Sate Lilit or satay lilit is a satay variant in Indonesia, originating from Balinese cuisine. This is usually made from minced pork, fish, chicken, beef, or even turtle meat. Fairly easy to make, this version is made with just minced chicken. On top of that, make your own peanut sauce and rempah to go with this handy snack.
- 50 g fresh grated coconut
- 1 tbsp sugar
- 2 tsps salt
- 1 tbsp chicken granules seasoning
- 800 g chicken mince
- 6 kaffir lime leaves, finely chopped
- 12 lemongrass stalks
SPICE PASTE (REMPAH)
- 6 fresh chillies, deseeded
- 3 shallots
- 3 cloves garlic
- 1 cm fresh turmeric
- 2 candlenuts
- 6 fresh chilies
- 6 shallots
- 2 garlic
- 1 tsp toasted shrimp paste
- 100 g toasted groundnuts, grinded coarsely
- 100 ml water
- 50 ml thick coconut milk
- 2 tbsps palm sugar (gula Melaka)
- Salt, to taste
PEANUT SAUCE: Blend chillies, shallots, garlic and shrimp paste together. Heat pan with 4 tbsps of oil till hot, saute until oil starts to separate. Add in groundnuts, water and coconut milk, and simmer for 2 to 3 mins. If it gets too thick, add in a few more spoonfuls of water. Lastly, add in sugar and salt to taste. Set aside.
SPICE PASTE: Blend all ingredients together and set aside.
SATAY LILIT: Heat pan with 2 tbsps of oil and fry the rempah ingredients until fragrant. Add in coconut and mix well. Season with salt, sugar and chicken seasoning. Transfer to a mixing bowl to cool. Mix in mince chicken and kaffir lime leaves and knead gently for a minute.
To assemble, lightly bruise the base of each lemongrass. Shape the mixture on the lemongrass stalk. Lightly brush some oil over it. Grill in the oven or over a grill pan until lightly golden brown on both sides and cooked through. Serve the satay with peanut sauce.
Tip: When assembling the satay, lightly oil your hands to prevent chicken mixture from sticking.
Text: Sa’idah Sheikh Jaffar/The Malaysian Women’s Weekly / Photos: Robin Yong/Blu Inc Media / Art Direction: Chin Chee Leong / Recipe & Food Styling: Cindy Koo