Embark on a culinary journey through the vibrant flavors of Bali with these 3 incredible sate lilit recipes. From the classic Balinese sate lilit to exciting variations, discover the secrets to making this iconic minced meat satay. Learn how to create the perfect blend of aromatic spices, achieve that signature grilled flavor, and experience the authentic taste of Indonesia right in your own kitchen. Prepare to tantalize your taste buds and impress your guests with these delicious and easy-to-follow sate lilit recipes.
Authentic Balinese Sate Lilit (Minced Fish Satay)
This recipe guides you through creating the iconic Balinese Sate Lilit, a flavorful minced fish satay grilled to perfection around fragrant lemongrass stalks. Sate Lilit offers a unique culinary experience, blending the delicate taste of fish with aromatic spices and herbs.
Ingredients
- 700g pangasius fillet
- 2 cloves garlic
- 4 shallots
- 2 candlenuts
- 3cm ginger
- 1 teaspoon turmeric powder
- 1 teaspoon galangal powder
- 1 teaspoon black galangal powder (optional)
- 30g dried grated coconut
- Salt to taste
- 10 lemongrass stems
Instructions
-
Combine all ingredients, except the lemongrass stems, in a food processor. Process until the mixture is smooth and sticky enough to mold. The texture should be firm enough to hold its shape around the lemongrass.
-
Carefully mold the minced fish mixture around each lemongrass stem, creating a sausage-like shape. Ensure the fish adheres well to the lemongrass.
-
Preheat oven to 180°C (350°F).
-
Place the prepared sate lilit on a baking sheet and bake for 25 minutes. For optimal browning, flip the satay halfway through, around the 10-minute mark.
-
The satay is ready when the fish is cooked through and a fragrant lemongrass aroma fills your kitchen.
-
Optional: Elevate the experience by serving your Sate Lilit with Sambal Matah, a fiery Balinese condiment made with chopped chilies, shallots, salt, and lemongrass powder, drizzled with hot olive oil. Be warned: it’s very spicy!
Authentic Balinese Sate Lilit (Minced Fish Satay)
This recipe guides you through creating the iconic Balinese Sate Lilit, a flavorful and aromatic minced fish satay. Sate Lilit distinguishes itself from typical satay with its unique preparation. Instead of cubed meat, the fish is minced and blended with a rich mixture of spices and coconut, then molded onto lemongrass stalks and grilled to perfection.
Ingredients
- 1 medium-size mackerel or seabass fillet
- 100 grams chicken (optional)
- 1 cup shredded young coconut (made from 1/4 coconut)
- 10 grams coriander powder
- 4 shallots
- 4 cloves garlic
- 4 pieces dried candlenuts
- 4 thumb-sized pieces of turmeric
- 2 red peppers
- 1 small chili pepper
- 1 tbsp vegetable oil
- 10 stalks of lemongrass
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp butter
Instructions
-
Spice Paste: In a food processor, combine the coriander powder, shallots, garlic, candlenuts, turmeric, red peppers, chili pepper, sugar, and salt. Process until a smooth paste is formed, ensuring no large chunks remain.
-
Fish Mixture: Using the food processor again, grind the fish fillet and chicken (if using) until smooth and tender.
-
Sauté Spices: Heat the vegetable oil in a pan and sauté the spice paste until fragrant and the oil separates slightly.
-
Combine Coconut and Spices: In a medium bowl, combine the shredded coconut and the sautéed spice paste. Mix well until the coconut is evenly coated and takes on a yellowish hue.
-
Mix Fish and Coconut Mixture: Add the ground fish mixture to the bowl with the coconut and spices. Mix thoroughly by hand until everything is well combined. The warmth from your hands will help bind the mixture and create a sticky, cohesive dough.
-
Mold onto Lemongrass: Prepare the lemongrass stalks by trimming the ends. Take portions of the fish mixture and mold them firmly onto each lemongrass stalk, ensuring a tight seal to prevent air pockets.
-
Grill or Pan-fry: Grill the sate lilit or pan-fry it in a non-stick pan over low heat. Cook for approximately 2 minutes per side, basting occasionally with butter, until golden brown and cooked through.
-
Serve: Serve the Sate Lilit hot with your favorite sambal, such as sambal matah (raw shallot and chili relish) or sambal kecap (sweet soy sauce).
Authentic Balinese Fish Satay (Sate Lilit Ikan)
This recipe guides you through creating the authentic Balinese fish satay, also known as Sate Lilit Ikan. This dish features minced fish blended with aromatic spices, wrapped around lemongrass stalks, and grilled to perfection. Get ready to experience the vibrant flavors of Bali!
