From jcosler@starpower.net Tue Oct 2 15:42:22 2001 Date: Fri, 28 Sep 2001 12:31:11 -0400 From: Judy Newsgroups: alt.food.asian Subject: Re: Recipe with Lemon Grass/ REC: Sate Lilit OK, Here's the recipe for Sate Lilit taken verbatim from "The Food Of Bali," Periplus World Cookbooks. "This is probably the most delicious satay you'll ever encounter [my daughter who went to high school in KL agrees!]. The delicate flavors of the shrimp & fish are greatly improved if you can find spears of fresh lemongrass to use as skewers, & if you can cook them over a fire of coconut husks rather than charcoal [I did the 1st, not the 2nd!]. Nonetheless, even with wooden skewers & a standard charcoal grill, you'll have people combing back for more. (takes more than 15 min. to prepare [--that's for sure!]) 10 oz. skinned boneless snapper fillet or other firm white fish 10 oz. raw shrimp. peeled 2 c. freshly grated coconut, or 1 1/2 c. dried unsweetened coconut, moistened 1/2 c. spice paste for seafood [see below] 5 fragrant lime leaves, cut in fine shreds 1 t. black peppercorns, finely crushed 2 t. salt 3-5 green bird's-eye chilies, very finely chopped 2 T brown sugar Lemongrass, cut in 6-in lengths, or satay skewers Combine fish with shrimp & mince very finely in a food processor or w/ a chopper. Add all other ingredients, except lemongrass & mix well. Mold a heaped T-ful of this mixture around a wooden skewer or over trimmed stalks of lemongrass & grill over charcoal until golden brown. Helpful hints: It its impt to use fresh shrimp & fish for this dish, as thawed frozen seafood exudes too much moisture. [my note: all of our shrimp is prevly frozen.] THe brown sugar not only adds a touch of sweetness but helps give the slightly charred exterior typical of Balinese satay. Base be Pasih, Spice Paste for Seafood 10 lg. red chilies, seeded & chopped 6 cl. garlic, peeled & chopped 15 shallots, " & " 4" ginger root, " & " 4" fresh turmeric, " & " (or 4 t. powder) 1 med-size tomato, skinned & seeded 1 T coriander seeds 10 candlenuts 1 t. dried shrimp paste 4 T oil 2 salam leaves 2 stalks lemon grass, bruised 3 T tamarind pulp Process all ingredients, except oil, tamarind pulp, salam leaves & lemon grass, until coarsely ground. Heat oil, add ingredients, except tamarind. Stir frequently, over mod heat for 5 mins, until fragrant & go.den. Finish with tamarind. Let cool. NOTE: These basic spice pastes can be stored in a refrigerator for up to a week. They can also be divided into smaller quantities & frozen. [my note: it greatly reduces the time to make the satay if you already have the spice paste prepared; I prepare entire amnt & freeze leftover.] My notes: 1) I served with a satay p'nut sauce. THere's a quite decent brand from Malaysia, I believe; you add Ketchup Manis too it, I think. 2) Careful with the lemon grass skewers (they add a LOT to the dish, IMNSHO). THey can get soft & bend, threatening to dump the satay into the fire. 3) Years ago, we contrived a satay grill device -- part of a copper gutter. Cut the size of your charcoal grill grate. put charcoal in the gutter. put on top of your grill grate for stability & safety! Works very much like the old street satay grill guys in Malaysia & Indonesia! Would be better if/when I devise a grill thingie to go on top of the gutter. Get yourself a little bamboo (stiff) Thai? fan & a fez & you'll be in business! :<> 4) The Sate Lilit recipe makes a lot of satay & they are much more filling than meat satays (at the least since I mound them so big); I have a note to 1/4 or 1/2 the recipe, but then, I don't cook for a lot of people. Let me know how you like this! BTW, I have 2 of these Periplus SEAsian cookbooks & love them. THe recipes are good; the books are small. Well laid out with excellent photography! Nice books to add to your already large SEA c/b collection, IMO! Judy On Thu, 27 Sep 2001 10:20:02 -0700, "Tina Mongkolsmai" wrote: > >"sammyshuwumum" wrote in message >news:cgdpptob9ikjh1rc24ag1fklvugv0it1be@4ax.com... > >> There is a wonderful minced fish satay which you form onto/wrap around >> lemon grass "skewers" & grill -- Balinese recipe. It's longish to >> type in, so let me know if you want it. >> HTH, Judy > >Judy, > >I would love to have this recipe, please! > >(somehow I missed this message until I accidentally unsubscribed myself to >alt.food.asian and had to re-subscribe, thereby getting all these older >posts). > >Thanks lots! > >Tina >