Padang Satay Recipe

Padang Satay

Ingredients :

200 g brisket

800 g innards

2 1/2 liters water

4 kaffir lime leaves

1 stalk lemon grass, bruised (white part only)

1 turmeric leaf

1 piece dried sour fruit

2 tablespoons oil

50 g rice flour

1 tablespoon cornflour for each 500 cc stock

Fried shallots, for garnishing

Skewers

Spices (ground)

10 red chilies

2 teaspoons cilantro, roasted

1 teaspoon peppercorns

1/4 teaspoon cumin, roasted

6 shallots

1 teaspoon chopped turmeric

1 teaspoon chopped ginger

1/2 tablespoon chopped galangal

Method :

Boil the brisket and innards in a pot of water until half-cooked. Add the ground spices, lemon grass, kaffir lime leaves, turmeric leaf and dried sour fruit. If necessarey, add some hot water. Simmer until the meat is tender. Remove the brisket and innards and cut into small bite-size pieces. Thread the meat onto the skewers, alternating between the brisket and 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 the satay with hot sauce and sprinkle with fried shallots.