Ingredients with Measurements:
- 1 pound of mushrooms, finely chopped
- 2 cloves of garlic, minced
- 1 shallot, minced
- 1 tablespoon of grated ginger
- 1 tablespoon of turmeric powder
- 1 tablespoon of coriander powder
- 1 tablespoon of cumin powder
- 1 tablespoon of palm sugar
- 1 tablespoon of salt
- 1 tablespoon of vegetable oil
- 10-12 bamboo skewers
- 1 cup of roasted peanuts
- 1/2 cup of coconut milk
- 1 tablespoon of tamarind paste
- 1 tablespoon of soy sauce
- 1 tablespoon of palm sugar
- 1/2 teaspoon of salt
- 1/2 cup of water
Special equipment needed:
- Food processor or blender
- Grill or grill pan
Step-by-step instructions:
1. In a food processor or blender, pulse the mushrooms, garlic, shallot, ginger, turmeric powder, coriander powder, cumin powder, palm sugar, salt, and vegetable oil until well combined.
2. Take a small amount of the mushroom mixture and wrap it around the bamboo skewer, pressing it firmly to make a sausage-like shape. Repeat until all the mixture is used up.
3. Heat the grill or grill pan over medium-high heat. Grill the mushroom skewers for 3-4 minutes on each side until golden brown and cooked through.
4. In a food processor or blender, pulse the roasted peanuts until finely ground. Add the coconut milk, tamarind paste, soy sauce, palm sugar, salt, and water. Pulse until well combined and smooth.
5. Serve the mushroom sate lilit with the peanut sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan over medium-high heat
Serving size:
- Makes 10-12 skewers, serves 4-6 people
Nutritional information:
- Calories per serving: 210
- Total fat: 16g
- Saturated fat: 3g
- Cholesterol: 0mg
- Sodium: 800mg
- Total carbohydrate: 13g
- Dietary fiber: 4g
- Sugars: 6g
- Protein: 8g
Substitutions for ingredients:
- Button mushrooms can be substituted for any other type of mushroom.
- Brown sugar can be substituted for palm sugar.
- Lemon juice can be substituted for tamarind paste.
Variations:
- Chicken or beef can be substituted for mushrooms.
- Add chopped lemongrass for extra flavor.
- Add chili flakes for a spicy kick.
Tips and tricks:
- Soak the bamboo skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Make sure the mushroom mixture is well combined and firm before wrapping it around the skewers.
- Serve with steamed rice and a side of vegetables for a complete meal.
Storage instructions:
- Store leftover mushroom sate lilit and peanut sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mushroom sate lilit in the microwave or oven until heated through. Reheat the peanut sauce on the stovetop over low heat, stirring occasionally.
Presentation ideas:
- Arrange the mushroom sate lilit skewers on a platter and drizzle the peanut sauce over the top.
- Garnish with chopped cilantro and sliced red chili peppers.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
- Pair with a crisp white wine or light beer.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Grilled eggplant
Troubleshooting advice:
- If the mushroom mixture is too wet, add more breadcrumbs to help it hold its shape.
- If the peanut sauce is too thick, add more water to thin it out.
Food safety advice:
- Make sure the mushroom sate lilit is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Sate lilit is a traditional Balinese dish made with minced meat or fish wrapped around a skewer and grilled over an open flame.
Flavor profiles:
- The mushroom sate lilit has a savory and slightly spicy flavor, while the peanut sauce is creamy and slightly sweet with a tangy kick from the tamarind paste.
Serving suggestions:
- Serve as an appetizer or main dish at a summer barbecue or dinner party.
- Great for vegetarians and vegans.
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Region: Indonesian