satay padang from indonesian

ingredients:
1 kg beef tongue or, cleaned and diced 1cm x 1cm x 1 cm (I usually buy that for Gulasch that have been cut into pieces)
10 sheets lime leaves
1 / 4 turmeric leaves
1 / 2 sticks cinnamon
2 pieces of flower deaf
2 cloves
2 grains of cardamom
4 tablespoons rice flour
2 tablespoons tapioca flour
water
oil to spread
skewer

puree:
5 pieces of chilli or 1 tsp chilli powder (or to taste)
5-6 Schalloten fruit (or 12 spring onions)
1 tablespoon coriander, toasted
1 / 2 tsp cumin, roasted
1 / 2 tsp pepper
5 cm ginger (1 tsp ginger powder)
5 cm turmeric (2 tsp turmeric powder)
2 tsp salt

Complement:
diamond / rice cake
fried onions

How to Make:

     Boil the meat. Discard foam. Enter spices, lime leaves, turmeric leaves, cinnamon, flowers dull, and cloves, stirring. Continue boiling over medium heat until meat is tender.
     Remove the meat from the stew, 4-5 tusuki cut / puncture, basting with oil, roast back and forth a little while.
     Dissolve rice and tapioca flour with enough water, pour a little into the boiling broth, stirring rate to obtain the desired consistency.
     Arrange rice cake on a plate, put some skewers, pour the sauce, sprinkle fried onions, ready to serve.