Ingredients
For the Fish Satay:
- 300g white fish fillet (meat only, such as mackerel)
- 70ml oil
- 1 bay leaf
- 3 lime leaves (stem removed, finely sliced)
- ¼ tsp tamarind paste
- 1 stalk lemongrass (white part only, very finely sliced)
- 50g fresh grated coconut
- ½ tsp brown sugar
- ¾ tsp salt
- ¼ tsp pepper
For the Spice Paste:
- 2 large red chilies
- 1 cm ginger
- 5 shallots
- 3 garlic cloves
- 1 cm turmeric (grilled beforehand)
- 3 candlenuts (dry roasted until brown)
For the Satay Sticks:
- 15-20 lemongrass stalks (outer layers peeled, white part gently pounded)
Instructions
1. Prepare the Spice Paste: Combine all spice paste ingredients in a food processor with 70ml oil. Process until a smooth paste is formed.
2. Sauté the Spice Paste: Heat oil in a pan and fry the spice paste. Add the bay leaf and sliced lime leaves. Fry until fragrant.
3. Prepare the Fish: Debone and skin the fish fillet. Process in a food processor until smooth.
4. Combine Fish and Spice Mixture: In a bowl, combine the processed fish, sautéed spice paste, tamarind paste, finely sliced lemongrass, salt, brown sugar, pepper, and fresh grated coconut. Mix thoroughly.
5. Wrap the Satay: Using gloves, wrap the fish mixture around the pounded lemongrass stalks, forming the satay.
6. Grill the Satay: Grill the satay until cooked through and lightly browned. A grill pan works well for this.
7. Serve: Serve the delicious Balinese Fish Satay hot with steamed rice and sambal matah (Balinese chili relish).
History of Sate Lilit
Sate Lilit, a beloved Balinese delicacy, boasts a rich history intertwined with the island’s cultural heritage. The name itself offers a glimpse into its preparation: “sate” refers to the skewered meat, while “lilit” means “to wrap” in Balinese, describing the minced meat’s characteristic wrapping around lemongrass, sugar cane, or bamboo skewers.
The exact origins of Sate Lilit remain shrouded in some mystery, passed down through generations primarily through oral tradition. However, it’s widely believed to have emerged from the royal kitchens of the Balinese kingdoms during the 17th century. Food historians suggest that the dish may have been influenced by similar minced meat preparations found in other parts of Southeast Asia, adapted and refined with distinct Balinese spices and flavors.
The use of minced meat, rather than larger chunks, was likely a practical consideration, maximizing the use of available resources. The delicate blend of spices, including turmeric, ginger, galangal, lemongrass, and chilies, reflects the strong culinary traditions of Bali and the importance of balancing flavors.
Over time, Sate Lilit evolved from a royal dish to a popular street food and restaurant staple. While the original recipes likely featured pork or seafood, variations using chicken, beef, and even fish have emerged, reflecting the changing culinary landscape and diverse preferences.
Today, Sate Lilit remains a quintessential Balinese dish, embodying the island’s rich culinary heritage and offering a delightful sensory experience for both locals and visitors.
Nutritional Content and Benefits of Sate Lilit
Sate Lilit, beyond its delightful taste, offers a good source of protein from the minced meat, typically pork, chicken, fish, or beef. This makes it beneficial for muscle building and repair. The addition of grated coconut not only contributes to the unique texture but also provides a source of healthy fats, along with essential vitamins and minerals.
The inclusion of a variety of spices, such as lemongrass, turmeric, ginger, and galangal, offers several potential health benefits. These spices are known for their anti-inflammatory and antioxidant properties, which may contribute to overall well-being. Lemongrass, in particular, is known for its digestive benefits, while turmeric is celebrated for its potential anti-inflammatory effects. Ginger can aid digestion and may help reduce nausea.
While Sate Lilit offers nutritional value, it’s important to be mindful of the saturated fat content, particularly if using pork or beef. Opting for leaner meats like chicken or fish, and enjoying Sate Lilit as part of a balanced diet, can help maximize the nutritional benefits while minimizing potential drawbacks.
Tips for Choosing Quality Minced Meat
Choosing the right minced meat is crucial for delicious sate lilit. Look for freshly ground meat that’s vibrant in color. For pork, a pinkish-red hue is ideal, while beef should be a bright red. Avoid meat that appears dull or grayish.
Fat content plays a key role in both flavor and texture. For a succulent sate lilit, opt for a mince with a moderate fat content. Around 20% fat is a good balance, providing richness without making the final product greasy.
The source of your minced meat is also important. Whenever possible, choose meat from a reputable butcher or grocery store. Inquire about the cut of meat used for the mince. For example, a pork shoulder mince will offer excellent flavor.
Smell the meat before purchasing. Fresh minced meat should have a clean, slightly sweet aroma. Avoid any meat with a sour or off-putting smell.
Finally, if buying pre-packaged minced meat, check the “sell-by” or “use-by” date and ensure the packaging is intact.