Things to know about Sate Lilit Recipe
This Balinese twist on the traditional Indonesian satay is a beloved delicacy nationwide. The locals recognize it as Sate Lilit, which translates into wrapped satay, as the meat is wrapped around a stick, skewer, or even lemongrass as opposed to skewered like the other satay. As a major sanctuary of Hinduism in Indonesia, beef is not used in most Balinese recipes, instead, they use pork, fish, and poultry as their main source of protein. But there’s a catch since Indonesia’s population is mostly Muslim and is unable to consume pork, fish and poultry are the main alternatives for them.
Sate Lilit itself is often used as an offering for the Gods in celebration of religious events in Bali. Sate Lilit is believed to be made entirely by men in large batches throughout the cooking process. The traditional belief in Bali is Sate Lilit is a symbol of manliness and if a man can’t make it, his manliness is questionable. This sate lilit is a dish that you would not want to miss out on!
Savory Indonesian Traditional Fish Satay Wrapped Into Lemongrass from Bali. Authentic Recipe of Sate Lilit.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 300 grams (10.58 oz) Tuna Fillet
- 50 mL (1.69 floz) Coconut Cream
- 50 grams (1.76 oz) Grated Coconut Flesh
- 1 stick Lemongrass – Cymbopogon – Barbed Wire Grass – Cochin Grass – Malabar Grass
- 2 pcs Bay Leaf
- 14 sticks Flat Bamboo Sticks – Old Lemongrass To use as skewers
- 3 pcs Red Curly Chili Pepper
- 5 cloves Shallot Onion
- 3 cloves Garlic
- 1 thumb Fresh Ginger Root
- 1 tsp Shrimp Paste – Terasi Variety – Indonesian Fermented Shrimp Paste
- 1 pc Kaffir Lime Leaf
- 1 thumb Turmeric – Curcuma Longa
- 2 pcs Candlenut
- 1 tsp Salt
- 1/2 tsp Palm Sugar – Palm Jaggery
- 1 tbsp Vegetable Oil
- Dice the tuna fillet, and place it into the fridge to cool it for at least an hour.
- Into a food processor, add the chilled diced tuna, coconut cream, and grated coconut flesh and blend well.
- In a hot non-stick pan, roast the candlenut and shrimp paste until slightly charred and fragrant.
- Peel the ginger and turmeric and place them into the food processor, along with the peppers, garlic, shallot, lime leaf, candlenut, shrimp paste, palm sugar, salt, and a tablespoon of oil.
- Blend until smooth.
- Prepare a wok and add a few tablespoons of oil and bring it to heat. Fry the blended spices until fragrant for a few minutes along with the bay leaf and one stick of bruised lemongrass.
- Mix the cooked spices together with the fish dough until fully incorporated.
Making a Satay
- Take a flat bamboo stick/lemongrass stick and take a handful of the spiced fish dough. Wrap the stick with the dough covering two-thirds of the stick. Repeat until no dough is left.
- Into a BBQ grill/non-stick iron skillet, grill the satay until fully cooked or brownish and slightly charred on both sides, don’t forget to flip the satay.
- The dish is done and ready to enjoy!
- If you are using lemongrass as the stick/skewer for the satay, it is better to lightly bruise the white end of the lemongrass, this will bring out the fragrant and help the dough to stay in place.
- You can replace the fish with pork, chicken, beef, or even turtle meat.
Serve this with a fresh serving of sambal matah.
— Specific Atributes of This Recipe:
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