Sate Lilit Bali

Ingredients:

• 1kg Ground Chicken
• 25 g TopChef Salted Egg Powder Mix, dissolved in hot milk
• 25 g Hot Milk
• 60 g Desiccated Coconut
• 5 g Bird's Eye Chili, chopped
• 10 pcs Lemon Grass Sticks
• 15 g Takam All-Purpose Liquid Seasoning
• 50 g Shallots, chopped
• 5 g Ginger, chopped
• 50 g Cane Vinegar
• 2 tbsp Maven Buttercreme Premium Margarine

Procedures:

1. In a bowl, combine ground chicken, TopChef Salted Egg Powder Mix, desiccated coconut, and bird’s eye chili. Mix well.
2. Using the palm of your hand, scoop two tablespoons of mixture into your palm and flatten. Place lemon grass stick into the middle of the mixture and mold it onto the lemon grass stick. Repeat the process with the rest of the chicken mixture. Cover and keep chilled until to be cooked.
3. In a small bowl, combine Takam All-Purpose Liquid Seasoning, shallots, ginger, and cane vinegar. Mix well.
4. Melt the Maven Buttercreme in a pan and pan grill chicken for 2-3 minutes each side.
5. Transfer chicken in a serving platter and serve with vinegar dipping sauce.