Balinese Street Food Recipes: Sate Lilit and Nasi Jinggo

Balinese Street Food Recipes: Sate Lilit and Nasi Jinggo – Eating Balinese street food is an adventure, as it is for most Indonesians. While trying out some of the most popular meals from neighboring Indonesia is sure to please any street food lover, we recommend trying out some of Bali’s specialties while you’re there.

You’ll find regional specialties unique to each island area at roadside booths across Bali. Satay Lilit and Nasi Jinggo, which are both served with Jinggo rice, are thought to be Bali’s signature dishes.

These types of food are readily available for purchase all around Bali. It sounds like it would be a lot of fun to make them on your own, doesn’t it? The recipes for Sate Lilit and Nasi Jinggo, which you may cook at home, are provided below.

Sate Lilit

Because so many Indonesians are obsessed with grilled meat on skewers, practically every part of the country has its satay. Bali is not all that dissimilar in this regard. Bali is home to a wide variety of satays.

It is tough to pick a favorite dish. Still, we always go back to the classic Sate Lilit, which consists of ground pork, grated coconut, coconut milk, lemon juice, shallots, and chili peppers wrapped in bamboo, sugar cane, or lemongrass stalks and roasted over charcoal.

It can have a hot flavor, but it’s delicious overall. Even while pig and fish are typically used in preparing of the traditional Balinese Sate Lilit, it is possible to come across chicken or beef satay on the island.

If you can make about ten stitches, here is the Balinese street food recipe for Sate Lilit!

Ingredients: 

• The fillet of 300 grams of snapper is cut (without skin)
• Coconut, grated, 100 grams
• The Coconut Milk, 100 ml
• 50 grams of seafood paste flavoring
• Cayenne pepper (chopped, 5 g)
• 5 grams of kaffir lime leaves, chopped
• 5 grams of crushed black pepper
• 30 grams of palm sugar (add two tablespoons of water to dilute)
• Season with salt

Ingredients for the sauce: 

• 225 g red chile peppers, cut in half, cored and sliced
• one hundred grams of sliced shallots
• 25 g of garlic, chopped
• 25 g of ginger, sliced
• Turmeric, 90 g, sliced
• Roasted candlenuts, 40 grams
• Roasted shrimp paste, 5 grams
• The equivalent of 8 grams of ground coriander seeds
• Tomatoes, 100 g, halved and seeded
• Weigh out 15 g of tamarind pulp.
• Half a gram of bay leaf from Indonesia
• stalks of lemongrass, 10 grams
• Coconut oil, 8 milliliters
• Fifty-five milliliters of liquid
• Season with salt

How to cook:

1. Prepare the spice paste first. First, roughly grind all ingredients in a stone mortar or food processor, except the bay leaves, lemongrass, tamarind, water, and salt.
2. Put the powdered stuff in a big pot and cook it over medium heat for an hour or until the water evaporates and the paste is golden. Place in the refrigerator to cool or use right away.
3. Combine all the satay’s ingredients by hand and stir until the mixture is sticky and won’t separate. Thread the mixture onto bamboo skewers or lemongrass stalks.
4. Prepare an indoor grill at high heat. Coconut oil should be used to brush the skewers before they are seared. Start serving right away.

Nasi Jinggo

Night owls who get hungry in the wee hours would appreciate Nasi Jinggo. White rice, crispy fried tempeh with chili, shredded chicken, and serundeng are typical ingredients in this miniature version of the traditional Indonesian dish “Nasi Campur” (shredded coconut fried with a myriad of spices).

You can only have Nasi Jinggo in Bali. But now, with this recipe in hand, you can create it on your own at home. To  make Nasi Jinggo, you must first prepare the rice, chicken, tempeh, and grated coconut that will be used, and then make sambal to your liking. The next step is to plate the items on banana leaves.

That explains  of Balinese street food recipes about Sate Lilit and Nasi Jinggo. You no longer need to go all the way to Bali. This time some recipes can be made at home.