In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
500 gr Daging dan atau Lidah sapi, Bawang goreng
5 Daun jeruk, 1 sm Tepung tapioka+1 st Maizena*
2 cm Lengkuas & 1 Sereh-geprek, 3 Kemiri-giling
25 gr Tepung beras, 2 st Gula, 750 ml Air
1 Daun kunyit (opsional)
Haluskan:
6 Bawang merah, 5 Bawang putih, 2 Cabai merah
2 cm Jahe, 1 st Lada, 2 cm Kunyit, 1 cm Asam
¾ st Bumbu kari bubuk, 1½ st Garam, 1 st Jintan
1 sm Ketumbar, 2 Kapulaga, 10 Cabai keriting**
Cara membuat
Kalau menggunakan lidah: rebus lidah di air mendidih 15 menit lalu kerik & cuci. Potobg2 daging/lidah berukuran 1x2x1 cm, sisihkan.
Tumis bumbu halus. Angkat ½ bag. bumbu untuk membuat saus. Masukan daging/lidah, lengkuas, daun jeruk, daun kunyit, sereh, gula & air. Aduk rata & rebus sampai daging empuk. Angkat & tiriskan daging. Simpan 500 ml kaldu rebusan. Tusukkan 4 iris daging/lidah di tusukan sate kemudian dibakar sampai kecokelatan di kedua sisinya.
Saus: Campur sisa bumbu halus dengan kemiri & kaldu sisa merebus daging, didihkan, kentalkan dengan tepung beras & tapioka. Siram saus di atas sate. Taburi bawang goreng. Hidangkan dengan ketupat/lontong (klik pada link untuk melihat resep Lontong).
* Dapat digantikan dengan 1 sm Tepung sagu. ** Dapat dikurangi bila tidak suka terlalu pedas.
Ingredients
500 gr Beef & or Ox Tongue, 3 Candlenuts-grind
5 Kaffir lime leaves, 750 ml Water, 2 tsp Sugar
1 tbsp Tapioca flour+1 tsp Cornstarch*-combine
2 cm Galangal & 1 Lemongrass-bruised
25 gr Rice flour, fried Shallots/Onions
1 stalks Turmeric leaf-knotted (optional)
Grind into a paste:
2 cm Ginger, 2 Red chilies, 2 Cardamom pods
¾ tsp Curry powder, 1 tsp Cumin, 6 Shallots
1 tbsp Coriander, 1 tsp Pepper, 1½ tsp Salt
5 Garlic cloves, 10 Cayenne peppers**
2 cm Turmeric, 1 cm Tamarind
Directions
If you`re using Ox tongue: cook tongue in boiling water for 15 minutes. Then culprit & wash it. Cut the beef & tongue into 1x2x1 cm chunks; set it aside.
Sauté the spices paste with frying oil. Take out ½ part of it for making the sauce. Put in the meat, galangal, lemongrass, lime leaves, turmeric leaf, sugar & water. Simmer until the meat tender. Lift meat & drain. Save 500 ml of the broth. Thread 4 pieces of the chunks into each skewer. Grilled satay until lightly brown on both sides.
Sauce: Mix the rest of sautéed spices with broth & candlenuts. Bring to a simmer. Thicken the sauce with tapioca flour & cornstarch. Pour the sauce over satay, sprinkle with fried shallots. Serve the satay with rice cake (click on the link to see Rolled & Compressed Rice Cake recipe).
* Can be substitute with 1 tbsp Sago Flour. ** Can be reduced when you don`t want it to be really spicy.