Sate Lilit

Name: Sate Lilit
Total time: 55 min
Yield: 4
Cuisine: Balinese
Ingredients: 600 g Firm white fish fillet — mackerel, snapper or mahi-mahi; 120 g Fresh grated coconut; 8 Shallots; 5 Garlic cloves; 6 Red chillies; 3 cm Fresh turmeric; 3 cm Galangal; 2 cm Ginger; 4 Candlenuts; 2 tsp Coriander seed, ground; 1 tsp Terasi (shrimp paste), toasted; 4 Kaffir lime leaves, shredded to threads; 1 tbsp Palm sugar; 1.5 tsp Salt; 16 Lemongrass stalks, thick, trimmed to 15 cm; 2 tbsp Coconut oil

Balinese satay that is wrapped, not skewered — minced fish beaten with coconut and base genep, moulded around a lemongrass stalk that seasons it from the inside as it grills.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Balinese home kitchens · 🏺 Traditional · Balinese household cooking

Bali · lemongrass-wrapped satay — An ownerless regional dish, so no cook is credited. The cited article confirms sate lilit as a Balinese satay variant made from minced pork, fish, chicken, beef or turtle, wrapped around a stick. The cool-the-paste rule, the kneading test and the quantities are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Plated Asia heytheresia Glentina Pasaribu

⏱ 55 မိနစ်🍽 4 ယောက်စာ🔥 300 kcal🇮🇩 Indonesia🌶️🌶️🌶️

ဟာလာဂလူတင်ကင်းနို့ထွက်ပစ္စည်းကင်း

အဆင့်များ

Blend the shallots, garlic, chillies, turmeric, galangal, ginger, candlenuts, coriander and terasi into base genep, the Balinese complete spice paste.
Fry the paste in the coconut oil for 8 minutes until dark and fragrant, then cool it completely.
💡 Completely cool. Warm paste starts cooking the fish, and warm fish will not bind — it slides off the stalk on the grill.
Chop the fish very finely by hand, or pulse it briefly — you want minced, never pureed.
Mix the fish with the cooled paste, coconut, lime leaf threads, palm sugar and salt. Knead hard for 3 minutes until it turns sticky and holds a shape.
💡 The kneading is what makes it stick. Stop when a pinch pulled off stays in one piece rather than crumbling.
Wrap 2 heaped tablespoons around each lemongrass stalk, pressing firmly, leaving a handle at the base.
Grill over medium coals 8–10 minutes, turning every 2 minutes, until browned all round and firm.
Serve hot with rice and sambal matah.

💡 အကြံပြုချက်များ

Bali makes this with pork and with turtle historically; fish is the everyday version and the one that travels to a halal kitchen unchanged.
Bamboo skewers work but taste of nothing. The lemongrass is doing half the seasoning — it is the reason the dish is called lilit, 'wrapped'.