As featured in Tastespotting and Foodgawker
I’ve been invited by Bee from Rasa Malaysia to be a guest blogger on her website featuring Indonesian cuisine. After a few short discussions, back and forth emails with a foodie blog friend, Pepy from Indonesia-Eats, we agree to come up with a different concept featuring varieties of a particular dish that’s popular in Indonesia & Asia. So, this would be quite fun to do.
More posting in English, please click here
Indonesia is believed to be the Home of Sate – ini menurut Wikipedia. Yang saya tau, variasi sate di Indonesia banyak banget, sampai-sampai ada beberapa jenis sate yang saya belum pernah dengar apalagi nyobain. Kalo di mainland china dan Inner Mongolia sini, jenis sate lumayan simpel tapi macemnya buanyaaaakkk….. segala macam makanan bisa dibikin sate. Dari bahan yang umum spt daging sapi, ayam, babi, kambing, bebek, cumi, ikan, sampai yang khusus jeroan aja, sate lidah bebek, sate jantung bebek, sate usus….. bumbu dippingnya simple, cuma chili oil, sedikit jinten & szechuan pepper yang bunder-bunder kecil spt merica tapi bisa bikin lidah senut-senut. More about chinese street food bisa dilihat DISINI dan DISINI
SATE LILIT BALI
(Balinese Minced Seafood Sate)
Bali is known as the island of a thousand temple, I think it should be credited for the island of fragrant spices.
Ingredients:
* 250 gr shrimp – clean, deveined
* 250 gr any firm white flesh fillet
* 50 gr dessicated coconut
* 6 pcs kaffir lime leaves – thinly sliced
* 2 tbs sugar – can use any sugar, but coconut sugar is better
* red capsicum – tiny cubes for sprinkles
* bamboo skewers or fresh lemon grass may be used
Processed Ingredients:
* 8 pcs shallots
* 2 pcs garlic
* 2 cm galangal or blue ginger
* 2 cm kencur or lesser galangal
* 1 tsp coriander seeds
* 1 cm fresh turmeric
Mince all ingredients until they turn into a smooth paste. DO NOT FRY
Cooking Directions:
1.) Mix both fish & shrimp in food processor until smooth.
Mix in dessicated coconut. Add 3 tbs 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
* This article is a collaboration between Cooking Etcetera, Indonesia-Eats and Rasa Malaysia
A mother of a 2 year old girl, street food lover, foodie by nature, loves photography and experimenting in the kitchen. Nerdie side: loves doing coding and design websites
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My gear is a DSLR Nikon D700 paired with several lenses 50mm f/1.4 and 60mm f/2.8 as my prime lens for food photography. When out & about I take my my 24-70mm which is also the latest addition to the family. What can I say, it's an addictive hobby :D
10 Comments
These look wonderful. Thanks for posting this recipe. I’m going to have to try these very soon.
Darina
4/29/2009
delicious!Ive tried making this once but could never quite get the taste right!Im so glad for this recipe, and for discovering your website!I love what you have here!Hope you wont mind but I’d love to guide Foodista readers to your site, just add this small widget here to this post and it’s all set to go, Thanks!
Alisa@Foodista
5/1/2009
Hello Dhi!
How do you make the sauce that goes with the Sate Lilit Bali?
It looks fabulous, and I am sure it complements the sate well!!
Thanks in advance,
T
Teri
5/11/2009
Hi Teri,
The sauce that goes for Sate Lilit is called “Sambal Matah”.
Here’s the recipe;
Sambal Matah
* 8 shallots, finely sliced
* bird eye’s chilies, sliced
( I use red chilies instead)
* 4 cloves garlic, finely sliced
* 5 kaffir lime leaves, finely sliced
* bit of roasted shrimp paste
* 2 stalks lemon grass, finely sliced
* salt, black pepper & squeeze of lemon to taste
* 1 cup of coconut oil/peanut oil
Combine all in a bowl and ready to serve
Dhi
5/11/2009
Hi Alisa, thanks for stopping by. Let’s see if your widget works in the comment box
Dhi
5/11/2009
Darina, thanks for stopping by
Dhi
5/11/2009
hi there…. i have just returned from bali where i had a great time… I’ve been many times and still love it to bits….. can u help me with a recipe….. i ate it at a number of restaurants…. shrimps in a great sauce with cashews …… the name i jotted down from a menu is…..crispy peyek mejuijuk (pap) cashew nut…..
much appreciated if u can help….. cheers charlee
charlee pollard
8/12/2009
hi , hoping on a reply to my request on 12th august…
thanks…. charlee
charlee pollard
8/15/2009
Hi Charlee, sorry for getting back to you so late as I was in the middle of moving process back to HH. It was a pretty hectic 2 weeks.
Great that you enjoyed Bali. Such an amazing place, isn’t it?
I’m not quite sure what you mean – if it says “crispy peyek”, it’s probably REMPEYEK TERI (rice flour crisp with baby anchovies) – but I doubt that it’s doused in sauce. BAKWAN UDANG is more likely to be eaten with spicy peanut sauce. But it’s not a crisp, more like a vegeteble fritter.
There’re several variations to REMPEYEK – may use baby anchovies, baby shrimps, medium shrimps, peanuts or mungbeans. Basic ingredients are rice flour and tapioca flour. You may have a look at recipe from another blogger here: http://rumahmakanmurni.blogspot.com/2009/07/rempeyek-fried-crisps.html
The “Indian” version of rempeyek I found in Little India in Singapore, is using chopped curry leaves and a dash of curry powder which make them taste quite unique.
Actually I’ve been planning to make one myself. Will surely post it here when I do.
Dhi
8/18/2009
Just back from Bali, and I have to try to redo this!
But I have a question: the directions mention “3 tbs of thick coconut milk”, but the list of ingredients only “dessicated coconut”… Do you need both?
Thanks!
Sasa
9/17/2009
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