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Sate Lilit Recipe
September 17, 2022
Ingredients Tuna fish fillet - 300 grams Thick coconut milk - 50 ml Grated coconut - 50 grams Lemongrass, bruised - 1 stick Bay leaf - 2 pieces Sprinkle flat spices or lemongrass sticks for satay - to taste Ground spices: Curly red chilies - 3 pieces Shallots - 5 cloves Garlic - 3 cloves Ginger - 1 knuckle Shrimp, grilled - 1 tsp Citrus leaves, remove the bone leaves - 1 sheet Turmeric - 2 cm Candlenut, roasted - 2 grains Salt - 1 tsp Brown sugar - 1/2 tsp Cooking oil - 1 tbsp Buy ingredients and cooking utensils Plans Saute ground spices until fragrant. Add lemongrass and bay leaf, stir-fry again. Turn off the heat, cool. Puree fish meat, coconut milk, and grated coconut using a blender/food processor/chopper. Mix the fish mixture with the ground spices. Stir well. Take enough dough, make balls and stick it on a skewer or lemongrass sticks to half the height of the puncture. Repeat until all the batter is used. Grill the satay in a grill pan or flat pan until cooked and browned. Ready to be served. 1. When using a lemongrass stick as a skewer, crush the white part a little so that the dough sticks easily and smells better.
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