This is my take on Indonesian Sate Lilit. I had these succulent minced beef skewers while I was holidaying in Indonesia a couple of years ago. Traditionally, the marinated meat is shaped around on a lemon grass stalk. However, if the lemon grass stalk is not available, then you can always use a wooden or metal skewer to shape the minced meat. Whichever way you may use, I have shown both methods in the video. So, do check it out and have fun grilling.
Grilled Minced Beef On Leemongrass/Sate Lilit
Ingredients
1 lb Ground Beef Chuck
2 Tbsp Desiccated Coconut, lightly toasted
2 Shallots, finely minced
2 Cloves Garlic, finely minced
1/4 inch Galangal, finely minced
1/4 inch Ginger, finely minced
2 Red Chilies, finely minced
1 tsp Ground Coriander, toasted
1 tsp Gula Jawa
1 Kaffir Lime Leaf, finely minced
1/4 Cup Coconut Milk
1 tsp Sea Salt
15 to 18 Lemongrass or combination of skewers
Cucumber Slices
Red Onion Slices
Satay Sauce
Lontong Rice
Charcoal, direct heat (medium)
Method
Combine the meat with toasted coconut, shallot, garlic, ginger, galangal, red chilies, coriander, Gula Jawa, lime leaf, coconut milk, and sea salt. Mix until well combine and marinated for about 3 to 4 hours, or overnight in the fridge.
Prepare the charcoal for direct cooking on medium heat.
Gather some minced meat and shape around the lemongrass stalk and press firmly. You can shape around the metal skewers too. Continue the process with the remainder lemongrass stalks and minced meat.
Place the shape minced meat on the grill and grill over the charcoal for a few minutes, and baste with some peanut oil. Turn over and grill until lightly charred on the outside and continue to baste the minced meat with some oil. Remove and serve with some cucumber slices, lontong rice, and satay sauce.
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