Bali 101: How to Cook Minced Chicken Sate (Sate Lilit Ayam)

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

5 Replies to “Bali 101: How to Cook Minced Chicken Sate (Sate Lilit Ayam)”

  1. 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.

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