- Padangese Sate -

Ingredients:
908 g (2 lbs) oxtongue (or beef or combination of two)
8 kaffir lime leaves
2 stalks of lemongrass, take only the white part, bruised
1 turmeric leaves, knotted (optional)
2 asam kandis (I substituted for kokam or gorakha, it can be found at
Indian/Caribbean markets)
water for boiling ox tongue
bamboo skewers
cooking oil
½ – ¾ cup rice flour, dissolved in a small amount of water

Spices to grind:
7 shallots
3 cloves garlic
red cayenne peppers (I substitute for ground chilies as many as you can handle the
hot flavour)
3 cm long galangal
2 cm long ginger
2 cardamoms
1 tsp ground coriander
½ tsp cumin powder
2 tsp curry powder (I prefer the Srilankan curry powder)
ground white pepper and salt as needed

Condiments:
rice cake (ketupat)
fried shallots (bawang goreng)

Directions:
1. In a pot, add water and bring to a boil. Add oxtongue, cook for about next 15
minutes.

2. Remove ox tongue from the pot and save 750 mL of the liquid. Scrape the ox
tongue with a knife. Rinse well under running water. Cut into cubes (1x2x1 cm3).

3. In the same pot, combine 750 mL liquid, ox tongue cubes, ground spices, turmeric
leaves, kaffir lime leaves, lemongrass, asam kandis and salt. Bring into a boil then
reduce the heat, simmer until the tongue completely cooked.
4. Thread 4-5 pieces of tongue into each skewer. Brush with a small amount of
cooking oil and grill couple of minutes until both sides are brown (do not grill too long
as ox tongue is already cooked).

Gravy:
1. Simmer the broth.
2. Gradually pour into rice flour mixture while stirring.
3. Keep stirring until the gravy thickens.

Serving Suggestion:
Place Sate Padang and rice cake on the plate. Pour the gravy over and garnish with
fried shallots. Serve while it’s still hot.
Beef Rendang

Ingredients

 1 teaspoon salt
 1 teaspoon ground coriander seed
 1/4 teaspoon ground turmeric
 1 inch ginger roughly chopped
 4 large cloves garlic roughly chopped
 4 large shallots roughly chopped (about 7 ounces)
 chili pepper flakes to taste (I used about 3 tablespoons)
 2 tablespoons vegetable oil
 2 pounds beef shanks or shortribs cut into large cubes
 2 stalks lemongrass white part only, smashed
 4 kaffir lime leaves
 1 inch galangal sliced into coins
 2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can
coconut milk
 1 tablespoon palm sugar brown sugar can be substituted

Instructions

1. Add all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a
food processor and run until there are no clumps left and you have a smooth
spice paste. You'll need to scape the bowl down a few times.
2. Add the oil to a heavy bottomed pot and heat over medium high heat until
shimmering. Fry the beef in batches, allowing each surface to brown before
turning. Transfer the browned beef to a bowl and repeat with the remaining
meat.
3. Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant.
Transfer to the bowl with the browned beef, leaving the oil in the pot.
4. Turn down the heat to medium low, and then add the spice paste. Fry, stirring
constantly until very fragrant and most of the moisture has evaporated (about
10-15 minutes). If the paste starts burning, reduce the heat and add a bit of
water. Add the coconut milk and palm sugar, and then return the beef and herbs
to the pot, stir to combine the turn the heat down to medium low and loosely
cover with a lid (you want some steam to escape). Stir the rendang periodically
and simmer for 3-4 hours until the meat is very tender.
5. Once the meat is tender and most of the liquid has evaporated (about 4 hours),
remove the lid and turn up the heat. You'll need to stir the mixture constantly to
prevent it from burning, but you want to evaporate as much liquid as you can
without burning the meat. At this point there should be quite a bit of oil in the
 pot from the meat so you're essentially frying the sauce and concentrating the
flavors.
6. The rendang is done when there is almost no sauce left and the meat is dark
brown. Ideally you'll let this sit overnight for the flavors to evenly distribute into
the meat. During this time, the meat will turn chocolate colored and the flavors
will deepen. Serve the beef rendang with steamed rice.