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Balinese Style "Sate Lilit" | Cooking Club Co.

Balinese Style ‘Sate Lilit’

Preparation

for 12 to 15 satays

 

Difficulty level

 

Chilli paste

  • 2 red chillies
  • 5 shallots
  • 5 cloves garlic
  • 1 inch ginger
  • 3 kaffir lime leaves
  • 1 stalk lemongrass
  • 3 candlenuts
  • 1 inch turmeric
  • 50 ml oil
  • 1 bay leaf
  • ½ tsp tamarind water

 

Satay paste

  • 300 g boneless mackerel
  • 100 g shrimps, peeled and deveined
  • 50 g grated coconut
  • 1 tsp brown sugar
  • 1 tsp salt
  • ½ tsp white pepper

 

Skewers

  • 12 to 15 stalks lemongrass

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!

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