Ingredients:
1 kilogram of beef tongue, hot water immersion, Kerik, wash
1 ½ liters of water
1 sheet turmeric leaf
2 cm galangal, crushed
4 pieces of orange leaves
1 stalk lemongrass, crushed
3 cm kandis acid
1 teaspoon salt
18 skewers
Mix and stir:
25 grams of rice flour
1 tablespoon of corn starch
Puree:
8 pieces of curly red chili
1 teaspoon coriander powder
½ teaspoon pepper
¼ teaspoon cumin
6 pieces of red onion
1 teaspoon of curry powder
2 cm turmeric
2 cm ginger
2 tablespoons of cooking oil
How to make:
Boiled beef tongue, spices, turmeric, galangal, lime leaves, lemongrass, tamarind kandis, salt, and cook until tender tongue.
Remove and drain. Cut the tongue size 1 x 2 x 1 cm. Set aside the water.
Plugs every 5 pieces of beef tongue with skewers. Bake on hot coals while behind and forth and smeared oil until cooked and fragrant.
Aloe Heat broth, add 500 ml of water, bring to a boil enter the rice and sago flour mixture and seasonings, stir well and thickens. Lift.
Serve with satay sauce, and a sprinkling of diamond pieces fried shallots
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