• ½ cup sliced onion
• 5 cloves garlic, sliced
• 3 tablespoons peanut or corn oil
• 2 veal or beef hearts, quartered
• 2 lbs. beef chuck, cut into 4-inch chunks
• 1½ lbs. veal tongue, cut into 3 pieces
• 1 lb. beef tripe, cleaned and cut into 4 pieces
• 2 tablespoons fresh red hot chili, blended into a paste
• 2 tablespoons salt
• 1 tablespoon turmeric
• 1 tablespoon fine chopped ginger
• 1½ tablespoons coriander
• 1 teaspoon ground cumin
• 3 pieces of jeruk purut, or 3 square inches of lemon peel
• 2 salam leaves
• 1 piece of laos
• 1 2-inch cinnamon stick
• 1 cup water
• 2 stalks lemon grass
• 3 cups coconut milk

THE SAUCE:

• 2 cups coconut milk
• 1 cup rice flour
• Reserved meat sauce
• 2 teaspoons salt
• ½ ripe tomato, sliced thin
• Bamboo skewers

• Fry the onion and garlic lightly in the oil in a large sauce-pan. Add all the other ingredients except the coconut milk, and mix well. Cook, covered, for about one and one-half hours, or until the meats are soft. Then add the coconut milk, and cook for thirty minutes. Remove the meats, and reserve this meat sauce, which should measure about 2 cups.
• To make the sauce, mix the coconut milk and rice flour into a thin paste. Bring the reserved meat sauce to a boil, and add the rice flour paste, salt and tomato. Cook and stir, for ten minutes over a low flame until the sauce is well mixed. If it becomes too thick, add ½ cup water during the cooking. The result should be a thick, creamy, spicy sauce. Keep warm.
• Cut all the cooked meats into ½-inch cubes. Put 5 cubes of different meats on each skewer so that you have a contrast in textures. Heat the skewer briefly over a charcoal fire, gas or electric broiler; then dip it liberally into the warm rice sauce. The satays are usually eaten with rice rolls.

Makes 10 servings, with other dishes.