350 grams of chicken intestine
1 tsp whiting, dissolve with a little water
2 cm ginger, stir
1 lemongrass stick, spread
3 cm galangal, curly
3 orange leaves
1 tablespoon of brown sugar comb
600 ml coconut milk from coconut grains
tsp pepper powder
1 teaspoon of cilantro powder
tsp chicken powder broth
Salt to taste
Enough water
Right amount of oil
Poke satay to taste
Sweet soy sauce to taste
Softened seasoning:
5 onion grains
4 cloves garlic
3 candlenut
teaspoon cum
2 cm of turmeric
How to make:
Wash the intestine using running water until clean. Spread with whiting solution. Let stand for a few minutes. Rinse thoroughly. Drain.
Put the intestine into the pan. Add 500 ml of water and ginger. Boil over medium heat until cooked. Lift. Drain.
Heat the oil. Saute the spices, lemongrass, galangal, and lime leaves until fragrant. Add brown sugar, stir until well blended.
Enter the intestine. Stir until it changes color.
Pour coconut milk into it. Cook until boiling while occasionally stirring so the coconut milk doesn't break.
Add powdered pepper, cilantro powder, stock broth, and salt. Stir well. Cook until the seasoning is absorbed and cooked. Lift.
Intestinal puncture on a skewer. Do this method until the intestines run out.
Burn on coals while smeared with sweet soy sauce. Don't forget to flip it back so that the satay cooks evenly. Lift.
Put the satay on a serving plate. Serve.
