Grilled Seafood Skewers in Balinese Style (Sate Lilit Bali)
Indulge in the delightful world of Indonesian street food, where the nation's pride, Sate (satay), and Soto, rule supreme! Yes, they do indeed claim to be the originators of Sate, and honestly, I can't argue. Each region in this vibrant nation boasts its unique spin on these mouthwatering dishes.
When it comes to Sate, be prepared to be spoiled for choice! Whether you fancy chicken, pork, beef, or even lamb, there's a Sate for every palate. Bali is home to popular pork Satay due to its predominantly Hindu population. In Lombok, you'll find Sate Plecing, known for its spicy peanut-based sauce, and Sate Rembiga, a beef Satay specialty. Each region adds its unique twist, making every Sate experience a new adventure!
Soto, another traditional Indonesian soup, offers an equally diverse range of options. Soto Betawi, originating from Jakarta, boasts a creamy coconut milk broth with beef or meatballs. Soto Madura, from the island of Madura, is renowned for its tender meat and onions. In Jakarta, Soto Lontong is a must-try, served with lontong (rice cakes). From South Sulawesi, Coto Makassar uses offal and features a peanut sauce.
Regional differences don't stop there! Some regions prefer a clear broth, while others opt for the creaminess of coconut milk. Spices like cardamom, cinnamon, and star anise are used sparingly, depending on local preferences. Meat options range from beef, chicken, and offal, shaped according to the region's culinary traditions. Sauces and seasonings, whether peanut or spicy chili, further highlight the diversity across the archipelago.
So, next time you find yourself wandering the streets of Indonesia, don't hesitate to take a bite of its rich culinary heritage! Whether you're enjoying a stick of Sate or slurping a bowl of Soto, every dish promises an unforgettable taste of the country's cultural and geographical differences. Bon appétit!
Difficulty: Medium
Ingredients (12)
- 250 gr shrimp - clean, deveined
- 250 gr any firm white flesh fillet
- 50 gr dessicated coconut
- 6 pcs kaffir lime leaves - thinly sliced
- 2 tbs sugar - any sugar, but coconut sugar is better
- bamboo skewers or fresh lemon grass may be used
- 8 pcs shallots (processed)
- 2 pcs garlic (processed)
- 2 cm galangal or blue ginger (processed)
- 2 cm kencur or lesser galangal (processed)
- 1 tsp coriander seeds (processed)
- 1 cm fresh turmeric (processed)
Instructions
Mix both fish and shrimp in a food processor until smooth, then mix in dessicated coconut. Add 3 tbs of thick coconut milk, followed by the processed ingredients. Season with salt and sugar to taste. If the mixture is too dry, add 1 egg white and a little olive oil. Shape the mixture onto sate sticks or lemon grass stalks, flatten slightly, and charcoal-grill until light brown and cooked through. Serve with an accompanying "sambal matah" (recipes available online).
Enjoy your culinary journey through Indonesia's diverse and flavorful dishes. From the vibrant streets of Jakarta to the serene shores of Bali, every regional difference offers a unique taste of the Indonesian archipelago. Embrace the adventure, and don't forget to indulge in the country's beloved Sate and Soto dishes!
- While exploring the diverse culinary landscape of Indonesia, you may find a recipe for Sate that incorporates shrimp, a firm white fish fillet, dessicated coconut, kaffir lime leaves, and various spices.
- In the region of South Sulawesi, you might agree to try Coto Makassar, a traditional Indonesian dish that uses offal and features a peanut sauce, perhaps as part of your culinary expedition through the Indonesian archipelago.
- As you follow the instructions to make Sate, you'll notice the inclusion of lemon grass or bamboo skewers, which are commonly used for cooking and serving this popular Indonesian street food.
){kind=link}