This is probably the most delicious satay you will ever encounter. The delicate flavors of the chicken are greatly improved if you can find spears of fresh lemongrass to use as skewers, and if you can cook them over a fire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standard charcoal grill, you will have people coming back for more.

– 600 gr chicken fillet (leg or breast)
– ½ cup Balinese basic 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 tsp Palm sugar
– Lemon grass or satay skewers

Mince chicken fillet very finely in a food processor or with a chopper.

Add all other ingredients & mix well.

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. This recipe won’t work with frozen fish.

Pepes, leaf-wrapped bundles of highly seasoned food, are made with almost any basic ingredient in Bali, ranging from eels, to chicken, pork, beef or duck.

– 600 gr fish meat, minced
– 1/3 cup coconut milk, thick
– 3 tbsp basic spice paste
– 4 bird’s-eye chilies, sliced

– 100 gr fresh tomato
– 1 tbsp. salt
– 1 tsp black peppercorns, crushed
– 12 pieces banana leaf, cut in 20 cm (8 in) squares
– 12 ea salam leaves

Combine the above ingredients except for banana leaf and mix well. Fold a heaped tablespoon of the mixture into the center of a banana leaf and wrap. Steam parcels for about 15 minutes, until well cooked.

The above mixture can also be used for duck satays; simply add 200g of grated coconut and double the quantity of the basic spice paste salt and pepper. Spear 2 heaped tablespoons of the paste around a large satay skewer or stalk of lemon grass.

Balinese food gets its characteristic flavor from a blend of spices, herbs, roots and other savory ingredients, which are prepared in different ways. The basic seasonings (known as base – pronounced barseh – are sometimes finely chopped or sliced, other times pounded to a fine paste. Some spice pastes are made from raw ingredients, while for others, the ingredients are either steamed or roasted before pounding

– 80 gr      shallot

– 10 gr       lemon grass

– 40 gr      garlic

– 100ml    cooking oil

– 20 gr      candle nut

– 2 pcs      kaffir lime leaf

– 10 gr      red chili

– 10 gr      turmeric

– 10 gr      ginger

– 1 tbsp.   salt & pepper

– 15 gr      galangal

– 5 gr        aromatic ginger

– 1 tsp      wangenan

– 50 gr      shrimp paste

sauté all ingredients with little bit of oil until the flavor come out and the texture are tender, and then start to grinder until the texture almost like a paste, and the start to  heat a few minute until the oil are come out from the paste