Sate Lilit (Satay Lilit Bali)

Name: Sate Lilit (Satay Lilit Bali)
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium size mackerel or seabass fillet; 100 gram chicken (optional); 1 cup shredded young coconut (made from 1/4 coconut); 10 grams coriander powder; 4 shallot; 4 cloves garlic; 4 pcs dried candlenuts; 4 turmeric (each thumb sized); 2 red peppers; 1 small chili pepper; 1 tbsp vegetable oil; 10 pcs lemongrass; 1 tbsp sugar; 1 tsp salt; 1 tsp butter

Indah NQ Ahmed @cook_4043822

Indonesia

This is originally from Bali. I've never been to Bali myself, but I did ask around and did a mini research of how this should taste.

It all started when my mom visited me and brought 3 fillets of Tenggiri (Big Mackerel). At that week I was craving sate lilit after watching a culinary program on tv.

This is my first time making this dish and it tasted quite awesome. I followed the simpliest recipe by ditching some spices that I don't think needed much (a judgemental side of me you have to deal with). Every family has their own version so the rule is there is no rule. You can use fish or chicken, even my friend said she use tofu for vegan option.

As a javanese person like me, this dish turned out to be not sweet enough. Hence I even dipped it in sweet soysauce sambal 😂 Balinese people usually make sambal matah for a condiment.

If you make the sate in mini one bite size, I think this is perfect for appetizer 😉

If you recook it, please share and let me know 🙆

This is originally from Bali. I've never been to Bali myself, but I did ask around and did a mini research of how this should taste.

It all started when my mom visited me and brought 3 fillets of Tenggiri (Big Mackerel). At that week I was craving sate lilit after watching a culinary program on tv.

As a javanese person like me, this dish turned out to be not sweet enough. Hence I even dipped it in sweet soysauce sambal 😂 Balinese people usually make sambal matah for a condiment.

If you make the sate in mini one bite size, I think this is perfect for appetizer 😉

If you recook it, please share and let me know 🙆

Indah NQ Ahmed @cook_4043822

Indonesia

This is originally from Bali. I've never been to Bali myself, but I did ask around and did a mini research of how this should taste.

It all started when my mom visited me and brought 3 fillets of Tenggiri (Big Mackerel). At that week I was craving sate lilit after watching a culinary program on tv.

As a javanese person like me, this dish turned out to be not sweet enough. Hence I even dipped it in sweet soysauce sambal 😂 Balinese people usually make sambal matah for a condiment.

If you make the sate in mini one bite size, I think this is perfect for appetizer 😉

If you recook it, please share and let me know 🙆

This is originally from Bali. I've never been to Bali myself, but I did ask around and did a mini research of how this should taste.

It all started when my mom visited me and brought 3 fillets of Tenggiri (Big Mackerel). At that week I was craving sate lilit after watching a culinary program on tv.

As a javanese person like me, this dish turned out to be not sweet enough. Hence I even dipped it in sweet soysauce sambal 😂 Balinese people usually make sambal matah for a condiment.

If you make the sate in mini one bite size, I think this is perfect for appetizer 😉

If you recook it, please share and let me know 🙆

Saved

Ingredients

45 mins

4 servings

1medium size mackerel or seabass fillet
100 gramchicken (optional)
1 cupshredded young coconut (made from 1/4 coconut)
10 gramscoriander powder
4shallot
4 clovesgarlic
4 pcsdried candlenuts
4turmeric (each thumb sized)
2red peppers
1small chili pepper
1 tbspvegetable oil
10 pcslemongrass
1 tbspsugar
1 tspsalt
1 tspbutter

Saved

Steps

45 mins

1

In a food processor put the spices, sugar, and salt (except lemon grass) and grind until soft and no big chunks or lumps, set aside
2

Use food processor again and grind the fish fillet and chicken together until soft and tender
3

Sauté the ground spices using vegetable oil until the flavour comes out and greasy
4

Inside a medium bowl, put the shredded coconut and sautéd spices together and mix gently until the shredded coconut turns yellowish
5

In the same bowl add in the ground fish and mix them altogether by hand until the texture is blended properly. The heat from the hand helps the mixture blend faster and create a sticky and greasy dough
6

Prepare the lemon grass and stick the satay dough on it like a skewer. Make sure you press hard enough to let no air between the skewer and the dough
7

Grill the satay or panfry it on a nonsticky pan (low heat) 2 mins each side and ocasionally put butter on it until golden brown
8

Serve with sambal matah or sambal kecap as the condiments 😉