An authentic Balinese dish, this traditional recipe for skewers of chicken, freshly grated coconut and aromatic Balinese spices is perfect for sharing. An important dish to the Balinese people, Sate is often offered included in ceremonial offerings to the Gods with Sate being a symbol of a mace also known as ‘Gada’, a powerful weapon of God Brahmana – one of the many Hindu Balinese Gods.
You will need to prepare the Base Gede before making the skewers.
Ingredients for Base Gede
300g large red chili, halved, seeded and sliced
200g shallots sliced
75g ginger, peeled and finely chopped
50g kencur (lesser galangal) peeled and finely chopped
175 fresh tumeric peeled and finely chopped
2tsp coriander seeds
150ml coconut oil
1tsp black pepper corns
2 sticks of lemon grass, bruised and halved
2 bay leaves
3 kaffir limes leaves
2tsp tamarind juice
3tsp palm sugar syrup
salt and pepper to taste
Ingredients for chicken skewers
300g chicken mince ground into a smooth paste using a food processor.
2 cups freshly grated coconut. If you are unable to use fresh coconut, soak dried coconut until soft.
1/2 cup base gede
5 kaffir lime leaves, middle rind removed and thinly sliced
2 tsp palm sugar syrup
1 tsp tamarind juice
sea salt to taste
lemon grass stalks (to use as skewers – alternatively use wooden skewers)
coconut oil to coat
Ingredients for Peanut Satay Sauce
250g raw peanuts with the skin still on
5 cloves garlic, peeled and thinly sliced
1-2 birds eye chilies, thinly sliced
25g kencur, finely chopped
3tbs palm sugar syrup
50ml high quality coconut milk
2 kaffir lime leaves, middle rind removed and thinly sliced
1tsp kaffir lime juice
2 shallots, thinly sliced
1 pinch sea salt
1 cup coconut oil for frying
1/2 cup water
Method for Base Gede
In a mortar and pestle ground chili, shallots, garlic, galangal, ginger, kencur, tumeric, candlenut, coriander seeds and pepper corns
Add ground paste to a heavy based pan along with remaining ingredients except for palm sugar and tamarind juice and simmer over medium heat for approx 20 mins or until golden and fragrant.
Add palm sugar syrup and tamarind juice
Leave to cool. Once cooled, remove lemon grass, bay leaves and kaffir limes leaves
Method for Chicken Skewers
Combine chicken mince with all other ingredients in a bowl (except lemon grass and coconut oil)
Gently but firmly mould a heaped tablespoon of chicken mixture over the top of a lemon grass stalk or around a thick wooden skewer.
Gently coat the chicken in coconut oil to achieve a nice gloss
Grill chicken skewers preferably over charcoal or instead bbq until golden brown
Serve with satay peanut sauce
Method for Satay Peanut Sauce
Heat coconut oil in a wok over medium heat.
Add peanuts, garlic, chillies and kencur and shallow fry, gently stirring constantly to avoid burning until golden brown and aromatic. Using a metal slotted spoon, remove from oil.
Using a mortar and pestle, pound ingredients to a paste.
Heat coconut oil in a heavy based saucepan and add the paste together with water, stirring until a consistent and smooth texture. Add kaffir lime leaves and continue stirring until thick.
Add coconut milk and then simmer uncovered, stirring frequently to prevent the sauce from burning for 10 minutes.
Stir through the kaffir lime juice and palm sugar syrup