Sate Lilit Bali (Salted Egg Minced Satay)
Ingredients:
1. In a bowl, combine ground chicken, TopChef Salted Egg Powder Sauce Mix,
desiccated coconut, and chili. Mix well.
2. Using the palm of your hand, scoop two tablespoon 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 process with the rest of the
chicken mixture. Cover and keep chilled until to be cooked.
3. In a small bowl, combine Takam Liquid Seasoning, shallots, ginger, and
vinegar. Mix well.
4. Melt the butter 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.
- 1 kg Ground Chicken
-
25 g TopChef Salted Egg Powder Sauce Mix,
dissolved in 25 mL of 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 Liquid Seasoning
- 50 g Shallots, chopped
- 5 g Ginger, chopped
- 50 g Cane Vinegar
- 2 Tbsp Maven Buttercreme Premium Margarine
1. In a bowl, combine ground chicken, TopChef Salted Egg Powder Sauce Mix,
desiccated coconut, and chili. Mix well.
2. Using the palm of your hand, scoop two tablespoon 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 process with the rest of the
chicken mixture. Cover and keep chilled until to be cooked.
3. In a small bowl, combine Takam Liquid Seasoning, shallots, ginger, and
vinegar. Mix well.
4. Melt the butter 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.
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