Balinese Satay

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A lot of pleasant memories about this specific dish, satay pusut, chargrilled satay with a mild balinese spices. My sister, Mia, is crazy about it that she often bought them in bucketloads during the weekend from an old balinese lady at the corner of Sukawati market. We usually sat outside watching the evening sky or traffic while chewing this juicy stick bit by bit.

Ingredients:
* 250 gr shrimp – clean, deveined
* 250 gr mackerel – de boned
* 50 gr dessicated coconut
* 6 pcs kaffir lime leaves – thinly sliced
* 2 tbs gula jawa or indonesian palm sugar
* red capsicum – tiny cubes for sprinkles
* bamboo skewers or fresh lemon grass may be used
* 8 pcs shallots
* 2 pcs garlic
* 2 cm galangal or blue ginger
* 2 cm kencur or indian galangal
* 1 tsp coriander seeds
* 1 cm fresh turmeric
Processed all, stir fry in 2 tbs oil until fragrant, set aside

Cooking Directions:
1.) Mix both fish & shrimp in food processor until smooth.
Mix in coconut
2.) Add cooked spices, mix well. Add salt & sugar to taste
3.) If the dough is still too dry, you may add 1 egg and a bit of olive oil
4.) Shape the dough on satay sticks, flatten it slightly
5.) Charcoal grill satays until light brown and cooked through

Processed Ingredients:
* 8 pcs shallots
* 2 pcs garlic
* 2 cm galangal or blue ginger
* 2 cm kencur or indian galangal
* 1 tsp coriander seeds
* 1 cm fresh turmeric
Mince all ingredients until they turn into a smooth paste. DO NOT FRY

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1 Comment»

  Keri wrote @

Satays are just the best for midnight snacking, aren’t they?


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