1 kg of beef tongue, hot water dip, Kerik, wash clean
1 1 / 2 liter of water
Turmeric 1 bay leaves
2 cm galangal, crushed
4 lime leaves
1 stalk lemongrass, crushed
Kandis acid 3 cm
1 teaspoon salt
18 skewers
mix, mix well:
25 g rice flour
1 tablespoon sago flour

Blend:
8 curly red chilli
1 teaspoon ground coriander
1 / 2 teaspoon pepper
1 / 4 teaspoon cumin
6 pieces red onion
1 teaspoon curry powder
2 cm turmeric
2 cm ginger
2 tablespoons cooking oil

How to Make:
Boiled beef tongue, soft spices, turmeric, galangal, lime leaves, lemon grass, Kandis acid, salt, and cook until soft tongue. lift, drain.
lindah cut the size of 1×2x1 cm. reserve water. 5 pieces per skewer beef tongue with a skewer. grilled over hot coals with a reversed – behind and dioles oil until cooked and fragrant.
Aloe Heat broth, add 500 ml water, boil the mixture enter the rice and sago flour and seasonings, stir well and thickens. lift.
Serve with satay sauce, pieces of diamond and tabusan fried onions.
Barbeque