good morning everybody today we've got the honor of going down into the hotel
Amnaya with the executive chef here he's gonna
be teaching you and I how to make satay lilit it's a traditional balinese dish
it's gonna be a lot of fun so let's get down with chef
Sigit and learn how to make a satay lilit come on what are you waiting for
how beautiful is this setting absolutely gorgeous just look at the herbs and the
spices the chef has set up around me so today we're going to be cooking the
satay lilit which is a traditional balinese dish chef Sigit is going to
show us how to do it so you can make this at home
we've got all the ingredients I'll put all those up for you so where do we
start then chef yeah I will introduce all ingredient thank you no first we
will cook the sambal matah
green chili green chili salad comfort live shrimp paste
how do you say this in Balinese Balinese is teresi teresi
udung that's a shrimp paste and then lemongrass lemongrass and then we have
limo okay limo is very good smell yeah so
citric beautiful citrus smell and then upon the spice we will use the ginger
coriander seed coriander seed turmeric turmeric yes shallot and then
a chili candlenut garlic tomato what is this one Candlenut
okay and then turmeric and then a lemongrass without it all the
ingredients are locked they squeeze the tamarind seeds with all with a little
water and get that lovely Citric now if you haven't had tamarind fresh before
you're gonna love this the first we cook the sambal matah sambal matah is
all the ingredient is raw raw material right yes all ingredients raw materials
yeah okay so we're gonna wear gloves
for us thank you let me think because I'm gonna left hand all right
maybe I wear two in case I change am I looking hot very hot I know what she
means just warm I'm cooking for you yes okay again the ingredients for the
sambal matah this one is lemongrass lemongrass then
you find too thick a little bit too thick no it's okay
I haven't got my glasses on okay so we got the lemongrass beautifully cut here
a little bit coarser on my side because I'm not wearing my glasses is my excuse okay
the second is a shallots we load some with lemongrass this less on this less
okay so the lemongrass as well this bill
Bronwen we cut burner the burner like this
and you roll it chip enough
and then we use green chile in sheets as well very hard
so this is an extra virgin coconut oil we do Fred the three-piece shrimp ace
and then will then put her in here and mix okay the smell coming off that
Michelle so we're frying the track see you down
which will infuse the the oil with the coconut the virgin coconut oil and then
you can mix with your hands okay you call it do call it's a bit of butcher
yes when you mix with your hands yeah go Jack
now we're just gonna add a little bit of lime juice in with this a little citric
just to cut through the oils there we go can I taste this you're going this
little pinch
that's delicious that is lovely um yes
more delicious with new listeners sadly le-let's when the mix gets
something else you know you know the cafe is beautiful the lining is
beautiful little yeah it's very fresh right crisp little chilly but not too
much very good chef very good well now we cook the saddle in
the satay lilit so we've made the sambal matah chef I mean that is so so
delicious honestly fresh crisp I put all the
ingredients so you can actually make this if you like at home if you can get
hold the ingredients to be fantastic next we're making the satay lilit
which will go with this it's just perfect it's the supplies for the
Saturday late we use this one lemongrass and this one so tumeric ginger can do
not can do nuts yes little garlic and chili all ingredient we chop chop in
together okay
into like a mints
you'll exhibit love seafood always everyone loves seafood now all
the ingredients for the best resulting is a little of the oil okay
okay so we're blending that
just are we reducing it a little bit little salt it's nice if you use this
finger of the tamarind there
now I'm gonna mix this behind I got a glove on
normally I do this without a glove but we're cooking for people so come down
this is a little bit hot so I'll just get the fish pull it together
yep you put on top for the lemongrass veronik show you form on top yes did
this one from this one you can are on run running is this wonderful year
my hands are very hot the Technic is 1/3 smoke yeah oh this
one is more so this one are you going this way okay so going this way I'm
pulling the pulling of the thumb around let me practice here very nice very nice
worthy yeah one two three this is not like the pancake tossing in Penang
Michele this I'm gonna lose she's laughing laughing at me to get she's
laughing at me I'm getting better give me in one week and I'll leave know one
day one day oh yeah ready go Oh
yoghurts I give you time 1 hours give me 1 and shit that's not fair already yeah
edit edit that Michelle make it make me look faster yeah yes do we use the fan
also not yet not yet ok bring the heat up it comes up now this is where the
Australian barbecue of technique
we're looking for a caramelized darker nice dark color golden color that's
proper barbecue but barley style
it look nice good chat yeah let's go
best you've ever had you heard that the top yeah the peas have you not like hot
to be them soup right here okay sambal matah the nicest part in Bali yes the
sambal matah it's very delicious you know please I use my fingers but I like
it tasted good sigit yeah thank you very much my friend
you are a champion and that is beautiful Thanks look at that so there's no excuse
not to make this at home all the ingredients are listed out on my blog
the shell will write out the full instructions for you so you can make
this at home share the love share this video and we will see you again soon
I'm chef and I a dividend by Oh No and we say goodbye
goodbye goodbye Yuma yes from chef and I something like you
Bielecki