Sate Lilit Recipe: Balinese Minced Satay on Lemongrass

What is sate lilit?

Learn authentic sate lilit with fish or chicken mince, base spices, coconut, and lemongrass skewers.

This recipe guide focuses on authentic structure you can repeat: paste, method, seasoning balance, and serving context. sate lilit rewards patience more than fancy equipment.

Ingredients (home batch)

Use the freshest aromatics you can find. If you are outside Bali, prioritize lemongrass, lime leaves, shallots, and a credible shrimp paste. Fresh turmeric and galangal make a visible difference.

• 500g firm white fish or chicken, finely minced
• 3–4 tbsp cooked base genep or specialty sate spice paste
• 80–100g grated coconut or thick coconut milk
• Lime leaf, salt, palm sugar to taste
• Lemongrass stalks or flat skewers for shaping

Method

Read the full sequence before lighting the stove. Balinese cooking often front-loads paste work, then moves quickly.

1. Mince protein very finely until sticky.
2. Mix with cooked paste, coconut, seasoning, and lime leaf.
3. Knead until the mixture holds together.
4. Press firmly around lemongrass stalks.
5. Grill over medium heat, turning, until cooked and lightly charred.
6. Serve with sambal and rice.

Texture and doneness cues

Mixture should be sticky enough to cling. If it falls off skewers, mince finer and chill briefly.

Tips from practice kitchens

• Chill mixture 20 minutes for easier shaping
• Oil hands lightly when wrapping skewers
• Do not use raging high flame or the outside burns before the center sets

What to serve with it

Balinese meals are relational. Pair this dish with rice and at least one fresh sambal or vegetable side.

• Sambal matah
• Cucumber slices
• Warm rice
• Pickled vegetables

Make-ahead and leftovers

Spice-forward dishes often taste deeper the next day. Cool quickly, refrigerate, and reheat gently. Refresh with lime and herbs if the dish has a raw-condiment component served alongside.

Frequently asked questions