(for 15 skewers)
INGREDIENTS:
- 600 grams minced duck (you can also use food processor)
- 5 tablespoons cooking oil
- 3 bay leaves
- 3 cm galangal, lightly bruised
- 10 lime leaves, finely chopped
- 3 lemongrass stalks, take the middle part and finely chopped
- 50 ml thick coconut milk from ½ coconut (you can also use canned coconut milk)
- 100 grams young coconut, crack open and grate the coconut out of the shell
- 1 tablespoon palm sugar
- ½ teaspoon black pepper
- 15 lemongrass stalks to be used as the skewer, cover the bottom part with tapioca
- 3 cloves garlic
- 5 shallots
- 3 tablespoons turmeric
- 3 cm ginger
- 10 candlenuts, roasted
- 1 teaspoon coriander
- 1 teaspoon salt
PREPARATION:
- Heat oil in a large skillet. Sauté the ground spices, galangal and bay leaves until fragrant. Remove from heat.
- Mix the spices with the minced duck thoroughly. Add the sliced lime leaves, lemongrass, coconut milk, grated coconut, palm sugar and black pepper. Mix thoroughly.
- Divide the mixture into 15 parts and roll them into balls. Mould the mixture around the lemongrass stalks with tapioca on the bottom end. Repeat the same process for the rest of the mixture.
- Cook the skewers on a preheated charcoal grill or barbecue, turn the skewers several times to make sure each side is fully cooked and golden brown. The Balinese duck satay is ready to serve.
***
Source: Halal Cook Book, Indonesian Ed.
Bagikan
Quick Recipe: Balinese Duck Satay
4/
5
Oleh
Unknown
