update, how making recipe Sate Lilit Satay Lilit Bali with 15 ingredients and 8 stages of easy cooking, which is bouncy delicious.
Without fail recipe ultimate Sate Lilit (Satay Lilit Bali) easy, bouncy, practical.
Good Morning my mother, at this time you can make recipe Sate Lilit (Satay Lilit Bali) with 15 ingredients and 8 steps. Below this is how to cook, please read carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 8 stages of easy cooking Sate Lilit (Satay Lilit Bali).
Ingredients for Sate Lilit (Satay Lilit Bali)
Prepare : medium size mackerel or seabass fillet.
Prepare : chicken (optional).
Needed : shredded young coconut (made from 1/4 coconut).
Prepare : coriander powder.
Needed : shallot.
Needed : garlic.
Needed : dried candlenuts.
Prepare : turmeric (each thumb sized).
Prepare : red peppers.
Needed : small chili pepper.
Prepare : vegetable oil.
Needed : lemongrass.
Needed : sugar.
Prepare : salt.
Prepare : butter.
If all raw materials Sate Lilit (Satay Lilit Bali) it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.
Step by Step Cooking Sate Lilit (Satay Lilit Bali)
In a food processor put the spices, sugar, and salt (except lemon grass) and grind until soft and no big chunks or lumps, set aside.
Use food processor again and grind the fish fillet and chicken together until soft and tender.
Sauté the ground spices using vegetable oil until the flavour comes out and greasy.
Inside a medium bowl, put the shredded coconut and sautéd spices together and mix gently until the shredded coconut turns yellowish.
In the same bowl add in the ground fish and mix them altogether by hand until the texture is blended properly. The heat from the hand helps the mixture blend faster and create a sticky and greasy dough.
Prepare the lemon grass and stick the satay dough on it like a skewer. Make sure you press hard enough to let no air between the skewer and the dough.
Grill the satay or panfry it on a nonsticky pan (low heat) 2 mins each side and ocasionally put butter on it until golden brown.
Serve with sambal matah or sambal kecap as the condiments 😉.
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