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Indonesian
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Recipes
from Bali
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Indonesian
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Balinese satay
Satay lilit
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Acar (pickled vegetables)
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- 500 GRAM GROUND CHICKEN
- 200 GRAM COCONUT, grated
- BUNCH OF LEMON GRASS
- 1 TSP TURMERIC
- 1 RED CHILI, chopped
- 1 CLOVE GARLIC, minced
- 1 TSP SHRIMP PASTE
- 1 TBSP SOY SAUCE
- SOME GREEN ONIONS, chopped
- 1/2 TSP CORIANDER POWDER
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- 100 GRAM VINEGAR
- 50 GRAM SUGAR
- 1 TSP SALT
- 1 TBSP SAMBAL OELEK
- PIECE OF GINGERROOT, grated
- 2 STEMS LEMON GRASS
- 1 CUCUMBER, peeled and in thin strips
- 300 GRAM CARROTS, cleaned and cut in thin strips
- BUNCH OF GREEN ONIONS, cut
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Mix all ingredients except the lemon grass and put
this mixture in the fridge for two hours. Take the firm stems from the
lemon grass and cut them to skewer-length. If you cannot find lemon
grass, just use wooden skewers. Take heaps from the chicken mixture
and fold them around the skewers. Grill the skewers 2-3 minutes on each
side. Hot charcoal gives the best taste, but a grill-pan or electrical
grill will also do.
Satay lilit can also be prepared with other kinds
of ground meat and I even saw it with ground fish when I was in
Bali. Serve with white rice and lotek
(mixed vegetables with peanut dressing) or
gado-gado.
For other delicious satays, see
Lombok style satay,
satay daging lembu
from Malaysia,
chicken cashew satay from
Namibia, and for sauce the
quick satay sauce and the
real satay sauce.
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Dissolve the vinegar, the salt, sambal and sugar
in 100 gram boiling water and add the gingerroot and lemon grass. Allow
this to cool down and stir it in with the vegetables. Put this mixture
in the fridge at least 12 hours, stir occasionally. Drain and take out
the lemon grass before serving.
The Worldcook website has also a recipe for
acar kapri.
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