Chef Tatang’s Satay Lilit

by The News Team, on Thu, November 05, 2009 - 7:19:38 PM, 0 comment
Asean Heritage Trail

This charismatic Indonesian celebrity Chef has had over 22 years of experience in the hospitality industry working with both Asian and Western cuisine. He is famed for his cooking shows that are broadcast throughout Indonesia.

He charmed his way into our hearts with his warm personality and avid passion for cooking, not to mention with his delicious food too! Despite not having the exact ingredients he likes to work with he managed to deliver beautiful dishes with vibrant flavours. We especially enjoyed his Balinese Sate Lilit with the piquant Sambal Matah (recipe below).

What inspired you to be a Chef?
I have been in the kitchen since 7years old. I used to help my parents cook. I think if you love food and you like to cook then you can become a Chef.

Favourite food: Nasi Goreng. I love it when it is dry and not too oily with thinly sliced chilli padi and shedded chicken.

Favourite ingredient to work with: Garlic. It gives food more flavour, think about Chinese food without garlic. Think about any Asian dish without garlic…it is very important in cooking.

Advice for aspiring Chefs: You have to be Berani (Brave)! And you must like experimenting with food.

Balinese Sate Lilit

Ingredients:

- 150 grams of minced meat of choice
- 100 grams of grated coconut
- 3 lime leaves, chopped thin
- 1 tablespoon vegetable oil
- Skewer 10

Spices to blend:

- 100 grams of onion
- 50 grams of ginger
- 50 grams of red pepper
- 50 grams galangal
- 1 tablespoon garlic
- 1 tablespoon sugar Java
- 1 tsp turmeric
- 1 tsp coriander
- 1 teaspoon salt
- 1 teaspoon belacan (which has been toasted on the pan)
- 3 Candle nuts

Method:

1. Blend all ingredients, put a little oil into the pan. Then stir-fry seasoning over medium heat until fragrant. Add the lime leaves and stir well Turn off heat, set aside and chill for the next process
2. Combine meat, grated coconut and spices that have been pan-fried, mix thoroughly until it becomes a dough
3. Divide the dough into 10 parts, then make small balls
4. Wrap meat balls on skewers
5. Steam sate for 30 minutes
6. Then grill or put into a combi oven.
7. Serve warm with the sambal matah.

Sambal Matah

Ingredients:

5 red chilis, finely sliced
9 red onions, thinly sliced
3 cloves garlic, thinly sliced
2 stalks lemongrass, white part, thinly sliced
1 stick bunga kantan, thinly sliced
3 lime leaves, thinly sliced
3 tablespoons lime juice
½ teaspoon belacan, roasted, crushed
3 tablespoons cooking oil
1 tsp fine salt
¼ teaspoon black pepper, crushed

Method:

Heat the oil. Mix all the ingredients together. Pour the warm oil on the ingredients and stir well. Serve poured over sate lilit.

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