This recipe has been gleaned from the Website of �Tabloid NOVA� a monthly womens magazine in Indonesia, the original article is here http://www.tabloidnova.com/articles.asp?id=6944
Ingredients:
250 grams of cleaned beef intestines(note that these have the outside tissue and fat still attached)
10 fresh eggs
2 tsp of salt
1 tsp of ground black pepper
3 dsp of cooking oil
1 turmeric leaf
3 kaffir lime leaves
750 ml of coconut milk
10 red chillies
8 small red shallot onions
4 cloves of garlic
5 candlenuts or macadamia nuts
3 cm of galangal root (a rhizome similar to ginger) peeled
4 cm of turmeric root peeled
2 cm of ginger root peeled
2 tsp of tamarind paste
Sausage Preperation:
Clean the beef intestines thoroughly, by flushing with cold water.
Cut into 10 cm lengths and tie off with twine.
Whisk the eggs with half of the salt and half of the freshly ground black pepper.
Fill the cleaned casing with the aid of a funnel until they are three quarters full.
Tie off the open end of the casings with twine.
Place the sausages into simmering water and leave until the egg is firm and the casing is cooked, about 15 minutes.
Remove and place in the refrigerator.
Sauce Preperation:
Grind the following ingredients until fine, red chillies,small red shallot onions, garlic, candlenuts or macadamia nuts, galangal, turmeric, ginger adding the remaining salt and freshly ground black pepper and the tamarind paste.
Heat the oil in a wok or shallow saucepan then add the ground spice mixture, kaffir lime leaves and turmeric leaf and cook until the ingredients are softened.
Add the coconut milk and incorporate into the spice mixture then add the cooked sausages, simmer until the sauce starts to show some slight oiliness on the surface and has thickened, do not boil as this will separate the coconut milk.
Serve with plain boiled rice and your choice of vegetable.
