December 31, 2011

Balinese chicken sate, a guest post for My Cooking Hut

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Before The year of 2011 is getting very very old, I have another privilege to be a guest writer on My Cooking Hut, something delicate to share to an end of 2011.
I was completely flattered by Leemei invitation to be a guest writer to reach all My Cooking Hut readers as it one of my favourite food blog since 2008.



Leemei is one of a kind, her food blog is such an inspiration and her passion have spelled me ever since. She has recently launched her cookbook “ Lemongrass and Ginger Cookbook: Vibrant Asian Recipes” *anyway, I have prepare a space for her cookbook to be place in my book shelves, it just matter of time, hoping that my favourite bookstore in town would have it shortly :) and Im sure I’ll holding it in my hand :))

I adore to all her beautiful photography, her simple styling yet eye catching and the lighting--oh I love it the most! She can deliver every detail on her food photos perfectly until I could not take my eyes away.

Please have your pit-stop at My Cooking Hut to check out my guest post before you light your fireworks to celebrate the year of 2012

Leemei, thank you for having me at My Cooking Hut!

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Bali is the island with gentle ocean and majestic towering cliffs. It’s a perfect place to cast off worries and enjoy life to the fullest! Bali does not only has its own breathtaking natural beauty but it also has one of the most enchanted cuisines that will surely make you falling in love with.

I am going to share one traditional Balinese dish – an authentic Balinese Chicken Sate (Sate Lilit Ayam) –  skewers of minced chicken with freshly grated coconut and aromatic Balinese spices. Sate is an important dish to the Balinese people. Sate is always included as a ceremonial dish to be offered to the Gods. Sate is a symbol of a mace also known as “Gada”  - a powerful weapon of God Brahmana – one of the Hindu Balinese Gods (Dewa Brahmana).

There are 13 different Balinese Sate. Learning Balinese cooking is like learning its culture – full of diversity and very colourful, which is fascinating! The basis that I like about Balinese food is the use of the most freshest spices that are abundantly available on the island – such fresh turmeric, fresh galangal, fresh ginger, fresh lemongrass and many more! That is the secret of Balinese food, which tends to taste rather spicy, exotic but authentic in overall flavour.





I feel completely overwhelmed as I can finally deliver and present Sate Lilit Ayam using typical handmade Balinese bamboo skewer. Don’t worry if you can’t find these bamboo skewer, you can always use ordinary bamboo skewers or even fresh lemongrass.
I hope that you will not be put off by the list of the spices. Perhaps, after analysing all the spice ingredients, all you need is your full patience. Frankly, I’ll be your most perfect guide to make you skilled to make authentic Balinese food! :)  And I guarantee that my authentic Balinese Chicken Sate recipe would be the best sate you will ever tasted!








Balinese Chicken Sate (Sate Lilit Ayam)


Yield: 17-18 Skewers

Ingredients:



200 chicken mince
1/3 cup fresh grated coconut
4 kaffir lime leaves, finely sliced
17 bamboo skewers or 17 stalks lemongrass
salt to taste
Spices to grind:
6 shallots
5 garlic cloves
5 red chillies
2 bird eye chillies
2 candle nuts, crushed and toasted
20g fresh kaempferia galanga (kencur), chopped
30gr fresh turmeric, chopped
40gr fresh galangal, chopped
3 kaffir lime leaves, torn
2 Indonesian bay leaves (daun salam)
1 lemongrass, bruised
½ tsp shrimp paste (terasi/belachan)
2 tbsp shaved coconut sugar, substitute palm sugar or brown sugar
Coconut oil or vegetable oil for frying

Directions:

To make the spice paste:
1. Using mortar and pestle or food processor, combine all ingredients except lemongrass, kaffir lime leaves and salam leaves and grind to smooth paste. Add a bit of water of cooking oil if needed to help blending.
2. Heat the oil in a wok, add the spice paste, lemongrass, salam leaves, and kaffir lime leaves. Cook over medium heat, cook until the spice paste becomes fragrant or has changed colour to almost golden brown. Set aside
To make the sate:
1. Place the chicken mince in a big bowl, add fresh grated coconut and finely sliced kaffir lime leaves, mix well to combine. Add 2 tablespoons of spice paste, season with salt. Mix until the chicken has evenly coated with the spice paste.
2. Take a heaped tablespoon of the mixture, place it on your palm and spread gently using the spoon. Take a bamboo skewer and place it onto the mixture, mould the mixture and press lightly onto the skewer. You can use fresh lemongrass as a skewer if you want.
3. Heat a non stick grilling pan, brush with oil, place and arrange the sate in the grilling pan. Grill each side for about 5 minutes until golden brown on both sides. You can always use the traditional way of grilling method - by using charcoal grill or coconut husk grill and grill about 4 minutes on both sides until golden brown.
You can keep the remaining base spice paste into sterilize jar for future use, refrigerated up to 3 weeks


* By now thousands of parties are being prepared, variety food from different cuisines, tons of liquors & wines. 
New Year eve in Bali is truly one of a kind!



Happy New year 2012