Home | Satay
Ingredients: 1/2 cup sliced onion 5 x garlic cloves sliced 3 tbl peanut or corn oil 2 x veal or beef hearts quartered 2 lb beef chuck cut into 4" chunks 1 1/2 lb veal tongue cut into 3 pieces 1 lb beef tripe cleaned, and cut into 4 pieces 2 tbl fresh red hot chili blended into paste 2 tbl salt 1 tbl turmeric 1 tbl finely-chopped ginger 1 1/2 tbl coriander 1 tsp ground cumin 3 piece jeruk purut (or a 3" square of lemon peel) 2 x salam leaves 1 piece galangal (laos) 2 x inches cinnamon stick 1 cup water 2 x lemongrass stalks 3 cup coconut milk THE SAUCE 2 cup coconut milk 1 cup rice flour Reserved meat sauce 2 tsp salt 1/2 x ripe tomato sliced thin Bamboo skewers Method: Fry the onion and garlic lightly in the oil in a large sauce-pan. Add all the other ingredients except the coconut milk, and mix well. Cook, covered, for about 1 1/2 hours, or until the meats are soft. Then add the coconut milk, and cook for thirty minutes. Remove the meats, and reserve this meat sauce, which should measure about 2 cups. To make the sauce, mix the coconut milk and rice flour into a thin paste. Bring the reserved meat sauce to a boil, and add the rice flour paste, salt and tomato. Cook and stir, for ten minutes over a low flame until the sauce is well mixed. If it becomes too thick, add 1/2 cup water during the cooking. The result should be a thick, creamy, spicy sauce. Keep warm. Cut all the cooked meats into 1/2-inch cubes. Put 5 cubes of different meats on each skewer so that you have a contrast in textures. Heat the skewer briefly over a charcoal fire, gas or electric broiler; then dip it liberally into the warm rice sauce. The satays are usually eaten with rice rolls. This recipe yields 10 servings, with other dishes.
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