Sate Lilit & Satay Minced Meat

Ingredients

• 1 1/2 pounds chicken meat
• 2 cups grated coconut without sugar
• 2 oz. Palm sugar (finely chopped)
• 1 teaspoon salt
• 3 tablespoons of cooking oil (and extra for brushing)
• About 10 stems of lemon grass

Ground spices

• 5 shallots (peeled)
• 7 cloves of garlic (peeled)
• 1 inch galangal (peeled)
• 1 inch Kencur / Kaempferia galanga (peeled) or substitute 1/2 galangal and 1/2 ginger if necessary
• 2 inch turmeric (peeled)
• 2 teaspoons coriander seeds
• 5 candlenuts / kemiri sub with macadamia nuts or omit if necessary
• 4 lemon leaves Cut the hard vein in the middle
• 1/2 lemongrass stem cut into a 1-inch piece
• 5 Thai red chilies remove stems (optional)
• 1/4 teaspoon grated nutmeg

How to make Sate Lilit

1. Place all ground spices ingredients in a food processor and process in a paste. Add a little water to make it look good
2. If you use lemon grass as skewers, cut the stems in half and remove additional layers if necessary
3. Preheat 3 tablespoons of oil in a wok or pan. Add the ground spices and sauté until fragrant, about 5 minutes. Remove from the wok or pan and let it cool completely
4. In a large bowl, mix the meat with the spice paste above, the coconut, the palm sugar and the salt. They must unite very well without falling apart With clean hands, collect approximately 2-3 tablespoons of the meat mixture and mold it on lemon grass. Repeat until you are done with the meat and the skewers
5. Preheat the grill. Brush the satay with a little oil and cook on the grill until it is cooked and golden on all sides. You can also use the grill pan for this purpose