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Wednesday, August 18, 2010

Bali: Sate Lilit & recipe~Cooking Mode ON.

the first time mehubby & i tried sate lilit was when we were in Bali where it's originated from. when we got home, i kept thinking about it & it kept on haunting me... last couple of weeks while flipping thru the cable channel (while mehubby was away, obviously ;P ) i saw Bobby Chin - Discovery Travel & Living, World Cafe Asia was making them sate lilit~. haish tak leh jadi nih, but since i missed the 1st part of the program i didn't get to see what he used ta make them & try to put it at the back of my mind, after all my cooking mode was still OFF then. last week plak, while flipping thru some old magazines at my FIL's... @ the recipe section...they showed the pics of  them glorious sate lilit & for some reasons they have the same recipes on two different categories~ if that's not enough hint to make me try it, i don't know what would lah...:P

however i don't really trust recipes in magazines cos they bound to omit certain things & the instructions would either be confusing or there would be some missing link somehow, somewhere...these sentences seem redundant don't they... oh well....;P
so i googled. found lots of postings on the recipe with lots of variation.so i used this recipe below as a main guide with several other recipes combined.to create my own version...hehehe...

yesterday after finalising the recipe with my cooking MODE went ON again, i left the office~ told mehubby & meFIL that i'm going to make them Sate Lilit for berbuka puasa....

so here's the recipe, the writing in orange is my variation;
Recipe: Sate Lilit Bali 
Ingredients:

250 grams shrimp (cleaned and deveined)
250 grams mackerel or any firm white flesh fillet
50 grams desiccated coconut -i used fresh shredded coconut.
65gm coconut milk
6 pieces kaffir lime leaves (thinly sliced)-i mixed it in the process ingredients
2 tablespoons palm sugar (gula jawa)-mixed it in process ingredients
Red capsicum (tiny cubes for sprinkles)-didn't have any.
Bamboo skewers or fresh lemongrass may be used-i used both

Processed Ingredients:
red chili- depending on ur taste, how mild or hot or super hot u like.
8 shallots
2 cloves garlic
2 cm galangal or blue ginger
2 cm kencur / cekur or lesser galangal- i love this but no one else at the house likes it so i skipped.
1 teaspoon coriander seeds-somehow i missed to use this one...oops!!:P
1 cm fresh turmeric- didn't have any so i used powdered turmeric instead.
3 kemiri-or buah keras- candle nut
1 stalk lemon grass / serai
some recipes use belacan/ terasi or shrimp paste but i didn't
Mince all ingredients until they turn into a smooth paste- some recipes say~do not fry / saute-
some say~ Saute.over medium heat. i prefer the later. let is cool then mixed in the fish & shrimp paste.

Method:

1. Mix both fish & shrimp in food processor until smooth. Mix in coconut. Add the coconut milk.
2. Add processed ingredients, mix well. Add salt & sugar to taste.
3. If the mixture is still too dry, you may add 1 egg white and a bit of olive oil.-with the coconut milk it should be ok.
4. Shape the mixture on sate sticks/lemongrass stalk, flatten slightly.- use a bit of  olive / cooking oil while shaping to help it stick to the lemongrass or skewer & that also make the uncooked sate not stick to each other.
5. Charcoal grill sate until light brown and cooked through.- i used bbq electric grill.

 the sates after i'ved shaped around the lemongrass

on the BBQ electric grill

please note that those serai that i used were taken from my FIL's back garden hence the various sizes. ;P

so here are my Sate Lilit Bali ala SLR ready to be tried & tasted during berbuka yesterday~ forgot to take the pic of the sambal matah (something like sambal belacan with a twist). sate lilit are usually eaten with nasi, pasal tulah ade sambal matah.

Recipe: Sambal Matah


INGREDIENTS:
15 shallots, peeled, cut in half and finely sliced
4 cloves garlic, cut in half & sliced
15 small sliced chilies
1 tsp roasted shrimp paste (terasi)
1 tsp salt
2 tbsp freshly squeezed lime juice-i used limau kasturi
2 tsp palm sugar

PREPARATION:
1. Combine all ingredients & blend.
2. Season to taste with salt

sauté mixture for two minutes over medium heat to enhance the flavor.

the verdict: mehubby said, it tasted like the ones that we tried in Bali..hehe( kembang jap), laith said it tasted like otak-otak~ he loves otak-otak & the rest simply loved it...including my picky eater nephew mike whom hardly touches anything he is not familiar with. so i guess either it was actually good or it simply different from the normal food that we always have...hahaha...:D

happy fasting & happy trying  the recipe sate lilit Bali ala SunnyLovesRain.:D

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