offal satay with a special padang sauce


offal satay with a special padang sauce

1 fresh ox tongue, soaked in cold water for 2-3 hours

1tsp salt

450g/1 lb honeycomb tripe, soaked in cold water for 10 minutes

1 ox heart

225ml/8 fl oz hot water

1 turmeric leaf (optional)

115ml/4 fl oz rice cooking water or 2 tbsp rice flour diluted in 4 tbsp water, plus 115ml/4 fl oz hot water

For the bumbu (paste)

4 shallots, chopped

4 garlic cloves

2 tsp ground coriander

½ tsp ground cumin

1 tsp chopped ginger

½ tsp chopped galangal or laos powder

1 tsp chopped lemongrass, soft inner part only

2-6 fresh red chillies, deseeded and chopped

1 tsp salt

2 tbsp peanut (groundnut) oil

2 tbsp tamarind water

you will need metal or soaked wooden or bamboo satay skewers

Makes 48 skewers, or more if smaller


Drain the ox tongue, then put in a large saucepan.  Cover with cold water, add the salt and bring to the boil. Simmer for 2 hours, then leave to cool in the water.  When cold, peel the tonuge, and slice it into six or seven slices.  Drain the tripe and cut it into six pieces.  With a very sharp knife, trim off the fat around the heart, and also cut away the arteries and fibrous tiusse.  Cut the heart into halves.

Blend all the ingredients for the paste until smooth.  Transfer the paste to a saucepan, and gently fry, stirring often, for 4-5 minutes until aromatic.  Transfer half of the paste to another saucepan.  Put all the offal in the first saucepan, cover the saucepan tightly, and simmer for 15 minutes to allow the offal to cook in its own juices.  Uncover, and give the contents a sitr.  If they are already too dry, add about 5-8 tablespoons of hot water from the kettle (or use the rice cooking water) and continue cooking, again covered with a tight lid, for 10 minutes.  Remove from the heat, adjust the seasoning with a little salt if necessary, and keep to one side while you finish cooking the sauce.

Add the 225ml/8 fl oz hot water to the pan with the other half of the paste and the turmeric leaf, if using (here's where you can put in coconut milk instead of water, if you wish).  Bring the whole thing to the boil, and continue cooking until the sauce has reduced by half.  Taste, add more salt if necessary, and keep to one side.

Cut the offal into cubes, ready to be put onto skewers.  Just before serving, grill the skewers over a charcoal fire, in a salamander or under a grill for a few minutes to brown them.  Reheat the sauce, and serve the satay while the sauce is piping hot, with boiled rice or lontong (compressed rice).


My husband Roger enjoying sate Padang at Warung Sate Sjukur