Sate Lilit Ayam: Minced Chicken Satay Balinese Style
Balinese-style satay made from minced chicken mixed with grated coconut and spices, wrapped around lemongrass.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 500g minced chicken
- 100g grated coconut
- 5 shallots
- 3 garlic cloves
- 2 cm ginger
- 2 cm galangal
- 2 cm turmeric
- 2 kaffir lime leaves (minced)
- 1 tsp coriander
- Salt to taste
- Lemongrass stalks for wrapping
👨🍳 Instructions
- Grind shallots, garlic, ginger, galangal, and turmeric
- Mix minced chicken with spice paste, coconut, kaffir lime leaves, coriander, and salt
- Tato portions and wrap around lemongrass stalks
- Grill over charcoal until cooked through
- Serve with steamed rice and sambal matah
❓Frequently Asked Questions
What is Sate Lilit Ayam: Minced Chicken Satay Balinese Style?
Balinese-style satay made from minced chicken mixed with grated coconut and spices, wrapped around lemongrass.
Where does Sate Lilit Ayam: Minced Chicken Satay Balinese Style come from?
Sate Lilit Ayam: Minced Chicken Satay Balinese Style originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
What type of grill works best for Sate Lilit Ayam: Minced Chicken Satay Balinese Style?
Traditional Sate Lilit Ayam: Minced Chicken Satay Balinese Style is best cooked over charcoal (arang) for authentic smoky flavor. However, a gas grill or grill pan works well too. The key is maintaining medium-high heat and turning regularly for even cooking.
Is Sate Lilit Ayam: Minced Chicken Satay Balinese Style difficult to make?
Sate Lilit Ayam: Minced Chicken Satay Balinese Style requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Sate Lilit Ayam: Minced Chicken Satay Balinese Style?
Store leftover Sate Lilit Ayam: Minced Chicken Satay Balinese Style in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.