Indonesia is believed to be the Home of Sate – according to Wikipedia (and so do many Indonesians out there) . I totally agree. Each province definitely has a different variety of satay – either in the usage of ingredients or type of meat.
One more type of dish with overwhelming variety in Indonesia is “Soto” – a type of soup using basic ingredients of kaffir lime leaves, lemon grass and coconut milk. It’s actually a main dish, served with steam rice and chili condiments.
- Difficulty: Medium
Ingredients (12)
- 250 gr shrimp – clean, deveined
- 250 gr any firm white flesh fillet
- 50 gr dessicated coconut
- 6 pcs kaffir lime leaves – thinly sliced
- 2 tbs sugar – any sugar, but coconut sugar is better
- bamboo skewers or fresh lemon grass may be used
- 8 pcs shallots (processed)
- 2 pcs garlic (processed)
- 2 cm galangal or blue ginger (processed)
- 2 cm kencur or lesser galangal (processed)
- 1 tsp coriander seeds (processed)
- 1 cm fresh turmeric (processed)
Instructions
- Mix both fish & shrimp in food processor until smooth. Mix in dessicated coconut. Add 3 tbs of thick coconut milk
- Add processed ingredients, mix well. Add salt & sugar to taste. If the mixture is still too dry, you may add 1 egg white and a bit of olive oil
- Shape the mixture on sate sticks/lemongrass stalk, flatten slightly Charcoal grill sate until light brown and cooked through
- Serve with “sambal matah” Sambal Matah recipe may be viewed here http://www.cookingetcetera.com/2009/02/minced-seafood-satay-balinese-style/
