Satay Padang a.k.a Sate Padang is very common in Indonesia originally from
Padang, West Sumatra. It is said to be the most spicy sate among other kind of
sate because it employs many different kind of spices. I recommend you to try
this recipe.

Ingredients:

½ cup sliced onion
cloves garlic, sliced
tablespoons peanut or corn oil
veal or beef hearts, quartered
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
tablespoon fine chopped ginger
1½ tablespoons coriander
teaspoon ground cumin
pieces of jeruk purut, or 3 square inches of lemon peel
salam leaves
1 piece of laos
1 2-inch cinnamon stick
1 cup water
2 stalks lemon grass
3 cups coconut milk
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 / rice cake.