Sate lilit
 The term 'lilit' in Balinese and in Indonesian means "to wrap". The wider surface allows the minced meat to adhere. | |
| Course | Main course or appetizer |
|---|---|
| Place of origin | Indonesia |
| Region or state | Baliand Nationwide in Indonesia, also popular inSoutheast Asia |
| Serving temperature | Hot |
| Main ingredients | Minced meat (pork, chicken, fish or beef) spiced and wrapped around bamboo or lemongrass stick, and grilled over charcoal. |
Sate lilit(Aksara Bali:ᬲᬢᬾᬮᬶᬮᬶᬢ᭄) is asatayvariant inIndonesia,originating fromBalinese cuisine.[1]This satay is made from mincedpork,fish,chicken,beef,or eventurtlemeat, which is then mixed with gratedcoconut,thickcoconut milk,lemon juice,shallots,and pepper. The spiced minced meat is wound aroundbamboo,sugar caneorlemongrasssticks, it is then grilled on charcoal. Unlike skewers of other satay recipes which is made narrow and sharp, the bamboo skewer of sate lilit is flat and wide. This wider surface allowed the minced meat to stick and settle. The termlilitinBalineseandIndonesianmeans "to wrap around", which corresponds to its making method to wrapping around instead of skewering the meat.
Variants
[edit]As aHindumajority island, the Balinese authentic version prefer pork and fish over other meat,[1]and beef is originally seldom consumed inBali.However to cater larger consumer that do not consume pork, such as IndonesianMuslimmajority, in Balinese restaurant outside of Bali sate lilit often used chicken or beef instead. In Balinese fishing towns, such as the village of Kusamba, which faces the Nusa Penida Strait, sate lilit made from minced fish is favoured.[2]
Two of the favorite satay in Bali are sate lilit, andsate ikan(fish satay). Although there are fish sate lilit made with minced fish,sate ikanis using chunk of fish meat instead. The authentic Balinese sate lilit and sate ikan are rich inbumbu,a mixture of spices and herbs. In Bali, almost every dish is flavored withbumbu megenep— a mix of spices and herbs ranging from lime leaves, to coconut milk, garlic, shallots, blue galangal, coriander, lesser galangal, turmeric and chili pepper.[3]
Gallery
[edit]-
Balinesenasi campurtopped with sate lilit. -
Balinesenasi campurwith two types of sate lilit, beef and fish. -
Pork sate lilit served in Bali.
See also
[edit]
Notes
[edit]- ^abO’Gilvie, Diana (14 October 2012)."Learning Bali's true flavors".The Jakarta Post.Retrieved14 January2015.
- ^Muhajir, Anton (28 March 2013)."The legendary 'sate lilit' and 'pepes' from Kusamba".Bali Daily.Retrieved14 January2015.
- ^Mahendra, Anggara (17 July 2013)."The authentic fish satay of Ubud".Bali Daily.Retrieved14 January2015.
External links
[edit]- Fish Sate Lilit recipefrom Tasty Indonesian Food
- Fish Sate Lilit recipefrom New York Times
