Pulau Pemanggil trip. And thank you Smallkucing for reminding me on my previous post, Sate Lilit Indonesia. I'm glad that I can make my own sata snack at home now.
And here's what I did.
500gm mackerel fillet, roughly mashed
1 cup shredded coconut/dessicated coconut
10 shallots, thinly sliced
8 cloves garlic, chopped
1 inch fresh ginger, minced
a slice of turmeric leaf, thinly sliced
1 tbsp black peppercorn, crashed
5-6 bird-eye chilies, thinly sliced
1 tspn black pepper powder
2 tspn salt
2 tbsp brown sugar
1 tspn coriander powder
2 tspn paprika powder/chili powder/ flakes
*some banana leaves
- combine all ingredients together in a big bowl and mix well.
Shape the banana leave into cone shape and then fill with 2 tbsp of the fish mixture. Seal nicely. I've not enough banana leaves so use aluminium foil instead.
Then grill over a charcoal fire or bake at 200'C for about 20-25mins or untill cooked.
From here, you can see clearly the original picture of sata Terengganu. I wonder how did they wrap the leaves so neat and beautifully. Well, mine wasn't that bad at all, right! hehe.... Frankly, sata has a very unique flavour of itself which is still fresh & juicy after cooked.
Normally, they just having this snack plain without any dipping. Since I'm at home... so just make myself an extra treat. A simple spicy and sweet dipping sauce, also suitable for sate lilit! So, enjoy!
Dipping Sauce Ingredients :
2 tbsp soy sweet sauce
1 tbsp chili paste, pickled
(ground/grind together bird-eye chilies, ginger and garlic, stir in lime juice & keep refrigerate)