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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.
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