Sate Lilit

Sate Lilit

Sate lilit with lemongrass as the handle
Course Main course or appetizer
Place of origin Indonesia
Region or state Bali
Creator Balinese cuisine
Serving temperature Hot
Main ingredients Minced meat (pork, chicken, fish or beef) spiced and wrapped around bamboo or lemongrass stick, and grilled over the chatcoal
Cookbook: Sate Lilit  Media: Sate Lilit

Sate Lilit is a satay variant from Balinese cuisine.[1] This satay is made from minced pork, fish, chicken, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. The spiced minced meat is wound around bamboo, sugar cane or lemongrass sticks, it is then grilled on charcoal. Unlike skewers of other satay recipes which is made narrow and sharp, the bamboo skewer of sate lilit is flat and wide. This wider surface allowed the minced meat to stick and settle. The term lilit in Balinese and Indonesian means "to wrap around", which corresponds to its making method to wrapping around instead of skewering the meat.

Variants

As a Hindu majority island, the Balinese authentic version prefer pork and fish over other meat,[1] and beef is originally seldom consumed in Bali. However to cater larger consumer that do not consume pork, such as Indonesian Muslim majority, in Balinese restaurant outside of Bali sate lilit often used chicken or beef instead. In Balinese fishing towns, such as the village of Kusamba, which faces the Nusa Penida Strait, sate lilit made from minced fish is favoured.[2]

Two of the favorite satay in Bali are sate lilit, and sate ikan (fish satay). Although there are fish sate lilit made with minced fish, sate ikan is using chunk of fish meat instead. The authentic Balinese sate lilit and sate ikan are rich in bumbu, a mixture of spices and herbs. In Bali, almost every dish is flavored with bumbu megenep — a mix of spices and herbs ranging from lime leaves, to coconut milk, garlic, shallots, blue galangal, coriander, lesser galangal, turmeric and chili pepper.[3]

Notes

  1. 1 2 O’Gilvie, Diana (14 October 2012). "Learning Bali's true flavors". The Jakarta Post. Retrieved 14 January 2015.
  2. ↑ Muhajir, Anton (28 March 2013). "The legendary 'sate lilit' and 'pepes' from Kusamba". Bali Daily. Retrieved 14 January 2015.
  3. ↑ Mahendra, Anggara (17 July 2013). "The authentic fish satay of Ubud". Bali Daily. Retrieved 14 January 2015.

See also

This article is issued from Wikipedia - version of the 4/21/2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.