Here we are for another week of Wanderfood Wednesday kindly hosted by Wanderlust and Lipstick
Sate is Indonesia’s version of the kebab. The Balinese usually eat sate at a warung (traditional food stall) or from a push-cart on the street. Where ever they’re eaten you can be sure that they’ll be delicious.
These sate were made at Bumi Bali Cooking School in Ubud, and they are not your ordinary warung or push-cart variety. Lilit means to wind around, and these delicious morsels are prepared by winding the sate mixture around one end of a wooden or lemongrass stick.
Lilit sate are served at special religious ceremonies. The number of sate sticks in a bundle may represent a family’s caste or position in society. The more sticks the higher the position, with the highest number being reserved for the high priest (as many as 11).
They were easy to make and even easier to eat!
You can find out more about the Bumi Bali Cooking School here In the meantime you can try making these delicious morsels at home……………………………………
BALI SATE LILIT
1/2 lb. pork, chicken or duck
20 sate sticks or wooden chop sticks
4 hot chilies
3 cloves garlic
1 1/2 tsp black peppercorns
1 1/2 tsp white peppercorns
1/2 tsp cumin
1/2 tsp Coriander
1/4 tsp nutmeg
1 tsp sesame seeds
1/2 of a candle nut
1 tsp shrimp paste
2 tsp salt
2 tbls palm sugar or brown sugar
1 cup coconut milk
Chop the meat into chunks and then blend it using on/off action so the meat is in shreds (not paste)
Blend all of the spices and mix them with the meat. Mix in the brown sugar and coconut milk. Wrap the mixture around one end of each stick. Bake/grill the sate for about ten minutes until meat is cooked.
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