When you hear the word Balinese, surely your mind is immediately drawn to many things. Starting from the beautiful nature, diverse customs, and also various types of traditional foods. Yes, Bali has never run out of ways to make people wonder about its charm.
About its traditional food, Balinese specialties always have a trademark, which is the seasoning. One of the not yet too popular-traditional culinary Balinese, but has a high taste, is Sate Pentul.
Sate Pentul is special. Usually, the satay menu always uses wooden sticks. Well, the main thing that makes Sate Pentul unique is the stick is made of lemongrass stems. Thus, the aroma becomes more delicious when compared to other satays in general.
Balinese Sate Pentul is made from fish meat. The meat is seasoned first, then wrapped around the lemongrass stem. In addition, satay is also served with grated coconut, which makes it taste even more savory with a delicious aroma. Curious to know how to make it? Let's see the recipe below!
- 500 gr of fish
- 250 grams of sago flour
- 5 tablespoons flour
- 1 egg
- 1 teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon powder broth
- ¼ teaspoon ground pepper
- 2 tablespoons fried shallots
- 2 tablespoons fried garlic
- 1 coconut milk sachet (optional)
- 100 ml of ice water or ice cubes
- green cayenne pepper
- bay leaf
- lime leaves
How to Make The Seasonings
Saute all ingredients to make seasonings: green cayenne pepper, bay leaf, lime leaf, lemongrass, and tamarind until fragrant. After that, lift and chill.
How to Make The Meat
First, put the fish meat into the food processor, then add all the main ingredients and also the seasoning. Then, grind until it’s smooth while adding sago flour and flour. After mixing, add ice water and grind again until completely blended.
After that, move the dough into a container. Take a little mixture in your hand, then glue it to the lemongrass stem while shaped like a pentul (ball). Steam for 15 minutes. After chilling, broil the satay until browned. Sate Pentul is ready to be enjoyed!