Bali Sauce: Recipe

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Ingredients

300 g (10 oz) skinned baneless snapper fillet
300 g (10 oz) raw prawns, peeled
2 cups freshly grated coconut, or 1½ cups dessicated coconut, moistened
½ cup seafood spice paste (see recipe)
5 fragrant lime leaves, cut in hair-like shreds
1 teaspoon black peppercorns, finely crushed
2 teaspoons salt
3-5 green bird's eye chillies, very finely chopped
2 tablespoons brown sugar
lemon grass, cut in 15 cm (6 in) lengths, for satay skewers

This is probably the most delicious satay you'll ever encounter. The delicate flavours of the prawn and fish are greatly improved. You can find spears of fresh lemon grass to use as skewers, and if you can cook them over a fire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standard charcoal grill, you will have people coming back for more.

Tags: Cuisine → Minced Seafood Satay → Recipe

Minced Seafood Satay (Sate Lilit)

By Unknown → Sunday, 6 July 2014

This is one of Bali's most traditional dishes and plays an important role in many ceremonies.

Ingredients

2 kg (4lb)chicken pieces, each 400 g (13 ozs)
1 cup chicken spice paste (see recipe)
2½ cups coconut milk
3 to 4 cups chicken stock (see recipe)
4 stalks lemon grass, braised
4 salam leaves
1 tablespoon salt
1 tablespoon black peppercorns, crushed

Instruction

Heat a heavy saucepan, add spice paste and sauté for 2 minutes over low heat. Add coconut milk, chicken stock, lemon grass and bring to boil and simmer for 5 minutes. Add chicken pieces and simmer until three quarters cooked, turning chicken frequently.

Remove chicken and let cool in the sauce to room temperature. Remove chicken from sauce and dry well in open airy place for 30 minutes. Grill over charcoal until dark golden brown. Grilled chicken tastes best when served with peanut sauce, steamed rice and vegetables.

Tags: Balinese Grilled Chicken → Cuisine → Recipe

Balinese Grilled Chicken Recipe (Siap Mepanggang)

By Unknown →