Padang satay

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 (lontong if in indonesian language)