25Bamboo skewersSoak in a water for 20-30 minutes so it won't burn when you grill your sate
Ground spices:
5-6red ancho chilior you can use fresh long red chili
2tsproasted coriander seeds/ketumbar
1tspfennel seeds
5garlic clovespeeled
5shallots
2inchturmeric rootor use 2 tsp turmeric powder
1tspsalt
Instructions
Prepare the beef and tongue:
Parboil the beef and tongue for about 5 minutes, discard the water and then scrape the whitish stuff off the tongue and cut the tongue and beef into about 2 x 2 x 3 cm pieces. Don't cut too small or they will fall apart during cooking
Cook the beef and tongue:
Place the meat and tongue in a large pot and marinade with the ground spices for 30 minutes
Pour in the water and add the kaffir lime leaves, lemongrass, galangal, and ginger. Bring to a boil and then lower the heat to let them cook until cooked through, about 30 minutes. Remove the meat and tongue from the broth. Discard all the spices and herbs. Strain the broth and save about 1000 ml of broth. Have a taste and season the broth with salt to your taste.
Grill the sate:
Thread meat and tongue pieces onto the bamboo skewers, about 3-4 pieces of meat + tongue for each skewer. Get your grill ready and brush the sate with some oil on both sides and grill until they are slightly browned but not too long so the meat won't toughen and dried up too much or you can broil them on low in the oven until nicely charred, but not burned
Thicken the broth:
Bring the broth back to boil. Stir the rice flour mixture again before pouring into the stock to thicken up the stock (this is an important step or you will end up with lumps). Continue to stir vigorously after that until it is thick and smooth. Immediately pour the sauce over the sate and rice cakes (if using). Sprinkle with fried shallots crisps. It is best to serve while it's piping hot. I served with some fried pork/beef skins to scoop up that delicious sauce