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Balinese Style Chicken or Duck Satay - Sate lilit
By poisoneyes | February 26, 2008
1 lb (500 g) ground chicken or duck
2 cups (200 g) freshly grated coconut
3 kaffir lime leaves, thinly sliced
2 tablespoons shaved palm sugar
1 teaspoon salt
24 lemongrass or bamboo skewers
2 portions Sambal Kecap
Spice Paste
3 candlenuts, roughly chopped
1 in (2 1/2 cm) fresh galangal, peeled and sliced
1 in (2 1/2 cm) fresh kencur root, peeled and sliced
1 in (2 1/2 cm) fresh tumeric, peeled and sliced, or 1 teaspoon ground turmeric
1 to 2 red finger-length chilies, deseeded
6 shallots, peeled
3 cloves garlic, peeled
2 cloves
2 teaspoons coriander seeds
1 teaspoon freshly ground black pepper or black peppercorns
1/4 teaspoon dried shrimp paste (trasi), dry-roasted
2 tablespoons oil
- Prepare the Sambal Kecap.
- Make the Spice Paste by grinding all the ingredients, except the oil, to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Heat the oil in a wok over medium heat and stir-fry the ground paste for 3 to 5 minutes, the remove from the heat and set aside to cool.
- When cooled, mix the Spice Paste with the ground chicken or duck and all the other ingredients, except the skewers, until well blended. Set aside to marinate for 2 hours in the refrigerator.
- If using bamboo skewers, soak them in water for 4 hours before using. Mold about 2 heaped tablespoons of the meat mixture onto each lemongrass or bamboo skewer with your hands and press it together firmly to form a kebab. Repeat until all the meat mixture is used up.
- Grill the skewers over hot charcoal or under a preheated broiler for 2 to 3 minutes on each side, basting with the marinade, until cooked. Turn the skewers frequently to prevent the meat from burning. Arrange the satay on a serving platter and serve hot with the Sambal Kecap.
Serves: 4 to 6
Preparation time: 45 mins + 2 hours to marinate
Cooking time: 20 mins
