 💡Tip 2: Adjust tamarind and spices to suit your taste preference.
- 💡Tip 3: Skewer vegetables like capsicum or cherry tomatoes for extra color and nutrition.
Penyimpanan & hidangan
Store leftover tauhu and kuah separately in airtight containers in the fridge for up to 2 days. Reheat sauce gently before serving, and grill tauhu skewers again for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 240.0 kcal |
