Ingredients

The following ingredients have 4 Servings
  • 1 kg ox tongue (see notes)
  • 3 Tbsp oil (plus mre for brushing the sate )
  • 1.5 litre liquid from cooking the tongue
  • 40 Bamboo skewers (Soak in a water for 1 hour so they won't burn when you grill your sate)
  • 20 dried red chilies (soak until soft and seeded, more if you want it spicier)
  • 15 gr turmeric (or use 2 tsp turmeric powder)
  • 40 gr ginger roots
  • 15 shallots (peeled)
  • 10 cloves garlic (peeled)
  • 10 candlenuts (toasted on dry pan until aromatic)
  • 1 Tbsp good-quality curry powder
  • 3 Tbsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp white peppercorns
  • 100 gr galangal roots (cut into slices)
  • 4 stalk lemongrass (bruised with heavy object)
  • 10 kaffir lime leaves (tear the edges to release flavor)
  • 6 bay leaves (daun salam)
  • 10 cloves
  • 2 star anise
  • 1 large cinnamon stick (or use 2 tsp cinnamon powder)
  • 1 tsp salt (or more to taste)
  • 1 tsp sugar
  • 1 tsp chicken powder
  • 80 gr rice flour (you may or may not need all)
  • Lontong
  • Crispy fried shallots / bawang goreng
  • Fried beef or chicaroon

Instruction

  • Soak the bamboo skewers for at least 1 hour or overnight if you plan ahead. Then discard the soaking water when you are ready to use them
  • Bring 1.5 liter of water to a boil and then add the tongue and boil for 15 minutes under medium heat. Save the cooking liquid. Remove the tongue and let it rest for 10 minutes on a cutting board. Cut the tongue into about 2 x 2 cm and about 1 cm thick. Don't cut too small or they will fall apart during cooking
  • Put all ingredients for ground spices in a food processor and blend into a paste. Preheat a heavy-bottom pot. Put 3 Tbsp of oil and saute the ground spices until fragrant, about 3-4 minutes. Add all ingredients under "other spices" in and continue to saute for another 5 minutes. Add the parboiled tongue and saute for another minute. Add the liquid from boiling the meat. Bring back to a boil and then lower the heat to medium and cover to let the tongue simmer for about 30 minutes or until tender but not falling apart
  • Leave the tongue soaked in the broth for a minimum of 4 hours or overnight in the fridge if you can. This will add more flavor to the tongue. Then remove the tongue from the broth and discard all the spices and herbs. If you put in the fridge you can heat it back up a little bit just to melt the fat that has solidified, then discard the spices, herbs and remove the tongue. Strain the broth and let it cool down before we thicken it. Have a taste and season the broth with salt to your taste.