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GEMA INDONESIA 2 EDITION 2020
nd

10 skewers
Ingredients:
1 1/2 lbs minced duck or chicken meat
2 cups grated unsweetened coconut
2 ozIndonesian palm sugar - (finely chopped)
1 tsp salt
3 Tbspcooking oil - (and extra for brushing)
About 10 stalks of lemongrass or 20 bamboo
skewers

Ground spices:
5 shallots, peeled
7 cloves garlic, peeled
1,5 - inch galangal, peeled
1/2 ginger, peeled
2- inch turmeric, peeled
2 tsp coriander seeds
1 tsp shrimp paste/ belacan
4 kaffir lime leaves - Cut off the tough vein in the
middle
1/2 lemongrass stalk - cut into 1-inch piece
2 cloves
5 Thai red chilis - remove stems (optional)
1/4 tsp grated nutmeg
Sauce:
4-5 red chili - (seeded and finely chopped, op-
tional)
1/4 cup Indonesian sweet soy sauce
1/4 cup fried shallot crisps

Instructions:
1. Place all the ground spices ingredients in a
food processor and process into a paste. Add
a bit of water to help it going.
2. If you use bamboo skewers, soak the bamboo
skewers in water for few minutes. If you use
lemongrass as skewers, cut the stalks into
half and get rid of extra layers if necessary.
3. Preheat 3 Tbsp of oil in a wok or skillet. Add
in the ground spices and saute until fragrant,
about 5 minutes.
4. Remove from the wok or skillet and let it cool
down completely.
5. In a large mixing bowl, mix the meat with the
spice paste above, coconut, palm sugar, and
salt. They should come together nicely without
falling apart.
6. With clean hands, scoop up about 2-3 Tbsp of
the meat mixture and mold it onto the bamboo
or lemongrass skewers. Repeat until you are
done with the meat and skewers.
7. Preheat the grill. Brush the satay with a bit of
oil and grill the satay until cooked and golden
brown all over. You can also use grill pan for
this purpose.
8. Serve with the sauce

46 INDONESIAN TRADITIONAL CUISINE RECIPE