Sate Lilit Bali with Sambal Jeruk / wrapped balinese satay with spicy lemon dip

Wednesday, October 7, 2009

my husband is fasting today and i'm feeling creative and also craving for that 'ole ole bali 'sate lilit. 1st of all if you're wondering what's an ole ole bali? its actually means souvenir from bali (an indonesian island) but thats not it as its actually a name of a restaurant that serves indonesian food and i personally think the restaurants is an exotic place to dine i mean the ambiance is superb... to malaysian have you eaten there yet? its worth a try the outlet ones that i know of is at seri hartamas and sunway piramid...

anyway...i like the fact that the sate is being wrapped around the lemongrass its very fragrant i love it....i uses chicken meat with prawns i think the original sate lilit uses seafood such as ermmm tuna/mackerel fish flesh or any meaty fish combined with other seafood such as squids or prawns.

this Sate or satay lilit is different from our malaysian sate which is skewered with a bamboo stick. the marinade is also different.

ok ok enough blabbering here's the recipe:

300g chicken breast meat minced
150g medium sized prawns remove all shells and minced
9-12 lemongrass ;cleaned
blended ingredients / marinade paste:

1/8tsp coriander spice (serbuk ketumbar)
11/2tsp palm sugar or brown sugar
salt to taste
1/2" ginger
1" galangal (lengkuas)
1clove garlic
1cm fresh tumeric
60-100g desiccated coconut (this depends on your liking)
*1tbsp corn flour (+-)

  1. mix the marinade paste with the minced prawns and chicken breast. mix well.
  2. let it sit for awhile.
  3. if the mixture is too loose you can add in the corn flour as you see fit. but please do not put too much of its render taste. but if you already put more than 2tbsp corn flour yet your mixture still too loose, add in more desiccated coconut instead. then let it sit in the fridge for 10 minutes.
  4. then wrap the mixture around bamboo skewer or lemon grass
  5. let it sit in the fridge for another 5 minutes or so then grill it until cooked
-> choosing lemongrass: for this purpose look for skinny lemongrass rather the plump fats ones if you can't find lemongrass you can always use bamboo skewers.

Sambal Jeruk/ spicy lemon dip :
10 red chillies remove all seeds
1/2tsp shrimp paste /belacan
1 lemon cut into a fine wedges
1tsp palm sugar
salt to taste
1tsp lemon juice

=> mix alll ingredients except lemon wedges, blend until smooth.
=> with a teaspoon of heated oil cook the chili paste until fairly dry but if you like watery dip its really up to you.
=> have a taste and adjust the taste to accordingly then mix in the lemon wedges, ready to serve.

you can use lime instead of lemon like i did; no lemon so i improvised ;)