Sate Lilit Bali
- 250 grams shrimp (cleaned and deveined)
- 250 grams mackerel or any firm white flesh fillet
- 50 grams desiccated coconut
- 6 pieces kaffir lime leaves (thinly sliced)
- 2 tablespoons palm sugar (gula jawa)
- Red capsicum (tiny cubes for sprinkles)
- Bamboo skewers or fresh lemongrass may be used
- 8 shallots
- 2 cloves garlic
- 2 cm galangal or blue ginger
- 2 cm kencur or lesser galangal
- 1 teaspoon coriander seeds
- 1 cm fresh turmeric
- Mince all ingredients until they turn into a smooth paste. DO NOT FRY
- 8 shallots
- 2 cloves garlic
- 2 cm galangal or blue ginger
- 2 cm kencur or lesser galangal
- 1 teaspoon coriander seeds
- 1 cm fresh turmeric
- Mince all ingredients until they turn into a smooth paste. DO NOT FRY
- Produce
- Bamboo skewers or fresh lemongrass may be used (1)
- Desiccated coconut (50 grams)
- Galangal or blue ginger (4 cm)
- Garlic (4 cloves)
- Kaffir lime, leaves (6 pieces)
- Shallot (16)
- Seafood
- Mackerel or (250 grams)
- Shrimp (250 grams)
- Cooking & Baking
- Coriander seed (2 teaspoon)
- Kencur or lesser galangal (4 cm)
- Palm sugar (2 tablespoons)
- Turmeric, fresh (2 cm)
- Other
- Red capsicum (tiny cubes for sprinkles)
- Mince all ingredients until they turn into a smooth paste. DO NOT FRY
Preparation
Read recipe preparation on rasamalaysia.com
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Published February 4, 2009 (4 years ago).
1 person saved this recipe.
