Satay Padang Style
(Sate Padang)

  • 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
  • 1 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
  • 1 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


  • 2 cups coconut milk
  • 1 cup rice flour
  • Reserved meat sauce
  • 2 teaspoons salt
  • 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 cup water during the cooking. The result should be a thick, creamy, spicy sauce. Keep warm.
  • Cut all the cooked meats into -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.

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