Recipe : Famous Sate Lilit ( Minced Satai )
In Bali, sate lilit (minced sate) is usually made from saltwater fish, chicken, or pork. Minced Satai was the most favourite signature dish from Bali. The protein of choice is first minced, then blended with the Balinese basa genep basic spice mix and molded around a katik (skewer made from coconut leaf steams). For a more exclusive presentation, replace the katik with lemongrass stalks. Already spiced, this dish requires no more condiment. The same meat and spice mixture, called luluh, can also be wrapped in banana leaves and steamed to make tum (derived from the Dutch word ''stoom'' for ''steam''). Lets make your own Minced Satai!
Main Ingredients :
- 250 grams saltwater fish (snapper, Spanish mackerel,tuna > minced or ground in food processor
- 100 grams grated coconut (toasted)
- 1/4 tsp black pepper
- 1/2 tsp coconut sugar
- 1/4 tsp tamarind juice
- Lemongrass stalks (to be used as skewer)
- 2 red chilies (remove the seeds)
- 2 bird's eye chilies
- 5 shallots
- 3 garlic cloves
- 3 candlenuts
- 1 tsp coriander powder
- 1/2 tsp shrimp paste (roasted)
- 1 little finger sized-piece turmeric
- 1 little finger size-piece ginger
How To Make :
- In a food processor or using mortar and pestle, grind the spices to a smooth paste. Set aside and blend well with the fish mince, toasted grated coconut, tamarind juice and black pepper. This soft mixture is called luluh.
- Shape generous tablespoons of the mixture onto one end of each lemongrass stalk.
- Grill on charcoal until golden and cooked through.
- Minced Satai ready to serve.
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