Bali Satay

 

Satay lilit

  Sate lilit is a typical meal ,, bali. Satay the basic material is a large sea fish such as tuna, mackerel, etc.. Could also be replaced with chicken or shrimp, to taste. This fish flesh softened and seasoned with coconut milk and grated coconut. When spices are at one with fish, meat began to be formed with a clenched in a skewer lengthwise. Sate lilit baked and ready to be enjoyed with tupat, a bowl of fish soup, and plecing kangkung. It was a bit spicy and has a distinctive aroma when burned. Especially for lovers of spicy food. Burn it using coconut shell charcoal for taste more delicious. Satay may be taken raw or stabbed. If brought raw, immediately put into the refrigerator. This can make a lasting satay about three days.
Recipe Bali satay
  Ingredients:
* 400 g of meat or fillet snapper, puree
* 60 ml thick coconut milk
* 50 g grated coconut
* 2 tablespoons cooking oil
* 12 lemongrasses
  Spices:
* 6 red onions, crushed
* 4 cloves garlic, crushed
* 2 cloves pecans, crushed
* 2 pieces of lime leaves, thinly sliced
* 1 cm kencur, puree
* 1 cm turmeric, crushed
* 1 cm ginger, crushed
* 4 pieces of red chillies, crushed
* 1 stalk lemongrass, thinly sliced
* sugar, 1 teaspoon
* salt, ½ teaspoon

  How to Make:
1. Heat oil and saute all the spices until fragrant. Lift. Chill.
2. Mix the spices that have been in stir into the meat of fish. Enter the grated coconut and coconut milk, stir well.
3. Prepare the lemongrass, take a spoonful of fish paste. Wrap the lemongrass. Do it until exhausted.
4. Grilled over hot coals until cooked and occasionally covered with thick coconut milk. Lift. Set in the serving dish. Serve warm.

Tips: To look better. Grilled the satay in the anti-stick flat pan that has been smeared with a little oil. Next coal burned in the fire.,,
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