Traditional Balinese Satay


Traditional Balinese Satay


2-3 chillies, deseeded
3 cloves garlic
2 teaspoons dried turmeric
1 onion, roughly chopped
5cm piece fresh ginger, chopped
1 teaspoon salt
1 teaspoon peanut or sesame oil
1 tablespoon palm sugar, grated
400g chicken mince

20-25 wide, flat bamboo skewers, soaked in cold water for at least 1 hour

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100079


On Bali, traditonal 'sate' is made with minced chicken and spices.  The mixture is pressed around a wide stick and barbecued over hot embers - delicious!


Put all the ingredients, except the chicken mince, in a mortar and pestle or food processor and grind or process to form a thick paste.  Put the paste in a bowl with the chicken mince and stir to combine.

Take 2 tablespoons of the mixture and wrap it around one-third of each skewer, pressing it on firmly.  It can be tricky at first, but you'll get the knack with a bit of practice.  Continue until all the mixture has been used.

Heat a barbecue or grill to hot and cook the skewers until cooked through, turning often.

Serve with a selection of dipping sauces, such as store-bought sweet chilli sauce and Peanut Sauce




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