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Delicious Sate Lilit from Tempe

Delicious Sate Lilit from Tempe

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One of the most famous culinary origins from Bali is satay lilit . Typically, sate lilit is made from fish, chicken, beef, or pork. However, this time you can really create it with tempeh. Besides being cheap, tempeh is also full of nutrients.

Combined with grated coconut, coconut milk, lime, red onion and pepper and added with sambal matah, it is definitely delicious for you to eat during the day. Rich in spices and undeniably delicious. 

So, ENDEUSiast have prepared notes for cooking? Come on, make the recipe for sate wrapped around tempeh as reported by Endeus TV below!

Tempeh satay ingredients:

6 tbsp cooking oil
1 tsp tamarind water
1 tsp brown sugar
1 tsp Royco chicken stock
300 gr tempeh, steamed, puree
50 gr grated coconut, roast
50 gr green beans, boil
1 egg
12 whole lemon grass


4 lemongrass stalks, crushed
6 lime leaves
2 bay leaves
3 cm galangal, bruised

Seasoning, puree:

6 red onions
4 cloves of garlic
3 large red chilies
2 red cayenne pepper
5 candlenuts, roasted
1 tsp shrimp paste, roasted
4 cm turmeric, grilled

Sambal matah:

15 red chilies, thinly sliced
10 shallots, thinly sliced
3 lemongrass stalks, take the white part, thinly sliced
10 lime leaves, remove the bones, thinly sliced
tsp grilled shrimp paste
tsp Royco chicken stock
4 limes, take the water is
100 ml coconut oil
Pickled cucumber pineapple
Coriander leaves

How to make sate wrapped tempeh:

1. Sambal matah: Mix well all ingredients except coconut oil. Knead until the ingredients are slightly wilted
2. Heat the coconut oil, pour in the chili mixture. Stir well. Set aside
3. Heat cooking oil, saute ground spices and spices until fragrant
4. Add tamarind water, brown sugar, and Royco Chicken Broth, stir until smooth. Remove
5. Stir well stir-fry seasoning, tempeh, grated coconut, green beans, and eggs. Divide into 12 parts
6. Take 1 lemongrass stalk, wrap 1 part of tempeh in thick lemongrass stalks
7. Grill the Sate Lilit on a grill pan until fragrant and browned. Remove, serve with sambal matah

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