balinese satay lilit hi foodies, we're back in kokiku tv with me yuda bustara today we're going to cook something special: balinese satay lilit (wrapped satay) why is it called satay lilit (wrapped satay)? because the meat is going to be wrapped on lemongrass stick this recipe is super easy, so let's get cooking!
bali, this balinese satay in cooked w/ lots of herbs we're going to blend: 2 big red chilies (discard the seeds if you don't like spicy. just cut the ends & roll the seed out) but if you like it spicy, you use the smaller chili instead (small chilies = hot) cut it roughly & put it in the food processor.
add 1 cm ginger, 5 cloves shallot, 3 cloves garlic the yellow color we'll get is from the lightly burned turmeric (1 cm) add 1/2 tbs shrimp paste. i've already burned this as well. we need to burn the herbs so that it releases the fragrance that makes this dish more delicious add grilled 3 candle nuts to the mix candle nuts are best be grilled before consumption add 70 ml oil & blend away! wow this smells good! all the herbs has release its fragrance. now this is what we're looking for.
let's heat up the mixture. to add more fragrance, we're going to add 1 bay leaf & 3 lime leaves add 1/4 tsp tamarind & finely chopped lemongrass stick (use the white part only) stir well let it cool for a bit, because we're going to mix this with fish & we don't want to mix it together while it's piping hot balinese satay lilit can be made of chicken or seafood. today we're going to use 150 gr meckarel fish (boneless) & 100 gr shrimp (cleaned, meat only) blend until smooth now here, we have a very smooth consistency what's unique about this satay is, we're going to use 50 gr of grated coconut (dry)
add it to the mixture with 1/2 tsp brown sugar, 1/2 tsp salt, 1/4 tsp pepper now mix in the herbs & blend until we get a super smooth consistency after everything is well blend, we're going to prepare the satay sticks & wrap this mixture around it you can use wooden stick, or lemongrass sticks chop off the dry bits, but make sure you have the white part intact now i'm going to show you how to wrap this wrap the mixture around the white part of the lemongrass stick, by gently patting in down and constantly turning the stick. remember to gently press it and work your way down the stick this is what it's supposed to look like. i have a few ready to grill here.
you can grill it on a bed of coal, or using a griddle grill it over medium heat this is it, our balinese satay lilit is ready. this dish is best served with sambal matah we've done a sambal matah video before on kokiku tv, so check it out & try it at home for the full recipe, go to www.kokiku.tv don't forget to like & subscribe to this channel! enjoy!
balinese satay lilit hi foodies, we're back in kokiku tv with me yuda bustara today we're going to cook something special: balinese satay lilit (wrapped satay) why is it called satay lilit (wrapped satay)? because the meat is going to be wrapped on lemongrass stick this recipe is super easy, so let's get cooking!
bali, this balinese satay in cooked w/ lots of herbs we're going to blend: 2 big red chilies (discard the seeds if you don't like spicy. just cut the ends & roll the seed out) but if you like it spicy, you use the smaller chili instead (small chilies = hot) cut it roughly & put it in the food processor.
add 1 cm ginger, 5 cloves shallot, 3 cloves garlic the yellow color we'll get is from the lightly burned turmeric (1 cm) add 1/2 tbs shrimp paste. i've already burned this as well. we need to burn the herbs so that it releases the fragrance that makes this dish more delicious add grilled 3 candle nuts to the mix candle nuts are best be grilled before consumption add 70 ml oil & blend away! wow this smells good! all the herbs has release its fragrance. now this is what we're looking for.
let's heat up the mixture. to add more fragrance, we're going to add 1 bay leaf & 3 lime leaves add 1/4 tsp tamarind & finely chopped lemongrass stick (use the white part only) stir well let it cool for a bit, because we're going to mix this with fish & we don't want to mix it together while it's piping hot balinese satay lilit can be made of chicken or seafood. today we're going to use 150 gr meckarel fish (boneless) & 100 gr shrimp (cleaned, meat only) blend until smooth now here, we have a very smooth consistency what's unique about this satay is, we're going to use 50 gr of grated coconut (dry)
add it to the mixture with 1/2 tsp brown sugar, 1/2 tsp salt, 1/4 tsp pepper now mix in the herbs & blend until we get a super smooth consistency after everything is well blend, we're going to prepare the satay sticks & wrap this mixture around it you can use wooden stick, or lemongrass sticks chop off the dry bits, but make sure you have the white part intact now i'm going to show you how to wrap this wrap the mixture around the white part of the lemongrass stick, by gently patting in down and constantly turning the stick. remember to gently press it and work your way down the stick this is what it's supposed to look like. i have a few ready to grill here.
you can grill it on a bed of coal, or using a griddle grill it over medium heat this is it, our balinese satay lilit is ready. this dish is best served with sambal matah we've done a sambal matah video before on kokiku tv, so check it out & try it at home for the full recipe, go to www.kokiku.tv don't forget to like & subscribe to this channel! enjoy!