base gede gede (A):
5 lime leaves
5 cm ginger
1 stick lemongrass
3 cm turmeric
3 cm galangal
½ tsp white pepper
3 grain candlenut
1 tsp shrimp paste
1 tsp salt
1 tsp sugar
sate lilit (B):
150 g minced chicken
2 tsp coconut milk
1 tsp fried shallots
2 lime leaves (sliced)
1 tsp chicken powder
1 tsp liquified palm sugar
1 tsp balinese base gede paste mix
5 stick lemongrass
bali urab vegetables (C):
300 g long beans
1 tsp balinese base gede paste mix
1 tsp salt
50 ml water
1 tbsp fried shallots
2 tbsp grilled coconut meat
4 pcs lime leaves
1 pcs lime
sambal matah (balinese chili paste) (D):
50 shallots
15 g red bird’s eye chilies
5 lime leaves
1 lemongrass stick
15 g sugar
20 g chicken powder
1 tbsp lime / lemon juice
30 g cooking oil
balinese shredded chicken (E):
150 g chicken breast (shredded)
10 pcs red birds eye chillies
4 cloves shallots
3 cloves garlic
2 thumb size turmeric
1 thumb size galang
1 thumb size ginger
spices (F):
1 pcs lemongrass (bruised)
2 lime leaves
2 bay leaves
seasoning (G):
½ tsp salt
2 tsp chicken powder
1 tsp sugar
2 tbsp coconut milk
tamarind water
cooking oil
omelette (H):
2 eggs
1 tsp chicken powder
Sate lilit:
Serve the variety of elements all in one plate; place the rice, sate lilit, with sambal matah , urab bali , shredded chicken and omelette. The rice can be interchangeable. Either yellow rice, by adding turmeric and fried shallots, or lime leave rice