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.

much appreciated if u can help….. cheers charlee

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

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