Danguang-Danguang Satay (Sumatra Barat)
Beef satay with coconut milk sauce
Bahan-bahan:
Ingredients:
300g beef tenderloin
300g beef tongue
2 jeruk purut leaves
2 kunyit leaves
2 serai/sereh/lemongrass
1/2 grated coconut
4 tbsp rice flour
1 1/2 tbs curry powder
750ml beef stock (see recipe)
200ml thick coconut milk (kental)
2 tbsp oil
Satay skewers
Haluskan:
bumbu:
9 shallots
6 cloves garlic
10cm lengkuas/galangal
6cm jahe
6cm kunyit
1 tbsp ketumbar
1 tsp jinten
2 tsp salt
Cara membuat:
Preparation:
Clean the beef and tongue. Cut the meat into cubes. Heat the broth in a pan and cook the tongue until tender. Set aside. Cut the tongue into cubes.
Pound or grind the bumbu ingredients into a paste. Heat the oil in a pan and sautรฉ the bumbu for 5 minutes. Then add the jeruk purut, kunyit leaf, and serai and cook for 4 minutes. Divide the bumbu into two portions.
In a pan, combine one portion of the bumbu with the tongue, meat, broth, and grated coconut and cook over low heat until tender. Remove the meat from the pan and thread the meat and tongue onto skewers alternately. Then grill/roast over a charcoal fire until browned and done. Serve the satay with the coconut milk sauce.
Sauce:
In a pan, combine the remaining bumbu with the curry powder and coconut milk and bring to a boil over low heat, stirring constantly. Then add the rice flour and stir until the sauce thickens.