El Fogón de Frakie

  The Pride of Bali, if Bali had a signature scent, it would be the aroma of Sate Lilit grilling over coconut husks. The word lilit means «to wrap around,» referring to the way the seasoned meat is pressed onto wide skewers. Unlike other satays served with a separate sauce, the flavor is built right into the meat with a rich «Basa Gede» spice paste and creamy coconut milk. Ingredients:  

• 500g minced pork, chicken, or fish (Mackerel/Spanish Mackerel is very traditional).
• 50ml thick coconut milk.
• 7 Shallots
• 3 cloves of garlic.
• 2 Red Chilies (seeds removed for less heat).
• 1 tsp Turmeric powder and 1 tsp coriander.
• A thumb size piece of Ginger and Galangal (minced).
• 1 tsp Shrimp Paste (Terasi)—the secret to the depth of flavor.
• Fresh Lemongrass stalks

  Methods:  

• Create the Paste: Blend or grind all the «Basa Gede» spice ingredients until smooth. Sauté the paste in a little oil until it smells amazing and loses its raw scent. Let it cool.
• The Mix: In a large bowl, combine the minced meat, the cooled spice paste, and the coconut milk. Mix well until the texture becomes slightly tacky or sticky.
• The Wrap: Take a handful of the meat mixture and press it onto the top half of a lemongrass stalk. Squeeze it firmly so it stays attached.
• Grill: Grill the skewers over medium heat for about 3 to 5 minutes per side until charred and cooked through.
• Serve: No sauce needed! The lemongrass stalk acts as a natural infuser.