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200 g
800 g
2 1/2 liters
4
1 stalk
1
1 piece
1-2 tablespoons
50 g
Spices (ground)
8
2 teaspoons
1 teaspoon
1/4 teaspoon
6
1 teaspoon
1 teaspoon
1/2 tablespoon
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Brisket
Innards (heart, tripe, intestines,
liver, lung)
Water
Kaffir lime leaves
Lemon grass, bruised
Turmeric leaf
Dried sour fruit (Garcinia cambogia)
Skewers
Oil
Rice flour & 1 tablespoon cornflour
for each 500 cc stock.
Fried shallots, for garnishing.
Red chilies
Coriander, roasted
Peppercorns
Cumin, roasted
Shallots
Chopped turmeric
Chopped ginger
Chopped galangal
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Method :
- Boil the brisket and
innards until half-cooked.
- Then add ground spices,
kaffir lime leaves, lemon grass, turmeric leaf and dried sour
fruit.
- Add hot water if
necessary.
- Simmer until the meat is
tender.
- Remove brisket and innards
and cut into 1 X 2 X 3 cm pieces.
- Thread meat onto the
skewers, making sure that every, skewer has brisket and various
innards.
- Brush with oil and grill
over hot charcoal until dry.
- Thicken the remaining
marinade with rice flour and cornflour mixed with a little water.
- Serve satay with ketupat
(compressed rice cake) or lontong (rice dumplings).
- Pour hot sauce over the
meat and sprinkle with fried shallots.
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