Introduction
Sate Lilit is a classic Balinese dish made from spiced minced meat, traditionally wrapped around bamboo or lemongrass skewers and grilled over hot coals. The dish combines a unique blend of Balinese spices, including lemongrass, kaffir lime, and chili, which give it an aromatic and slightly spicy flavor. Sate Lilit is often served with steamed rice, sambal (spicy chili paste), and fresh vegetables, making it a flavorful and balanced meal.
Ingredients
- 500 g minced fish (mackerel, tuna, or a mix of white fish) or chicken
- 2 tablespoons grated fresh coconut
- 3 lemongrass stalks (bottom part, finely chopped)
- 1 tablespoon kaffir lime leaves, finely chopped
- 1 tablespoon galangal, grated
- 3 garlic cloves, minced
- 3 shallots, finely chopped
- 2 red chilies, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 tablespoon palm sugar (or brown sugar)
- 2 tablespoons coconut milk
- Salt and freshly ground black pepper to taste
- Bamboo skewers or lemongrass stalks (as skewers)
- 2 tablespoons vegetable oil (for grilling)
Instructions
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Prepare the spice paste for rich flavoring:
- In a mortar and pestle or food processor, combine the chopped lemongrass, garlic, shallots, galangal, red chilies, kaffir lime leaves, turmeric powder, coriander powder, and palm sugar. Pound or blend into a fine paste.
- Chef’s tip: Toast the spices lightly before blending to enhance their aroma and flavor, making the spice paste more fragrant.
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Mix the minced meat with aromatic ingredients:
- In a large bowl, mix the minced fish or chicken with the freshly grated coconut, spice paste, coconut milk, salt, and pepper. Knead the mixture thoroughly with your hands to ensure even distribution of the spices.
- Let the mixture rest for 15-20 minutes to allow the flavors to meld together.
- Chef’s tip: Massage the mixture well to activate the natural binding properties of the meat, ensuring it adheres well to the skewers during grilling.
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Shape the sate onto skewers:
- Take small portions of the meat mixture and mold them around the bamboo skewers or thick lemongrass stalks, shaping them into long, uniform sausage shapes. Press the meat firmly around the skewers to ensure it sticks.
- Chef’s tip: Using lemongrass stalks as skewers infuses the meat with an extra layer of citrusy aroma during grilling.
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Grill the sate to perfection:
- Preheat a grill or grill pan over medium-high heat. Brush the skewers with vegetable oil to prevent sticking. Grill the sate for about 3-4 minutes on each side, turning occasionally, until golden brown and cooked through.
- Chef’s tip: Rotate the skewers regularly to achieve an even char and prevent overcooking.
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Serve with traditional accompaniments:
- Serve the Sate Lilit hot, accompanied by steamed rice, sambal, and fresh vegetables like cucumber or tomato slices. Garnish with a sprinkle of fried shallots for added crunch.
- Chef’s tip: For an authentic Balinese experience, pair the Sate Lilit with a side of sambal matah (a raw Balinese chili salsa) for a burst of fresh heat.
Health Notes
- Lean Protein: This dish is high in lean protein from the fish or chicken, making it a healthy option for maintaining muscle health.
- Balanced Fats: The use of coconut milk and fresh coconut adds healthy fats, but keep the portion sizes moderate if you're watching fat intake.
- Low in Carbs: Sate Lilit is low in carbohydrates, making it a great option for those on low-carb diets.
Serving Suggestions
- Accompaniments: Serve with steamed jasmine rice, sambal, and a side of fresh vegetables or a simple cucumber salad to balance the dish's richness.
- Occasions: Sate Lilit is perfect for BBQ gatherings, as an appetizer, or as part of a larger Indonesian meal.
- Beverage Pairing: Pair with a light beer or coconut water for a refreshing contrast to the dish's bold flavors.
Tips
- Perfect skewering: Press the meat firmly around the skewers to ensure it holds during grilling, and use lemongrass stalks to add flavor while grilling.
- Grilling technique: Cook the sate over medium heat to achieve a nice char without burning the meat, ensuring it stays juicy inside.
- Spice variations: Feel free to adjust the spice levels by adding more or fewer chilies depending on your heat preference.
