Balinese Beef Satay (Sate Lilit Daging Sapi)
85% asli · Balinese (Indonesian)
A unique Balinese variation where minced beef is mixed with grated coconut and spices, then wrapped around lemongrass stalks or skewers before grilling. Offers a distinct texture and flavor profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef, finely minced400g
- Lemongrass stalks4-6
- Grated coconut, fresh or dried50g
- Shallots4
- Garlic cloves2
- Chilies (red)2
- Galangal1cm piece
- Turmeric powder0.5 tsp
- Coriander powder1 tsp
- Lime leaves, finely chopped2
- Sugar1 tsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Langkah
- 1
Prepare the lemongrass stalks: Trim off the tough outer layers and the very top. Bruise the bottom part of the stalks to help release aroma.
- 2
Prepare the spice paste (bumbu): Blend or pound shallots, garlic, chilies, galangal, turmeric powder, and coriander powder into a smooth paste.
- 3
In a bowl, combine the minced beef with the spice paste, grated coconut, finely chopped lime leaves, sugar, salt, and pepper. Mix thoroughly until well combined. You can add a tablespoon of oil if the mixture seems too dry.
- 4
Take a portion of the beef mixture and firmly wrap it around the bruised end of each lemongrass stalk, shaping it into a compact log. If not using lemongrass, use skewers and shape the mixture around them.
- 5
Heat vegetable oil in a pan or grill the satay over medium heat. Cook for about 10-15 minutes, turning regularly, until the beef is cooked through and nicely browned.
- 6
Serve the Sate Lilit hot, traditionally accompanied by sambal matah (raw Balinese chili and shallot relish) and sometimes a side of steamed rice (though not pictured).
