Sate Lilit Bali (Lilit Satay from Bali)

Indonesian Cuisines -  The name Bali is very well known in the world as one of the world's tourist destinations. In addition to cultural customs and natural beauty, Bali also has exceptionally delicious dish, one of which is Sate Lilit

Sate Lilit is a traditional Balinese dish, which to some extent can also be found in Lombok (West Nusa Tenggara province) due to Balinese influence in parts of the island, dating back to the time of Karangasem Kingdom.

Indonesian Cuisines - Sate Lilit Bali

Sate Lilit can be made using a variety of protein source: chicken, beef and fish. The meat of choice is well minced, mixed with spices and wrapped arround a skewer -either made from coconut leaf sticks, bamboo sticks, or for a more modern look, lemon grass sticks.

Because the dish already boasts such rich flavor, there is no longer any need for accompaning condiments. To balance its dryness, Sate Lilit is usually served with a kind of savory fish soup called be pasih mekuah. The fish most commonly used to make the dish is tuna.

In the neighboring island of Lombok, locals add grated coconut to their version of Sate Lilit and call it Sate Pusut.https://cuisinesindonesia.blogspot.com

INGREDIENTS (makes around 20 skewers):

• 500 gr fillet of Spanish mackerel
• 400 gr shrimps, remove skin and head
•       6 tablespoons thick coconut milk
• 75 gr half mature coconuts, dessicated
• 240 gr 20 pcs lemon grass stalks, to be used as sate skewers
• 10 gr 10 sheet kaffir lime leaves, thinly sliced
•     3 teaspoons kaffir lime juices
•     3 tablespoons cooking oil
•     20 sheet aluminum foil, cut in the size of 10 x 10 cm

WANGEN:

• 5 gr black pepper
• 20 gr 3 pcs nutmeg
• 30 gr 3 cloves garlic
•     1 teaspoons fermented sprimp paste
•     5 pcs red chilies
• 100 cc cooking oil
• 5 gr salt

GROUND SPICES:

• 120 gr 11-12 pcs shallots
• 6 gr 3 pcs garlic cloves
• 100 gr 4-5 pcs red chilies
• 6 gr 1 1/2 teaspoons lesser galangal, minced
• 12 gr 2 1/2 teaspoons tumeric, minced
• 12 gr 2 1/2 teaspoons galangal, minced
• 15 gr 3 teaspoons palm sugar, thinly shaved
• 12 gr 3 teaspoon lemon grass, finely minced
• 20 gr 4-5 pcs candienuts, lighly toasted
• 10 gr 2 teaspoons salt

SAMBAL MATAH INGREDIENTS (MIX TOGETHER):

• 70 gr 7-10 pcs shallots, finely sliced
• 4 gr 2 pcs garlic cloves, finely sliced
• 140 gr 7 pcs red chilies, finely sliced
• 3 gr 3 pcs kaffir lime leaves, remove the stems and finely slice
• 1 gr 1/2 teaspoon cooked dark shrimp paste
• 39 gr 3 pcs lemon grass stalks, finely slice the stems
•     1 tablespoon lime juice
• 40 gr boiled cooking oil

DIRECTIONS:

1. Mince fish fillet very finely in a food processor or with a chooper. Sautee all the ground spices, add coconut milk, mix well. Remove, cool down.
2. Mix fish, shrimp, ground coconut, dessicated coconut, kaffir lime leaves and kaffir lime juice, then divide into 20-25 portions.
3. Covering your hands in plastic, mold the mixture around a lemon grass skewer over trimmed stalks. Wrap with aluminum foil.
4. Grill over charcoal, turning often, until golden brown and well cooked. Serve with Sambal Matah. Charcoal could be subtituted with oven.

Happy Cooking.

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