Padang Satay Recipe (Sate Padang)

Ingredients :
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	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
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.