Sate Lilit: Balinese Satay Delight
A traditional Balinese satay made from minced meat, typically chicken or fish, mixed with grated coconut, a rich spice paste, and aromatic herbs, then molded onto lemongrass stalks or bamboo skewers and grilled until golden brown.
Ingredients
- 500 g minced chicken or fish (e.g. mackerel or tuna)
- 100 g fresh grated coconut
- 2 stalks lemongrass tough outer layers removed and bruised (for skewers
- 6 cloves shallots roughly chopped
- 4 cloves garlic roughly chopped
- 2 cm ginger peeled and roughly chopped
- 2 cm galangal peeled and roughly chopped
- 1 cm kencur peeled and roughly chopped (optional)
- 1 tsp turmeric powder or 2 cm fresh turmeric
- 2 red chilies or to taste deseeded if preferred
- 2 kaffir lime leaves thinly sliced stem removed
- 1 tsp salt
- 1/2 tsp sugar
- 2 tbsp cooking oil
Instructions
- 1. Prepare the spice paste (Bumbu): In a mortar and pestle or food processor, combine shallots, garlic, ginger, galangal, kencur (if using), turmeric, red chilies, kaffir lime leaves, salt, and sugar. Grind or process until a fine paste is formed. 2. In a large bowl, combine the minced meat, grated coconut, and the prepared spice paste. Mix thoroughly with your hands until all ingredients are well incorporated. Make sure the mixture is homogenous. 3. Prepare the skewers: If using lemongrass stalks, cut them to about 15 cm (6 inches) in length. Take a portion of the meat mixture (about 2 tablespoons) and firmly mold it around the wider end of each lemongrass stalk or bamboo skewer, forming an elongated shape. Ensure it's tightly packed so it doesn't fall off during cooking. 4. Heat a grill or griddle pan over medium-high heat. Brush the grill lightly with cooking oil to prevent sticking. 5. Grill the Sate Lilit skewers for 10-15 minutes, turning occasionally, until they are golden brown on all sides and the meat is cooked through. The exact time will depend on the thickness of your sate. 6. Serve immediately with steamed rice and your favorite Balinese sambal, such as Sambal Matah.
Notes
For an authentic touch, use fresh lemongrass stalks as skewers. If using bamboo skewers, soak them in water for 30 minutes before use to prevent burning. Sate Lilit can be grilled over charcoal for best flavor, pan-fried, or baked. Serve with fresh sambal matah and steamed white rice.