wisata.asia

Ingredients

200 g Brisket
800 g Innards (heart, tripe, intestines, liver, lung)
2 1/2 liters Water
4 Kaffir lime leaves
1 stalk Lemon grass, bruised
1 Turmeric leaf
1 piece Dried sour fruit (Garcinia cambogia)
1 piece Skewers
1-2 tablespoons Oil
50 g Rice flour & 1 tablespoon cornflour for each 500 cc stock.
50 g Fried shallots, for garnishing

Spices Grounds

8 Red chilies
2 teaspoons Coriander, roasted
1 teaspoon Peppercorns
1/4 teaspoon Cumin, roasted
6 Shallots
1 teaspoon Chopped turmeric
1 teaspoon Chopped ginger
1/2 tablespoon Chopped galangal

How to make

• 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.