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1
Place the cleaned offal in the spiced broth with turmeric, lemongrass, kaffir lime leaves, and salt. Bring to a simmer and cook until each piece is fully tender and yields without resistance when pressed. Remove the offal and reserve the broth; discard the aromatics. Allow the offal to cool, then cut into 2 cm cubes.
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2
Thread the offal cubes onto the soaked bamboo skewers, three to four pieces per skewer, keeping pieces compact and even so they will grill uniformly.
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3
Grill the skewers over charcoal, turning once, until the surfaces are marked and lightly charred at the edges and the exterior feels firm under light pressure. The interior, already cooked, requires only surface colour.
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4
Return the reserved spiced broth to the heat. Whisk in the rice flour paste in a slow, steady stream, stirring constantly. This is where the dish lives or dies: the rice flour must be incorporated without lumps and cooked out fully until the sauce is thick, pourable, and turmeric-yellow — a viscous, roux-adjacent consistency that coats the back of a spoon heavily and does not taste of raw flour. It will set further as it cools; serve it while it is still fluid enough to pour.
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5
Arrange the grilled skewers on a plate and pour the hot turmeric sauce generously over them, coating the skewers completely. The sauce should not sit beside the sate as a condiment; it must envelop the skewers entirely.