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Recipe: Sate Lilit Bali
Ingredients:
250 grams shrimp (cleaned and deveined)
250 grams mackerel or any firm white flesh fillet
50 grams desiccated coconut
6 pieces kaffir lime leaves (thinly sliced)
2 tablespoons palm sugar (gula jawa)
Red capsicum (tiny cubes for sprinkles)
Bamboo skewers or fresh lemongrass may be used
Processed Ingredients:
8 shallots
2 cloves garlic
2 cm galangal or blue ginger
2 cm kencur or lesser galangal
1 teaspoon coriander seeds
1 cm fresh turmeric
Mince all ingredients until they turn into a smooth paste. DO NOT FRY
Method:
1. Mix both fish & shrimp in food processor until smooth. Mix in desicated coconut. Add 3 tablespoons of thick coconut milk.
2. Add processed ingredients, mix well. Add salt & sugar to taste.
3. If the mixture is still too dry, you may add 1 egg white and a bit of olive oil.
4. Shape the mixture on sate sticks/lemongrass stalk, flatten slightly.
5. Charcoal grill sate until light brown and cooked through.
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SHARE THE RECIPE & PHOTOS:
I love sate lilit. Had lots of them when I was in Bali. Haven’t even attempted making at home.. I love the shot of sate lilit…good shot!!
MMMmmm this looks phenomenal! How do you make the sauce?
Looks good, I like the sate I had in Bogor years back
OH YES,
This one of my favorite appetizers when I go eat at Thai restaurants although I wonder if the seasoning is all the same?
Love the presentation in the cool glasses. Perfect for a glam cocktail party.
This is a very interesting sate like the Vietnamese shrimp on sugar cane strips. Look forward to more varieties.
Beautiful! Love the presentation and photos. I am going to make this!!
I love how Rasa Malaysia has become THE source for amazing Southeast Asian recipes, not just Malaysian. Thanks for introducing me to great new blogs/bloggers too with your guest blog series!
Interesting to see here satay served without the creamy chunky peanut sauce. I haven’t found any US satay that offers the same flavor we had from home. Some say the way they grilled them here, without the charcoal. I think the frozen meat we get here, too, making it less favorable.
Looks so yummy yummy delicous.
I love you pictures always and they way you have presented them.
Beautiful.
ouah, it looks great and yummy! I should try once! cheers
Awesome presentation in the long glasses! who wud hv tot of that!
And ingenious idea to collaborate w otr food writers for diff cuisine frm diff ctry, thks for the blog series. i’m waiting for more! ;)
This sate sounds good! Amazing photos!
this is a great collaboration! i’ve always loved balinese food and especially the sate lilit. was looking for a recipe recently so this is just perfect timing! :)
Hi Di, I love sate/satay! Those look good and Iv never had satay with chili sauce. Like Marc, I also want to know how do you make the sauce. :)
Actually, if truth be told, homemade sate lilit is rarely served with sambal since the mixture should be spicy and savory enough. And many versions that I’ve had in the villages and homes where I’ve stayed are often deep-fried rather than grilled. (For most Balinese households, it’s a hassle to grill these at home unless you have a sate grill at hand…)
WOW! Beautiful photographs and i definitely can’t resist the urge to try the recipe! Thank you for sharing!!
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What is the dipping sauce in the bottom of the shot glasses?
How to make the chilli sauce?
“Processed Ingredients” in the recipe are for the sauce.
That looks enak! I have to make these.