As we all know, the usual satays in Indonesia, such as sate ayam or sate kambing, use mostly the meat part and served with peanut sauce or sweet soy sauce accompanied with shallots and pickles. On the other hand, sate padang defines its own boundaries completely different with the rest of the satays.

Firstly, when it comes to sate padang, everybody’s favorite meat part is the beef tongue because of its juiciness and texture. Not to mention that it works really well with the sauce’s characteristics. As a substitute for beef tongue, you can also ask for the offals and lean meat. All these usually come with rice cakes.

Secondly, the sauce. Sate Padang Ajo Ramon comes from the coastal town of Pariaman and the sauce style from there is usually a tad spicier with less use of turmeric, making the sauce darker and somewhat fiery. The other style came from Padang Panjang area with more use on the turmeric, thus making it yellower. The sauce itself has a thick texture and is made from rice flour, offal broth, and local spices such as galangal, ginger, garlic, cumin, and curry powder.

We’re all lucky that nowadays we can find Sate Padang Ajo Ramon in many places in Jakarta – from the original location at Pasar Santa to Jalan Cikajang, Jalan Gunung Sahari, Kelapa Gading, or even in the comfort of air-conditioned mall like Pasaraya Grande Blok M. The stalls usually open up from 3pm, patrons quickly come in to order the delicacy which is considered highly suitable for an early dinner and as a source of energy to fight the traffic back home after the office hours.