Balinese satay
Satay lilit

Acar (pickled vegetables)

• 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

• 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

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.

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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