Satay Lilit Recipe – Satay lilit is a traditional Balinese dish that is popular throughout Indonesia. It is a type of satay, which is a grilled or barbecued meat dish that is typically served with a peanut sauce.
Satay lilit, however, is unique because the meat is mixed with a variety of spices and coconut milk, then wrapped around a lemongrass or bamboo stick before grilling.
The mixture is then wrapped around a lemongrass or bamboo stick and grilled until it is browned and cooked through. To make satay lilit, begin by selecting your choice of meat and mincing it finely.
Next, mix the meat with the spices, coconut milk, and shredded coconut until it forms a thick paste. Take a small amount of the mixture and wrap it around a lemongrass or bamboo stick, pressing it gently to ensure it sticks.
Satay lilit is a versatile dish that can be served as an appetizer or as a main course. It is perfect for barbecues, outdoor parties, or a simple family dinner. The dish can also be customized by adjusting the amount of spice, adding different herbs and seasonings, or using a combination of meats.
While satay lilit is a traditional Balinese dish, it has gained popularity throughout Indonesia and is now enjoyed all over the world. It is easy to make and can be adapted to suit your taste preferences, making it a perfect dish for anyone looking to experiment with new flavors and techniques.
Satay Lilit Recipe
Ingredients:
- minced duck or chicken meat 1 ½ lbs
- grated unsweetened coconut 2 cups
- gula jawa / Indonesian palm sugar 2 oz (finely chopped)
- salt 1 tsp
- cooking oil 3 Tbsp (and extra for brushing)
- lemongrass 10 stalks or skewers 20 bamboo
Ground spices:
- shallots 5 (peeled)
- garlic 7 cloves (peeled)
- galangal 1- inch (peeled) or use galangal powder 2 teaspoons
- kencur/Kaempferia galanga 1- inch (peeled) or substitute with galangal 1/2 and ginger 1/2 if you must or use kencur powder 1/2 tsp
- turmeric 2- inch  (peeled) or use turmeric powder 1 teaspoon
- coriander seeds 2Â tsp
- candlenuts/kemiri 5Â sub with macadamia nuts or omit if you must
- shrimp paste/ belacan 1Â tspÂ
- lime leaves 4 kaffir Cut off the tough vein in the middle ½ lemongrass stalk cut into 1-inch piece
- cloves 2
- Thai red chilis remove stems 5 (optional)
- grated nutmeg ⅛ tspÂ
Sauce:
- red chili 4-5Â (seeded and finely chopped)
- kecap manis / Indonesian sweet soy sauce ¼ cupÂ
- fried shallot crisps/ bawang goreng ¼ cupÂ
Instruction:
Things to prepare before:
- Combine all of the chili sauce ingredients. Cover and place in the refrigerator if making ahead.
- If you’re using bamboo skewers, soak them in water for at least 1 hour. If you’re using lemongrass skewers, split the stalks in half and remove any excess layers.
Prepare the meat:
- In a food processor, combine all of the ground spices and process into a paste. Add some water to assist it along.
- In a wok or pan, heat 3 tablespoons of oil. Cook until the ground spices are aromatic, about 5 minutes. Allow to cool completely after removing from the pan or skillet.
- In a large mixing bowl, combine the meat, spice paste, coconut, palm sugar, and salt. They should fit comfortably without coming apart.
- Scoop out around 2-3 tablespoons of the meat mixture with clean hands and shape it onto the bamboo or lemongrass skewers. Repeat with the remaining meat and skewers.
To cook on a grill:
- Warm up the grill. Brush the sate with oil and grill until it is cooked and golden brown all over, about 2-3 minutes on each side. A grill pan can also be used for this purpose. Serve alongside the sauce
To bake in the oven:
- Preheat the oven to 375 degrees Fahrenheit. Aluminum foil should be used to line a baking pan. Place the sate on a baking pan and drizzle with a little oil. Bake for 8-10 minutes on one side, then flip over and bake for another 5-8 minutes, or until cooked through. Serve alongside the sauce
