Balinese cuisine V - The essentials I: Sate Lembat Ayam (chicken satay with grated coconut)

A rijsttafel without satay and rice is like Bali without temples. So add these to your skill set, starting with satay. One of the ingredients of satay is "Basa Genep", the complete spices, a sacred combination of spices and other select ingredients ground together to create a unique aroma, taste and colour. Prepare this first.

BASA GENEP (the complete spices)




Ingredients (for 1/3 cup)

1 tsp whole black pepper
3 cloves of garlic
1/2 medium onion or 5 shallots
1-2 large red chilli (seeds removed)
1/2 tsp sesame seeds
1/4 tsp freshly ground nutmeg
1/2 tsp shrimp paste (optional)
2-3 candlenut - substitutes are macadamias or cashew nuts
1 tsp coriander seeds
2 tbsp fresh turmeric
5 tbsp galangal (mild ginger)
3 tsp kencur (aromatic ginger) - best substitute is galangal
1 1/2 tbsp ginger
1/4 cup of water

Grind the spices into fairly fine paste making sure all the gingers are bruised and smooth. Only the chilli should be recognizable. In a food processor, blend all the ingredients together, adding water if necessary.




The Basa Genep should be fragrant, deep golden yellow and of a thick paste consistency. Can be kept for a week in the fridge - cover with thin layer of oil and plastic wrap.

SATE LEMBAT AYAM (chicken satay with grated coconut)




Sate is always prepared for ceremonies with the number of sticks varying for each occasion. The task of making sate lembat is always performed by men as it is a phallic symbol as well as a symbol for war weapons.

Ingredients (for 15 sticks)

300g chicken mince
4-5 tbspn basa genep ("the complete spices")
5 lime leaves (shredded)
1/2 - 3/4 cup grated coconut
chopsticks soaked in water
3 tbspn fried shallots (very easy to make yourself by frying bawang merah, red shallot)
1 tbspn palm sugar
1/2 tspn sea salt (if available, use Balinese sea salt (garam) which is slightly milder tham regular salt)
1/2 tspn shrimp paste

Mix basa genep, palm sugar, fried onion, salt and lime leaves) with the grated coconut by hand. Mix in the chicken and knead the flavours together.



The mixture should be fragrant, deep yellow in colour and slightly sticky. If it is too dry, you can add water or a little coconut milk. Take a dessert spoon of this mixture and shape into a pear. Place the meat on the end of the chopstick and spiral it firmly around the stick until it reaches half way, resembling a drumstick.




Grill until golden brown (over coconut husks if available).



Serve with satay sauce (see Balinese Cuisine I).

SELAMAT MAKAN!

Check in for the last recipe "Nasi Kuning" to finish your rijsttafel!

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Location:Ubud - Bali, Indonesia