Best Balinese Seafood Satay On Lemongrass Recipes

BALINESE PORK SATAY (SATE BABI) WITH SWEET SOY GLAZE AND PEANUT SAUCE RECIPE

Balinese Pork Satay (Sate Babi) With Sweet Soy Glaze and Peanut Sauce Recipe image

This recipe is inspired by the delicious pork satay I had at a night market on the north shore of Bali: little chunks of marinated meat threaded onto bamboo skewers, grilled over coals until charred, then served with a sweet-and-spicy peanut-based dipping sauce.

Provided by J. Kenji López-Alt

Categories Appetizer Entree Appetizers and Hors d'Oeuvres Mains Snacks

Time 2h

Yield 8

Number Of Ingredients 23

Ingredients

For the Spice Paste:
One (1-inch) knob fresh turmeric, peeled (about 10g), or 1 teaspoon (4g) ground turmeric
2 stalks lemongrass, bottom 4 inches only, outer layers and root removed, thinly sliced (about 80g)
8 medium cloves garlic, sliced (about 60g)
2 small shallots, sliced (about 75g)
3 whole dried pasilla or guajillo chilies, stems and seeds removed, roughly chopped (about 40g)
2 tablespoons (about 30g) palm sugar or brown sugar
2 teaspoons (about 6g) whole coriander seed
1 tablespoon (about 9g) whole white peppercorns
Kosher salt
2 pounds (1kg) boneless pork shoulder, cut into 3/4-inch cubes
For the Glaze:
1 cup kecap manis (8 ounces; 240ml); see note
1/4 cup sugar (about 2 ounces; 50g), plus more if needed
One (2-inch) knob ginger, roughly chopped
4 medium cloves garlic, roughly chopped
For the Dipping Sauce:
10 ounces roasted peanuts (285g; about 1 1/2 cups)
1/4 cup (60ml) vegetable or canola oil, divided
1 ounce (30g) tamarind pulp, soaked and strained (see note), or 2 teaspoons (10ml) tamarind concentrate
1 tablespoon (15ml) kecap manis or fish sauce
Water, as necessary
Sugar, to taste

Steps:

To Cook: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
Brush pork with another layer of glaze just before serving and serve with peanut sauce on the side or spooned on top.

Nutrition Facts : Calories 488 kcal, Carbohydrate 52 g, Cholesterol 9 mg, Fiber 6 g, Protein 15 g, SaturatedFat 4 g, Sodium 1641 mg, Sugar 34 g, Fat 28 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

BALINESE CHICKEN SATAY

Balinese chicken satay image

An aromatic satay from the Four Seasons Cooking School in Jimbaran - serves 6 as a starter, 4 as a main

Provided by Good Food team

Categories Dinner, Lunch, Starter, Supper

Time 50m

Yield Makes about 12 skewers

Number Of Ingredients 13

Ingredients

3 shallots
3 or 4 garlic cloves
25g root ginger , peeled
2 small red or 1 large plump red chilli
1 tbsp vegetable or groundnut oil
½ tsp each ground turmeric , ground white pepper and ground coriander
¼ tsp ground nutmeg
pinch ground cloves
500g pkt minced chicken (or lamb)
2 fresh (or freeze dried) lime leaves , cut into fine strips with scissors
1 tbsp unsweetened desiccated coconut or 25g/1oz block creamed coconut, grated
12 lemongrass stalks (or wooden skewers)
banana leaves , optional

Steps:

Thinly slice then finely chop the shallots, garlic and ginger. Now finely chop the chilli, including the seeds. This amount of chilli gives a spicy but not too fiery kick to the chicken satay, but discard the seeds if you don't like the heat.
Heat the oil in a frying pan over a low heat. Add the shallots, garlic, ginger and chillies and fry for 1-2 minutes just to soften. Pour in a couple of tablespoons of water to soften, then stir in the spices (and freeze-dried lime leaves, if using) and fry for a minute.
Remove the pan from the heat, let the mixture cool down, then blend to a paste with a pestle and mortar, using an up-and-down motion with the pestle. It will take several minutes to make a soft paste.
Mix the spice paste, the coconut and, if using, the shredded fresh lime leaves with the minced chicken. Season with salt.
Break off pieces of the mixture the size of a large walnut. For each, flatten into a round and lay a lemongrass stalk or wooden skewer in the centre. Mould around the bulbous end of the stalk (or skewer), working it so it goes about 8cm up it.
Rough up the surface a little with your fingers so that the meat is not completely smooth and has some texture, then set aside while you shape the rest of the skewers. Brush each skewer with extra oil.
Cook the skewers on a preheated BBQ, griddle pan or grill for 8-10 minutes, turning several times. Serve on banana leaves.

Nutrition Facts : Calories 129 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 19 grams protein, Sodium 0.17 milligram of sodium