You know you are eating sate Padang when you got thick, rich curry sauce smothered all over your sate lidah! This west Sumatra sate is basically layers of skewered succulent ox tongue and beef parts (god knows which bits!) barbequed over hot coal. We like to categorize Sate Padang as the �fanciest Sate� in Jakarta because of the amount of spices and ingredients that are needed to prepare this dish. The key is always to get the consistency of the local spices such as curry powder, cumin, cardamom, ginger, galangal and many more into the right texture and consistency for the gravy. Too spicy and you have ruined it, too runny and it�s inedible. For a place that sells 50kilos of ox tongue and beef meat and around a minimum of 3,500 sticks of the sate per day, you can guarantee that Sate Padang Mak Adjat has gotten EVERYTHING right.Their curry gravy has bits of smashed ketupat, fresh mild chilies and also shallots that makes the sate padang here unique compared to other joints.

Their history dates back to the 1960�s andthey have been serving up arguably the best sate padang in Jakarta just by the main street of gunung sahari. As soon as you enter the tent you see an old lady, who is the owner, sitting down calmly overlooking the operations while her charismatic son walks around and cheerfully greets each and every guest. This place has got exactly 30 plastic stools lined along their long table. When you eat here you realize that people from all different backgrounds and even out-of Towner�s are sitting down ordering their second portions. The best way to enjoy Mak Adjat�s sate padang is to crack open one of the deep fried skin crackers and smothering them in the irresistible curry gravy. Don�t forget to try their soto soup as well, it�s a soul searching experience. We guarantee you.