Padang Satay

Who is not familiar with the Satay Padang, Satay Padang is named for the three types of variants in the sate of West Sumatra, Padang satay, Satay Padang Panjang and Pariaman.
Wearing materials Padang Satay beef, tongue, heart, and intestine with peanut sauce (like porridge) plus a spicy chili. Sate Padang Panjang satay sauce is distinguished by the color yellow while red Pariaman Satay sauce.

Material :

1 sheet of turmeric leaf
2 cm galangal, crushed
4 kaffir lime leaves
1 stalk lemongrass, crushed
3 cm kandis acid
1 kilogram of beef, tongue hot water, cleaned, washed
1 ½ liters of water
1 teaspoon salt
18 skewers

Combine, mix together:

25 grams of rice flour
1 tablespoon cornstarch

Puree:

6 pieces of red onion
1 teaspoon curry powder
2 cm turmeric
2 cm ginger
8 pieces curly red chili
1 teaspoon coriander powder
½ teaspoon pepper
¼ teaspoon ground cumin
2 tablespoons cooking oil

How to make:

1. Boiled beef tongue, spices, turmeric, galangal, lime leaves, lemongrass, kandis acid, salt, and cook until tender tongue. Remove and drain.
2. Then cut according to taste.
3. Puncture each of the 5 pieces of beef tongue skewers at the puncture.
4. Heat the broth of the tongue, add 500 ml of water, bring to a boil again, then mix the rice and sago flour and spices, stir well and thickens.
5. Beef satay sauce and tongue ready to serve.
6. Do not forget to sprinkle fried onions on top