Bali Sate Lilit Satay Recipes

BALI SATE LILIT (SATAY)

Steps:

• Put all the ingredients in a large stainless steel bowl. Mix everything well until sticky.
• Divide the mixture into 6 ping pong ball sized meatballs.
• Take one meatball and 1 satay stick. Wrap and twist the meat from the top down. Repeat for all meatballs.
• Heat some oil on a pan (or use a grill to be more authentic) and cook the skewers until lightly browned on the outside.

SATE LILIT (BALINESE FISH SATAY)

Steps:

• Make the bumbu: To a blender, add the chiles, shallot, candlenuts, ginger, garlic, tomatoes, and salt and blend to a fine paste.
• In a medium skillet over medium heat, heat the oil, then add the chile mixture and cook, stirring frequently, until most of the moisture has evaporated and the paste is dry but not yet beginning to brown, about 10 minutes. Remove from heat and set aside to cool to room temperature. Stir in the lime juice and leaves.
• In a food processor, pulse the mackerel until just minced. Transfer to a medium bowl, then add the reserved spice paste, the fried shallots, grated coconut, coconut milk, and salt. Stir well to combine; if the mixture seems very wet, stir in the cornstarch. Transfer to the fridge to chill for one hour.
• Meanwhile, preheat a charcoal, gass, or electric grill to cook over high heat.
• When ready to grill, retrieve the fish mixture from the fridge and divide into 16 ping pong-sized balls. Flatten each ball into a patty, then wrap around the root ends of the lemongrass stalks, packing the mixture in oblong shape, about 2½ inches long, two per stalk.
• Brush the satay lilit lightly with coconut or sunflower oil, then transfer to the grill and cook on one side without moving until the fish creates a crust, about 2 minutes. Turn and continue cooking on all 4 sides, about 2 minutes per side.
• Serve hot, with sambal on the side, if desired.

BALINESE CHICKEN SATAY

Steps:

• Thinly slice then finely chop the shallots, garlic and ginger. Now finely chop the chilli, including the seeds. This amount of chilli gives a spicy but not too fiery kick to the chicken satay, but discard the seeds if you don't like the heat.
• Heat the oil in a frying pan over a low heat. Add the shallots, garlic, ginger and chillies and fry for 1-2 minutes just to soften. Pour in a couple of tablespoons of water to soften, then stir in the spices (and freeze-dried lime leaves, if using) and fry for a minute.
• Remove the pan from the heat, let the mixture cool down, then blend to a paste with a pestle and mortar, using an up-and-down motion with the pestle. It will take several minutes to make a soft paste.
• Mix the spice paste, the coconut and, if using, the shredded fresh lime leaves with the minced chicken. Season with salt.
• Break off pieces of the mixture the size of a large walnut. For each, flatten into a round and lay a lemongrass stalk or wooden skewer in the centre. Mould around the bulbous end of the stalk (or skewer), working it so it goes about 8cm up it.
• Rough up the surface a little with your fingers so that the meat is not completely smooth and has some texture, then set aside while you shape the rest of the skewers. Brush each skewer with extra oil.
• Cook the skewers on a preheated BBQ, griddle pan or grill for 8-10 minutes, turning several times. Serve on banana leaves.