Minced Balinese seafood satay

Sateh lilit

Sateh lilit is traditional Balinese food. This is a very popular dish for Balinese people. It has a strong connection with the traditional ceremonies in Bali. The sateh lilit is commonly made with sea fish.

Serves: 4 (12 sticks) Preparation time: 3 hours 15 minutes Cooking time: 8 minutes Ready in: Approx. 3 hours 25 minutes

Ingredients

• 300 g / 10 oz snapper or ocean perch fillets, skinned and deboned
• 300 g / 10 oz medium green prawns, peeled, deveined
• 90 g / 5 oz desiccated coconut, moistened with 2-3 tsp water
• 1 tbs Thai green curry paste
• 5 Kaffir lime leaves, finely sliced
• 3 small fresh red chillies, chopped
• 1 tbs brown sugar
• Salt & ground black pepper, to taste
• 3 lemon grass stalks, trimmed
• 1 tbs olive oil
• Lemon wedges, to serve

Directions

1. Place the fish fillets and prawns in the food processor and process until smooth. Put into a bowl and add coconut, curry paste, lime leaves, chillies and brown sugar. Season with salt and pepper.
2. Cut the lemon grass stalks lengthways into four 20 cm / 8 inch lengths. Mould 2-3 tbs of the fish mixture around the end of each lemon grass length.
3. Place on a plate, cover and place in the fridge for 3 hours to allow flavours to develop.
4. Heat the olive oil in a large non-stick frying pan on medium heat. Place the sate skewers on their side in the pan and cook on medium heat, turning occasionally, for 4-5 minutes or until lightly browned and just cooked through.

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Tuna / Cob Fish Curry

Gulai Ikan Tongkol

I personally think Indonesian curry is the best curry in the world. The taste is milder, smoother and the fragrant aroma always teases my appetite...

Ingredients:
1 tuna, cut into 5 pieces
2 stalks lemongrass, crushed
2 cm ginger, crushed
½ tsp salt
¼ tsp pepper
500 ml coconut milk from 1 whole coconut fruit.
20 basil leaves
6 tbsp oil for stir frying

Grind:
8 pcs shallots
4 cloves garlic
3 cm turmeric
6 pcs red chilli

How to:
1. Smear the tuna with lime juice, salt, pepper, wait for 15 minutes until the spices are well absorbed into the fish.
2. Grill the fish until well cooked.
3. Heat oil, stir fry the grind spices, lemongrass, ginger, until cooked and fragrant. Add tuna, stir slowly so that fish is not destroyed.
4. Add coconut milk, salt, pepper, cook to boil and thick, then add basil, continue to stir for a while.
6. Serve.
For 6 people

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Fried Otak-otak

Otak-otak Goreng

Otak-otak is a fish cake found throughout Indonesia, Malaysia and Singapore. Otak means brains in Malay and Indonesian, and the name of the dish is derived from the idea that the dish somewhat resembles brains, being on the soft and squishy side.

Otak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices, and then wrapped in a banana leaf and steam or grill. In Indonesia, it's also common to serve otak-otak with spicy peanut sauce and can be eaten as a snack or with bread or rice as part of a meal.
The famous Otak-otak is from Ujung Pandang  (formerly Makassar), South Sulawesi. Once a friend brought me and it was really delicious, especially the sauce. I actually want to try to make it by myself but since I still haven't found any credible recipe, so I tried to make some other version which is Otak-otak Goreng (fried Otak-otak).

Category: Seafood

Cooking time: 45 minutes

Ingredients

- 250 g boneless white fish fillet skinned (or Mackerel)

- 100 g tapioca flour

- 100 ml thick coconut milk

- 1 stalk of spring onion, finely chopped

Spice Paste

- 3 shallots

- 2 cloves of garlic

- 1 cm ginger

- 1/2 teaspoon pepper

- 1 cm galangal (laos)

- salt to taste

Peanut Sauce

- 50 g fried peanut

-  3 pan-broil candlenuts

- 2 red chilli, seeded

- 2 bird's eyes chillies

- Salt and sugar to taste

- 100 cc water

Directions

1. Grind or blend the spice paste ingredients.

2. Add the fish and spring onion, process until fine, then put into a large bowl and stir in all together with tapioca flour and coconut milk (pour it little by little).

3. Shape the mixture into long oval and deep fry in hot oil until cooked and golden brown.

4. To make peanut sauce: grind or blend all the ingredients (except water) until smooth, then add water and simmer over low heat for few minutes.

4. Serving suggestion: you can serve it with plain rice (nasi putih), urap-urap and cucumber or if you want to eat it as a snack, you can serve it with peanut sauce.

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Grilled Squid with Sweet Soy Sauce

Cumi Bakar Saus Kecap

What's the special ingredient of Indonesian Grilled Squid that makes the difference? It's the introduction of Indonesian Sweet Soy Sauce. If you want the taste that is very Indonesia, you should use Indonesian Sweet Soy Sauce (Indonesian Kecap Manis / Sweet Ketchup)

Ingredients:
1. 400 grams of squid, remove the head and ink, clean
2. 1 tsp lemon juice
3. ½ teaspoon salt
4. 50 grams of peanuts, peeled, roughly crushed.
5. 3 tablespoon sweet soy sauce (Kecap Manis)
6. 1 tablespoon oyster sauce
7. 2 tbs tomato sauce
8. ½ tsp pepper powder
9. ½ tsp sugar
10. ½ tsp salt
11. 100 ml water
12. 3 tbsp oil for frying

Minced spices:
1. 4 cloves garlic putiih
2. 2 cm ginger

How to :
1. Smear squid with lime juice and salt. Leave for 10 minutes
2. Stir fry minced spices until fragrant, add peanut insert, stir even.
3. Add squid, cook until the color changed. Add sweet soy sauce, tomato sauce, oyster sauce, pepper, sugar and salt.
4. Stir evenly, add water. Cook to boil and until the spices and the ingredients are well absorbed.
5. Lift.
6. Grill the squid until fragrant while rubbing with already boiled spices occasionally.
7. Lift and serve.
For 4 portions

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