Balinese Style “Sate Lilit”

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Marmite Spaghetti
November 3, 2017
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Chocolate Lava Cake
November 14, 2017

Preparation

Yield: 12 to 15
Difficulty level: Intermediate

Step-by-step

  1. Blend together red chillies, shallots, garlic, ginger, kaffir lime leaves, lemongrass, candlenuts, turmeric and oil into a smooth paste.
  2. Add chilli paste into medium-heat pan. Add bay leaf and tamarind water.
  3. Stir-fry chilli paste for 8 to 10 minutes or until fragrance. Set aside and let cool.
  4. Blend mackerel and shrimps into a smooth and sticky paste.
  5. Add grated coconut, brown sugar, salt, white pepper and cooked chilli paste.
  6. Blend all ingredients until well combined.
  7. For the skewers, peel and discard the dried outer layers of the lemongrass. Trim off the root tips and ⅓ of the green parts.
  8. Wrap one full tablespoon of blended mixture around the lemongrass in a rotation motion until it covers the entire white part.
  9. In a few batches (depending on the size of your pan), cook satay for about 2 minutes each side on medium-heat.
  10. Serve while still hot. Enjoy!