Sate Lilit Bali

 

 

 

 

食谱取自 ：The food and cooking of Indonesia & the Philippines

(我做了少许更改 )

Sate Lilit Bali

材料：
虾  250g  （ 去壳，去肠泥，切碎）
马鲛鱼肉  250g  
2汤匙 粘米粉
1茶匙 发粉 ( 我没放 )
12 ~ 16根 香茅
酸柑 1粒  （切成4等分）
1 ~ 2汤匙 花生油
1茶匙印尼虾酱
1汤匙 亚叁膏
1茶匙 椰糖


香料（ 捣烂 ）：
2粒葱头仔
2 瓣蒜头
2 ~ 3 条红辣椒 （ 去籽，切碎 ）
25g 南姜
15g 黄姜
2 ~ 3根 香茅 （切碎 ）


做法 ：
1．烧热油，爆香香料材料。加入印尼虾酱，亚叁膏和椰糖。炒至颜色变深。备用。( 图1 ）
                  

                                              ~ 图1 / picture 1 ~

2．在大碗里，用搅拌机把虾和马鲛鱼肉打至起胶。加入（1），发粉和粘米粉，搅拌均匀。放入冰箱冷藏1小时。( 图2 ）

                 

                                             ~ 图2 / picture 2 ~

3．预热烤箱170度，把少许的（2）包在香茅支。( 图3 ）

                 

                                                ~ 图3 / picture 3 ~

 

4．排在烤盘中。放进烤箱，烤15分钟.然后再反面烤15分钟或至熟透. 取出挤上酸柑汁即可。

 

Recipe source : The food and cooking of Indonesia & the Philippines
( with minor adjustment )

Sate Lilit Bali

Ingredients :
250g shelled shrimp or prawns  ( deveined and chopped )
250g mackerel  ( chopped )
2tbsp potato , tapioca or rice flour
1tsp baking powder  ( I omit it )
12 ~ 16 stalks lemongrass
1 lime ( quartered )
1 ~ 2tbsp peanut oil
1tsp terasi ( Indonesian shrimp paste )
1tbsp tamarind paste
1tsp palm sugar


For the spice paste （ finely ground ） :
2 shallots
2 cloves garlic
2 ~ 3 red chillies ( seeded )
25g galangal 
15g fresh turmeric
2 ~ 3 stalks lemongrass ( chopped )


Method :
1. Heat oil in a wok , stir in the paste and fry until it becomes fragrant . Add the terasi , tamarind and sugar , continue to cook . Stirring the mixture darkens . Set aside and let cool . ( Picture 1 )

2. In a bowl , pound the shrimps and mackerel together to form a paste or whiz then in an electric blender or food processor . Beat in the spice paste , followed by flour and baking powder and beat until well blended . Put the mixture in the refrigerator for about 1 hour .  ( Picture 2 )

3. Pre-heat oven at 180c . Using your fingers , scoop up lumps of the paste and wrap it around the skewers . ( Picture 3 )

4. Lay on the baking pan . Bake for 15 minutes , turn to the other side and bake for another 15minutes or until chicken is cooked through . Serve with lime wedges to squeeze over them .

 

I am submitting this post to Asian Food Fest : Indonesia ~ March 2014, hosted by Alice from I Live . I Cook . I Bake.

 

                               

And this post also linked to Cook-Your-Books #10 organised by Joyce from Kitchen Flavours .