Recipe: Appetizing Sate Lilit (Satay Lilit Bali)

Sate Lilit (Satay Lilit Bali). Follow this easy recipe to make Balinese Satay at home! Hai guys hari ini share resep Sate Lilit khad Bali nih, Sate Lilit adalah sebuah varian sate asal Bali Sate ini terbuat daridaging babi, ayam, ikan, sapi. The name of satay lilit means satay that's wrap around, in this case aroung bambu skewer or lemon grass stalk.

This satay is made from minced pork, fish, chicken, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. SATE LILIT BALI (Balinese Minced Seafood Sate). Balinese food is known to have stronger flavours and aroma due to the generous use of lemongrass, chilies, lime leaves, galangal, and other spices. You can have Sate Lilit (Satay Lilit Bali) using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of Sate Lilit (Satay Lilit Bali)

1. You need 1 of medium size mackerel or seabass fillet.
2. You need 100 gram of chicken (optional).
3. You need 1 cup of shredded young coconut (made from 1/4 coconut).
4. Prepare 10 grams of coriander powder.
5. You need 4 of shallot.
6. Prepare 4 cloves of garlic.
7. It's 4 pcs of dried candlenuts.
8. It's 4 of turmeric (each thumb sized).
9. It's 2 of red peppers.
10. You need 1 of small chili pepper.
11. It's 1 tbsp of vegetable oil.
12. Prepare 10 pcs of lemongrass.
13. It's 1 tbsp of sugar.
14. You need 1 tsp of salt.
15. Prepare 1 tsp of butter.

The seafood sate sold in Bali has beautiful distinct flavours. Sate lilit is a popular dish from the Island of Bali. The word "lilit" roughly means "wrap around". If you look at the list of the ground spices ingredients, chances are you probably not going to give this sate lilit a try.

Sate Lilit (Satay Lilit Bali) instructions

1. In a food processor put the spices, sugar, and salt (except lemon grass) and grind until soft and no big chunks or lumps, set aside.
2. Use food processor again and grind the fish fillet and chicken together until soft and tender.
3. Sauté the ground spices using vegetable oil until the flavour comes out and greasy.
4. Inside a medium bowl, put the shredded coconut and sautéd spices together and mix gently until the shredded coconut turns yellowish.
5. In the same bowl add in the ground fish and mix them altogether by hand until the texture is blended properly. The heat from the hand helps the mixture blend faster and create a sticky and greasy dough.
6. Prepare the lemon grass and stick the satay dough on it like a skewer. Make sure you press hard enough to let no air between the skewer and the dough.
7. Grill the satay or panfry it on a nonsticky pan (low heat) 2 mins each side and ocasionally put butter on it until golden brown.
8. Serve with sambal matah or sambal kecap as the condiments 😉.

Indonesian cooking does use lots of fresh spices and yes, some of the spices can be difficult to. Mix the spice paste through the minced pork. Add chopped lime leaf and coconut milk. Repeat until all the mixture is used. Balinese Food: The Traditional Cuisine & Food Culture of Bali by Dr.