Sate Lembat

10 Oz Minced, raw Chicken or Pork
3 TB Base Ganep
3/4 Cup Grated Coconut (fresh)
1 tsp Canned, fried onions
2 tsp Brown (or Palm) Sugar
3 Lime leaves
1 tsp Sea Salt
Large Chopsticks

Soak chopsticks in water for 30 minutes. Mix the ground meat with the Base Genep and then mix with remaining ingredients(mix like bread dough). The mixture should be fragrant, deep yellow, and slightly sticky. Take a dessert spoon of mix and shape into a small pear shape (dip hands in water first), size should be of a large cherry tomato. Place meat on the end of the chopstick and press/spiral it firmly around until it reaches 1/2 the length.
Grill till golden (3 min/side)


Base Ganep

2 tsp fresh ground Black Pepper
3 Minced Garlic Cloves
1/2 Chopped Onion, medium size
5 Chilies, small green
1 tsp Sesame seeds
1/4 tsp fresh ground Nutmeg
1/2 tsp Fish Paste (Terasi)
3 fresh Candlenut
1 tsp fresh ground Galangal (or Leeks)
2 tsp grated Ginger
1/4 Cup Water
1 tsp fresh ground Coriander

Grind the whole seeds and nuts in a coffee grinder or mortar and pestle, first. Then, in a food processor, blend all ingredients together, adding water if needed. The Base Genep should be fragrant, deep golden-yellow and thick paste-like consistency. to store: cover w/ thin film of oil and plastic wrap & store in refrig 1 week)




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