Tasty Satay From Dewata Island

Hello Guys! Hello from Bali. Hope you have a wonderful day. If talking about Bali is also the beautiful scenery of the nature and the unique culture tradition.  Well, Bali is not only known with its tourism destination, arts, or the legendary of their cultures which has already famous all over the world. Bali is also famous with its culinary.  Bali has so many typical foods and beverages. One of Balinese typical food is Ayam Betutu, The satay lilit, lawar and many more. Today i would like to tell you about one of traditional food in Bali. well, here it is!

sate litih.jpg

Sate (Indonesian spelling) or Satay (Malaysian spelling) is one of the most loved foods in Southeast Asia. Balinese Satay is different from Jakarta or other city Satay, it using tuna as the main ingridient and as we know Balinese food is known to have stronger flavours and aroma due to the generous use of lemongrass, chilies, lime leaves, galangal, and other spices. The seafood sate sold in Bali has beautiful distinct flavours. Instead of being doused in rich sweet peanut sauce, it is served plain, fresh off the grill without any sauce–letting the sweet flavours of char-grilled seafood and exotic spices burst in the mouth. You also can make it at home, here is the recipe :


  • 250 grams shrimp (cleaned and deveined)
  • 250 grams mackerel or any firm white flesh fillet
  • 50 grams desiccated coconut
  • 6 pieces kaffir lime leaves (thinly sliced)
  • 2 tablespoons palm sugar
  • Red capsicum (tiny cubes for sprinkles)
  • Bamboo skewers or fresh lemongrass may be used

Processed Ingredients:

  • 8 shallots
  • 2 cloves garlic
  • 2 cm galangal or blue ginger
  • 2 cm kencur or lesser galangal
  • 1 teaspoon coriander seeds
  • 1 cm fresh turmeric

Mince all ingredients until they turn into a smooth paste. DO NOT FRY


  1. Mix both fish & shrimp in food processor until smooth. Mix in desicated coconut. Add 3 tablespoons of thick coconut milk.
  2. Add processed ingredients, mix well. Add salt & sugar to taste
  3. If the mixture is still too dry, you may add 1 egg white and a bit of olive oil.
  4. Shape the mixture on sate sticks/lemongrass stalk, flatten slightly.
  5. Charcoal grill sate until light brown and cooked through.



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