Balinese Recipes
This recipe for Minced Chicken Sate (pronounced the same as ‘satay’) was developed by Nyoman Mustika, Executive Chef at Ametis Villa Bali in Cangbu, Bali, Indonesia. It is recommended for both its taste and texture.
Minced chicken sate being fried in a frying pan with ridges. Credit: Accidental Travel Writer.
Ingredients – Sate
- 200 gr minced chicken
- 50 gr grated coconut
- 5 pieces kafir lime leaves, finely shredded
- 4 tbsp sate paste (see below)
- Salt and pepper to taste
Ingredients – Paste
- 10 gr large red chiles, seeded and sliced
- 10 gr garlic, peeled and chopped
- 50 gr shallots, peeled and choppe
- 10 gr ginger, peeled and chopped
- 10 gr fresh tumeric, peeled and chopped
- 1 tsp coriander powder
- 10 gr candlenuts (or Macadamia nuts)
- 1 tsp shrimp paste
- 5 tbsp coconut oil
- 30 pcs bamboo satay skewers, lemongrass, or sugar cane (throw-away chopticks can also be used – DON’T separate them
Method – Paste
- Process all ingredients in a food processor until coarsely ground
- Heat oil and add ingredients, stirring frequently over moderate heat until fragrant
Method – Sate
- Mix minced chicken, grated coconut, shredded kafir lime leaves, paste, salt and pepper until well comibined
- Mould a heaped tablespoon’s worth of the mixture around one end of each bamboo skewer
- Grill each safe until fully cooked
It’s quite hard to acquire fresh lime leaves here. What’s a good alternative for these leaves?
Thanks for your interest, Angelica! I will check with the hotel and get back to you.;
Hi Angelica! I’ve checked with the hotel’s current chef, and he said there wasn’t really a good substitute for Kafir lime leaves. He recommended just leaving this ingredient out if you can’t buy it.
I love satay so much I almost want to taste the computer screen.
Oh, wait! Let me clean the computer screen first!