• Chicken minced 500g
  • Palm sugar 70g
  • Vegetables oil 50g
  • Salt 8g
  • Lemon grass 100g
  • Shallot 40g
  • Garlic 20g
  • Ginger 50g
  • Turmeric powder 3g
  • Coriander powder 3g
  • Candlenuts 10g
  • Belachan 10g
  • Lime leaves 3g
  • Nutmeg powder 1g
  • Chilli paste 80g

Steps for preparation

  1. Blend shallot, garlic, ginger individually with some water.
  2. Heat up sauce pan with oil, add in blended shallot, garlic, ginger into sauce pan to cook till fragrant.
  3. Add in turmeric powder, coriander powder, nutmeg powder, chilli paste and belachan to cook well.
  4. Add in crushed candlenuts and chopped lime leave into rempah paste.
  5. Lastly, add all seasonings into rempah paste to taste.
  6. Set rempah paste aside to cool.
  7. Cut lemon grass as satay stick.
  8. Mix rempah paste with minced chicken and add seasoning to taste.
  9. Mould minced chicken mix onto lemon grass stick, like a satay
  10. Grill the sate lilit.

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