Balinese Food by Vivienne Kruger

Author:Vivienne Kruger
Language: eng
Format: epub
ISBN: 978-0-8048-4450-5
Publisher: Tuttle Publishing

Saté Lilit Ikan

(GRILLED GROUND FILLET OF FISH IN A BALINESE SPICY SAUCE WITH FRESH SHREDDED COCONUT)

Saté lilit differs from the usual Indonesian satay, which normally consists of chicken pieces threaded on a skewer. This satay is a combination of spices and minced seafood molded onto a skewer or, preferably, a thick stem of fresh lemongrass. Lilit (Bahasa Indonesia) means to wind, twist, turn, coil around, circle around or wrap around.

Saté lilit ikan (fish) is a main course and is usually made “when the Balinese have ceremony.” This recipe gives “the exact taste of the Balinese ceremony food.” The Balinese will make saté lilit ikan for a temple ceremony (dewa yadnya), a six-month baby ceremony (manusa yadnya) or a Mecaru ceremony (Bhuta yadnya). It is a favorite food for any religious event.

Recipe courtesy of the charming, natural Puri Lumbung Cottages in Munduk, North Bali, 2011. Their wooden rice barns are surrounded by gigantic red pagoda flowers, bunga lilin (yellow candle flowers) and lively (loudly croaking) frog-filled lotus ponds.

11/3 lb (600 g) finely minced fresh tuna (or mackerel and white snapper)

¼ lb (120 g) palm sugar

30 bamboo satay skewers, each 8 in (20 cm) long and ¾ in (2 cm) wide or skewers made out of lemongrass stalks

½ large whole coconut, grated

SPICE PASTE (BUMBU)

3¼ oz (90 g) red chilies, seeds removed

5 oz (150 g) shallots

3¼ oz (90 g) garlic cloves

½ piece turmeric

½ piece nutmeg, pounded

2 oz (60 g) ginger root, chopped finely

5 oz (150 g) galangal, chopped finely

1 tbs shrimp paste

salt and pepper to taste

Chop then pound the chilies, shallots, garlic, turmeric, ginger and galangal in a mortar and pestle. Add the shrimp paste and a little salt and pepper.

Add the palm sugar and continue to grind for 5 minutes it until the mixture becomes a soft paste.

Put the tuna into the paste and mix thoroughly by hand into a fine dough.

Add the grated coconut to the dough and mix further. Taste and add more salt and pepper if necessary.

Divide the mixture into small balls using your hands and mold the seafood mixture onto the end of each lemongrass stick, tapering the mixture slightly so that the end is slightly thicker. It should look like a drumstick.

Grill for 10 minutes until golden brown on a modern gas grill or over glowing charcoals or a low fire. Rotate the sticks to make them evenly brown. The surface should not be too hard.

Serves 4–6.

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