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Sate Lilit Bali Recipe


Recipe: Sate Lilit Bali

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


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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21 COMMENTS... read them below or add one

  1. mycookinghut

    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!!

  2. HoustonWok

    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?

  3. Passionate Eater

    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!

  4. NYMY

    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.

  5. thenomadGourmand

    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! ;)

  6. Lingzie

    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! :)

  7. Salt N Turmeric

    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. :)

  8. Ed

    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…)

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