As I mentioned earlier….last month myself & 4 girlfriends went for a wonderful mini escape in Bali. Some shopping, chill out time with friends, & definitely cooking classes were on our agendas.
So here is a couple of recipes we enjoyed cooking – slightly modified by me!! With all the coconut….you’ll be fighting off possible infections, whilst aiding to absorb nutrients from your food…& it’s more likely to burned off as fuel than stored as fat!
Chicken Sate Lilit Bali (Balinese wrapped around satay stick)
250g chicken mince meat (or turkey)
1/2C grated coconut
2 cloves garlic
equivalent to 2 tsp Coconut sugar (or they use Palm sugar)
1 tsp shrimp paste (or fish sauce, as I only had)
1 finger length galangal (or ginger)
1 tsp lemon juice
Smash with mortar and pestle the chillies, garlic, sugar, paste/sauce & galangal.
Mix this all in with the mince meat, lemon juice & half the grated coconut.
Divide into oval balls & mould around popsticks/thick skewers.
Roll each into the rest of the grated coconut.
Grill sate until they turn brown & cooked through.
These are AMAZING….not your normal sate….apparently they are only eaten on special occasions. With NO peanut sauce in site!!! 😉
Perkedel Jagung (Mashed Corn Ball/Fritter)
x2 whole sweet corn cobs with kernels cut off & smashed with mortar & pestle (or a tin of creamed corn)
2 sticks celery, thinly sliced
1/3-1/2C Coconut flour (they used normal plain flour)