Ingredients:

  • 200g Brisket
  • 800g 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)
  • Skewers
  • 1-2 tbsp Oil
  • 50g Rice flour & 1 tbsp cornflour for each 500cc stock
  • Fried shallots for garnishing

Finely pounded spices into paste :

  • 8 Red Chillies
  • 2 tsp Coriander, roasted
  • 1 tsp Peppercorns
  • 1/4 tsp Cumin, roasted
  • 6 Shallots
  • 1 tsp Chopped turmeric
  • 1 tsp Chopped ginger
  • 1/2 tsp Chopped galangan

How To:

  • 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.

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