The roasted spices and coconut cream make this Sate Lilit different than the others. My mother-inlaw passed this recipe to me and since then, this dish has been my family’s favourite and a must during Bali’s festive season.
SERVES 8 sticks
PREP TIME 15 mins
COOK TIME 5 mins
250g minced chicken, pork or fish
20g candlenuts, crushed
30g large red chillies, sliced
20g brown sugar
2g black pepper
2 pcs kaffir lime leaves, thinly sliced
½ tsp shrimp paste
25g coconut, grated,
60g coconut cream
15g aromatic ginger (kencur)
10pcs lemongrass sticks for skewer
Dry roast the shallots, garlic, candlenuts, aromatic ginger, ginger, chilli, and shrimp paste in a pan until golden brown, soft, and aromatic. Puree together with the turmeric.
Add coconut cream, grated coconut, salt, pepper, brown sugar, and kaffir lime leaves into the mixture.
Add minced meat and mix all of the ingredients together until smooth.
Wrap 100g of the satay mixture around the thick end of each lemongrass stick. Shape it with you hand. Wet your hand with a bit of water to prevent the mixture it from sticking.
Immediately grill the sate over hot coals until golden brown. Alternatively, the sate can also be cooked on a hot pan or barbeque.