Asian recipes/ Chicken/ Dinner/ Stir-fry

Saté Lilit with Nasi Goreng, Sambal Ikan Bilis, Saté Sauce and a Fried Egg

10 October 2020

Sometimes you just need 1 ingredient to come up with a whole meal and today it was the sambal bilis (ansjovis sambal) we still had in the fridge from the Nasi Lemak from 2 weeks ago.

We first had saté lilit when we were on Nusa Penida, near Bali. It’s minced meat (in this case chicken) wrapped around a lemon grass stalk, grilled over a charcoal grill. The chicken is mixed with a spice paste of fresh ginger, onion, garlic, lemon grass, kurkuma, ketjap manis and red chili.

I also made a quick saté sauce: sauté 1 chopped onion & 1 minced garlic clove. Add 1 tbsp peanutbutter, 1 tsp sambal oelek, a drop of milk to loosen it up a bit and ketjap manis to taste.

There are a lot of ingredients for these recipes, but it’s really not that complicated. I have pretty much all the spices in my pantry drawer and freezer, see my post on Instagram explaining a bit more about which staple ingredients will make your cooking life easier 😉

Saté Lilit with Nasi Goreng, Sambal Ikan Bilis, Saté Sauce and a Fried Egg

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Dinner Asian
By Saffron Serves: 4
Prep Time: 1 hour Cooking Time: 30 - 45 minutes Total Time: 1 hour 30 minutes

Ingredients

  • Nasi goreng (Fried rice)
  • Cooked rice, preferably from the day before or leftover and saved in the freezer. We still had 1 disposable tupperware container with rice left from our Indian take-out a few weeks ago.
  • A mix of veggies, I used: 1/2 leek (finely chopped), 2 tbsp shredded carrot, 1 handful bean sprouts. But please feel free to use what you have lying around if you have leftovers.
  • 4 eggs
  • Nasi goreng spice mix
  • 2 small onions
  • 3 garlic cloves
  • 1/2 red pepper
  • 1 cm grated ginger
  • 1 tsp trassi (belacan or shrimp paste)
  • 1 big tsp sambal (or more if you like it spicy 😉
  • 3 tbsp ketjap manis
  • 1 tsp cumin
  • 1 tsp kurkuma
  • 1/2 tsp laos powder (galangal)
  • 1/2 tsp coriander powder
  • Saté Lilit (amount for 10 skewers)
  • 300 g ground chicken thigh
  • 300 g ground chicken breast (or 600g of 1 of these)
  • 2 cups grated unsweetened coconut
  • 1 tbsp palm sugar (or brown sugar if you can't find it)
  • 1 tsp salt
  • 4 lemon grass skewers cut into half lengthwise, or 8 wooden skewers
  • Saté Lilit spice mix
  • 5 small shallots, peeled and roughly chopped
  • 7 cloves garlic, peeled and roughly chopped
  • 2 cm fresh ginger, peeled and roughly chopped
  • 2 tsp galangal powder (or use 2cm fresh if you can find it, peeled and roughly chopped)
  • 2 tsp turmeric powder (or use 2cm fresh if you can find it, peeled and roughly chopped)
  • 2 tsp coriander powder
  • 5 candlenuts / kemiri nuts, substitute with macadamia nuts or leave out if you can't find it
  • 1 tsp shrimp paste / trassi / belecan
  • 4 kaffir lime leaves , cut off the tough vein in the middle and roughly chop
  • 1/2 lemongrass stalk, outer layer removed and roughly chopped
  • 2 cloves
  • 5 Thai red chilis, remove stems (optional)
  • 1/4 tsp grated nutmeg
  • Peanut sauce
  • 1 shallot, finley chopped
  • 1 garlic clove, grated
  • 3 tbsp peanut butter
  • 2 tsp sambal oelek (or more if you like it more spicy)
  • 1 tbsp ketjap manis
  • ± 1/2 cup milk (or water)

Instructions

1

Before you start good to get all the ingredients ready: collect the spices, chop the vegetables and get some bowls ready.

Saté Lilit (30 min prep, 15 min grilling)

2

If using wooden skewers add them to a tall glass of water to soak.

3

Mix the the chicken breast and chicken thigh mince together in a bowl (if using both).

4

In a blender add your spice ingredients: shallots, garlic, ginger, galangal, coriander powder, candle nuts, shrimp paste, kaffir lime leaves, lemon grass, cloves chili's and nutmeg. Add a little drop of oil to help it along.

5

In a dry non stick pan sauté the above spice mix for ± 3 minutes, let cool completely.

6

When cooled, mix the chicken with the spice mix, the palm sugar and the salt. Mix well until it comes together nicely

7

With wet hands, scoop up about 2-3 tbsp of the meat mixture and mold it onto the lemongrass or wooden skewers. Repeat with the rest of the meat until your done.

8

Preheat the grill pan, cast iron skillet or the grill (whatever you're using).

9

Brush the sate with a bit of oil and grill the sate until cooked and golden brown all over.

Nasi goreng (10 min prep, 15 minutes cooking)

10

Blend all the ingredients of the spice mix in a blender until a smooth paste. Add a drop of oil to loosen it a but if needed.

11

Heat a drop of oil in a pan, I used a wok, and add the spice mix. Sauté for ±3 minutes until fragrant and softening.

12

Add the onion and garlic and sauté for 2 minutes until translucent and fragrant.

13

Then add the rest of the vegetables and stir fry on medium to high heat, ± 2 minutes.

14

Add the rice and stir fry, making sure all grains are covered by the spice mix and the vegetables are mixed through.

15

Serve with a fried egg, sambal and crispy fried onions if you have them, lovely just as is! But of course also great with the other 2 dishes in this recipe 😉

Saté sauce / Peanut sauce (5 minutes prep, 5 minutes cooking)

16

In a small sauce pan heat a drop of oil.

17

Sauté the onion for 1 minute then add the garlic, sauté for 2 more minutes until translucent and fragrant.

18

Turn the heat low and add the peanut butter, stir well, mixing in the garlic and onions, ± 30 seconds.

19

Add the ketjap manis, sambal oelek and a drop of milk. Don't add too much milk yet, keep stirring while the sauce thickens.

20

Add more milk to get to the preferred consistency.

21

Taste and adjust with ketjap manis and/or sambal oelek if needed.

Notes

Don't worry if you don't have all the ingredients, it will still taste amazing, even if leaving a few of the spices out. Just keep tasting and see if you feel you're missing something and adjust where needed. If you'd like to taste the chicken fry a little spoonful in a drop of oil in a frying pan, don't taste it when it's raw!

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