1 kilogram of beef tongue, hot water immersion, kerik, wash out
1 ½ liters of water
1 turmeric leaf sheet
2 cm galangal, smashed
4 lime leaves
1 stalk lemongrass, crushed
3 cm kandis acid
1 teaspoon salt
18 skewers
Mix, stir:
25 grams of rice flour
1 tablespoon corn starch
Refined:
8 pieces of curly red chili
1 teaspoon coriander powder
½ teaspoon pepper
¼ teaspoon cumin
6 pieces red onion
1 teaspoon curry powder
2 cm turmeric
2 cm ginger
2 tablespoons cooking oil

Boiled beef tongue, ground spices, turmeric, galangal, lime leaves, lemongrass, kandis acid, salt, and cook until tender tongue.
Remove and drain. Cut tongue size 1 x 2 x 1 cm. Set aside water.
Puncture every 5 pieces of beef tongue with a skewer. Bake on coals of fire as he turned around and dioles oil until cooked and fragrant.
Aloe Heat broth, add 500 ml water, boil enter rice and sago flour mixture and seasoning, stir well and has thickened. Lift.
Serve with satay sauce, pieces of diamond and a sprinkling of fried shallots