Ingredients

• 600 gr duck or chicken meat, minced
• 2 cups freshly grated coconut
• 5 kaffir lime leaves, very finely shredded
• 1 tsp black peppercorns, crushed
• 1 tsp salt
• 3-5 bird’s eye chilies, very finely chopped
• 2 tbsp chopped palm sugar
• lemon grass or satay skewers

SPICE PASTE:

• 12 shallots, peeled and sliced
• 6 cloves garlic, peeled and sliced
• 3 red chilies, sliced
• 2.5 cm galangal (laos), peeled and sliced
• 2.5 cm kencur, peeled and sliced
• 5 cm fresh turmeric, peeled and sliced
• 2 tsp coriander
• ½ tsp black peppercorn
• 3 candlenuts
• 1 tsp dried shrimp paste
• pinch of freshly grated nutmeg
• 2 cloves
• 2 tbsp oil

Preparation

Grind or blend all spice paste ingredients except oil. Heat oil and sauté spice paste for about 5 minutes. Cool then combine with duck and all other ingredients except lemon grass. Mould about 2 tablespoonfuls on lemon grass or skewers and grill over hot charcoal and golden brown.

Ingredients

• 600 gr beef topside, cut in 1 cm cubes
• 3 – 5 bird’s-eye chilies, chopped
• 2 tbsp brown sugar
• ½ cup beef spice paste
• ¼ tbsp salt
• Satay skewers

Preparation

Combine meat, chilies, brown sugar and spice paste and mix well. Cover and marinate for 24 hours in refrigerator. Spear four pieces of meat very tightly on a satay skewer. Place beef satays on charcoal cooker and grill over very high heat either on coconut husks or on charcoal. Serve with Satay Sauce. Note: To make satay with lamb, pork or dusk, follow the directions above but use basic spice paste. If using chicken, replace with chicken spice paste. Balinese satays are always a little burned which gives them a very particularly delicious flavor.

Ingredients

• 600 gr skinned boneless snapper fillet
• 1 cup freshly grated coconut or
• 1½ cups moistened desiccated coconut
• ½ cup seafood spice paste
• 5 fragrant lime leaves, chopped
• 1 tsp black peppercorns, finely crushed
• 1 tsp salt
• 3-5 bird’s eye chilies, very finely chopped
• 2 tbsp palm sugar
• Lemon grass or satay skewers

Preparation

1. Mince fish fillet very finely in a food processor or with a chopper.
2. Add all other ingredients & mix well.
3. Mould a heaped tablespoon full of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.

Note: This recipe won’t work with frozen fish.