Satay Padang

Ingredients:
* ½ 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
* 1½ 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
* 1½ 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

THE SAUCE:

* 2 cups coconut milk
* 1 cup rice flour
* Reserved meat sauce
* 2 teaspoons salt
* ½ ripe tomato, sliced thin
* Bamboo skewers

Instructions:

* 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 ½ cup water during the cooking. The result should be a thick, creamy, spicy sauce. Keep warm.
* Cut all the cooked meats into ½-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.