Ingredients:
 | ½ cup sliced onion |
| 5 cloves garlic, sliced |
| 3 tablespoons peanut or corn oil |
| 2 veal or beef hearts, quartered |
| 2 lbs. beef chuck, cut into 4-inch
chunks |
| 1½ lbs. veal tongue, cut into 3
pieces |
| 1 lb. beef tripe, cleaned and cut
into 4 pieces |
| 2 tablespoons fresh red hot chili,
blended into a paste |
| 2 tablespoons salt |
| 1 tablespoon turmeric |
| 1 tablespoon fine chopped ginger |
| 1½ tablespoons coriander |
| 1 teaspoon ground cumin |
| 3 pieces of jeruk purut, or 3 square
inches of lemon peel |
| 2 salam leaves |
| 1 piece of laos |
| 1 2-inch cinnamon stick |
| 1 cup water |
| 2 stalks lemon grass |
| 3 cups coconut milk |
THE SAUCE:
| 2 cups coconut milk |
| 1 cup rice flour |
| Reserved meat sauce |
| 2 teaspoons salt |
| ½ ripe tomato, sliced thin |
| Bamboo skewers |
|
Instructions:
| 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 one and one-half 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 ½ cup water during the
cooking. The result should be a thick, creamy, spicy sauce. Keep warm. |
| Cut all the cooked meats into
½-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. |
Makes 10 servings, with other
dishes. |
