Ingredients

  • Serves 2-4 people
  • Base Gedhe - Ingredients (A):

    5 Lime leaves

    5 cm Ginger 

    1 stick Lemongrass

    3 cm Turmeric

    3 cm Galangal

    ½ tsp White pepper

    3 Candlenut

    1 tsp Shrimp paste

    1 tsp Salt

    1 tsp Sugar

    2 tbsp Cooking Oil

    Sambal Lilit - Ingredients (B):

    150 g Chicken Minced meat

    2 tbsp Coconut milk

    1 tbsp Fried Onion

    2 Lime Leaves, sliced thinly

    1 tsp Chicken Powder 

    1 tsp Brown Sugar Water (1:1)

    1 tbsp Base Gede Seasoning 

    5 sticks Lemongrass 

    Sambal Matah - Ingredients (C):

    50 g Shallot

    15 g Red Cayenne 

    5 Lime Leaves

    1 stick Lemongrass

    15 g Sugar

    20 g Chicken Powder 

    1 tbsp Lime/ Lemon Juice

    30 g Cooking Oil

Sate Lilit Sambal Matah
Recipe Courtesy of
Asian Food Network

Sate Lilit Sambal Matah

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Sate Lilit is the iconic Balinese skewered minced meat dish, flavored with traditional Indonesian herbs and spices. For this recipe, the key is in the ‘genep’ base seasoning, which includes spices like candlenut, galangal, turmeric and ginger. Serve this with a plate of rice during lunch and don’t forget the sambal matah, a spicy shallot-based chili sauce that keeps you wanting more.
  • Medium
  • 120 min
  • 30 min
  • 15 min
  • 3 steps
  • 27 Ingredients
  • Medium
  • 3 steps
  • 27 Ingredients
  • 120 min
  • 30 min
  • 15 min

Instructions

  1. Base Genep/Gedhe Seasoning

    • Coarsely cut all ingredients, except lime leaves, then saute using 2 Tbsp of cooking oil then add lime leaves. Saute the sauce till half cooked and remove the lime leaves. Blend the ingredients together with 3 Tbsp of table cooking oil for an easy and smooth paste. 


  2. Sambal Matah

    • Thinly slice the shallots, red cayenne, lemongrass, lime leaves. Mix it altogether in a heat resistant bowl, add chicken powder, salt, sugar and stir it well. Meanwhile, preheat the cooking oil until it gets really hot, then pour it into the bowl little by little. Stir it well. Set aside


  3. Making Sate

    • Prepare a medium size bowl then mix all the ingredients in (B) together except lemon grass, add 1 table-spoon of Base Genep/Gede seasoning. Stir it well.
    • Take about 30g of the meat mixture and wrap around the lemongrass skewer. Repeat for all remaining meat mixture and grill it using a pan or griller until it’s well cooked on all sides. Set aside. 
    • Place the lemongrass skewer on the serving plate and serve it together with sambal matah.

    Rub the grill pan with oil or butter before starting the grilling process.

    The choice of the meat/protein could be changed depending on your own taste, such as mackerel or else.

     

    Making Sate


Plate and Serve!

Place the lemongrass skewer on the serving plate and serve it together with sambal matah

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • Base Gedhe - Ingredients (A):

      5 Lime leaves

      5 cm Ginger 

      1 stick Lemongrass

      3 cm Turmeric

      3 cm Galangal

      ½ tsp White pepper

      3 Candlenut

      1 tsp Shrimp paste

      1 tsp Salt

      1 tsp Sugar

      2 tbsp Cooking Oil

      Sambal Lilit - Ingredients (B):

      150 g Chicken Minced meat

      2 tbsp Coconut milk

      1 tbsp Fried Onion

      2 Lime Leaves, sliced thinly

      1 tsp Chicken Powder 

      1 tsp Brown Sugar Water (1:1)

      1 tbsp Base Gede Seasoning 

      5 sticks Lemongrass 

      Sambal Matah - Ingredients (C):

      50 g Shallot

      15 g Red Cayenne 

      5 Lime Leaves

      1 stick Lemongrass

      15 g Sugar

      20 g Chicken Powder 

      1 tbsp Lime/ Lemon Juice

      30 g Cooking Oil

    Nutrition
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