Saté Lilit with Nasi Goreng – Chopped Seafood Saté with Long Grain Fried Rice.

Chop the fish fillets and the scampi into small pieces or finely chop them in a food processor. Add the other ingredients and mix well. Knead about a heaped tablespoon around each lemongrass stalk, press firmly until smooth and then grill the skewers on a charcoal fire until golden brown.

Seasoning paste for Frutti di Mare:

Of course, you can also buy the seasoning paste at the Asian store. However, it tastes best homemade and then of course also contains no flavor enhancers such as glutamate.

Seasoning paste:

All ingredients are finely ground in a mortar – or original as in Bali in a flat stone mortar – and then fried in oil for 5 min. Cool down before use. The seasoning paste can be kept refrigerated in a canning jar for several weeks! Nasi Goreng Sauté shallots and garlic with oil in a wok or heavy skillet until golden. Add chicken and shrimp and sauté briefly as well, then add cabbage, sauté as well and season with the Sambal Tomato. Later pour in the beaten eggs and stir continuously for about 30 seconds. Under high temperature, add the long grain rice and stir fry for another 3 min continuously. Season with the chilies and garnish with scallions.

Sambal Tomato:

Saute shallots, garlic and chilies in oil for about 5 min (cook in hot frying pan). Add tomatoes and shrimp paste, saute for another 10 minutes and season with salt and lime.

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