Indonesia not only manages to amaze the world with its natural landscapes, but also surprises with its unique culinary offer. For proof, you may still remember how proud Rendang was when he was named the world's most delicious food some time ago. Of course, delicacies in Indonesia are not just rendang, because Indonesia also has other culinary delights like satay, which has many fans at home and abroad. Interestingly, almost every region in Indonesia has its own types of satay that are served with different raw materials and different ways of serving. Perhaps Pesona Friends will also agree that Sate Padang is one of the most delicious satay in Indonesia. It is natural to see that this typical Padang cuisine is easy to find not only in its home area of West Sumatra, but is also available in various other areas of Indonesia. The Origin of Sate Padang Sate Padang is said to have existed historically since the war. The food, which is usually made from beef, beef tongue, and beef heart, is believed to come from Padang Panjang in West Sumatra. Sate Padang then grew and became more famous as various congregations and recitation students brought it to an area that was at the time very popular as a center for Islamic religious education in West Sumatra. that's pariah Types of Sate Padang After congregations and Padang Panjang recitations brought sate padang to Pariaman, sate padang also underwent modification in terms of flavor and color of seasoning. The flavor and color of this seasoning should match the type of seasoning typical of that area. Looking further, there are three types of satay padang, namely:
1. Sate Padang Panjang, a synonym for yellowish seasoning;
2. Sate Pariaman, synonymous with red spice dishes because it uses a mix of more chillies to make the flavor spicier;
3. Sate Padang Kota, synonymous with brown seasoning, many even think this seasoning is a mix of Padang Panjang and Pariaman spices.
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