Sate Lilit Bali Minced Meat

Sate Lilit Bali or Bali Minced Meat Sate is one of the Balinese dishes that is often to be taught at many Balinese cooking class in Indonesia. However, if you live in Edmonton, Alberta (Canada), I will be collaborating with Get Cooking Edmonton to deliver a class of Indonesian Sates on July 30, 2019. Sate Lilit Bali will be one of the sates that I will be teaching.

Compare to other islands in Indonesia, Bali is very popular island. Many foreigners don’t realize that Bali is located in Indonesia.

When you visit Indonesia, make sure you check this 12 Best Indonesian Foods You Must Try as your guidance what to eat there. For those people who only know Indonesian dishes as far as  nasi gorengrendang and gado-gado, subscribe to Indonesia Eats! So you won’t miss any sates’ update as I share or will share many different recipes of Indonesian sates.

Indonesian Sates are varied from region to region. It is the time to learn how to make different types of sate from Indonesia, the home of Sate.


If you have been to Bali and taken a cooking class, there was a chance that they taught you how to make BASA (pronounced BASE) GENEP. Base Genep applies for many Balinese dishes including Sate Lilit Bali. Sate Lilit can be made from any kinds of minced meat such as pork, chicken, fish, beef, fish, shrimp even turtle.

Among other Indonesian recipes, I found Balinese recipes are the most complex one. I was quite surprised when I learnt some herb roots in Balinese cooking are actually only used for Jamu (Herbal Medicines) in Javanese.

Base Genep is the key ingredient of Sate Lilit Bali which is easier to make it a day ahead. Once you have a big batch of Base Genep, you will be good to go for many Balinese dishes such as tum be siap (steamed minced chicken in banana leaves), pesan be pasih (grilled fish in banana leaves), ayam betutu (baked chicken with spices), be kuah (fish/meat stew) etc.

Sate Lilit Bali
Balinese Minced Meat Sate Recipe


  • 908 g (2 lb) mix of peeled shrimp and any firm white fish fillet
  • 200 g (7 oz) base genep
  • 85 g (3 oz) frozen shredded coconut, thawed
  • 6 tablespoons thick coconut milk
  • 12 pieces kaffir lime leaves, thinly sliced
  • 4 tablespoons palm sugar (gula aren)
  • 1 egg (optional)
  • sea salt to taste
  • fresh lemongrass for sticks


  1. The percentage amount of shrimp and fish are up to you. They don’t have to be 50:50 each. Chop fish and shrimp. You can process them in food processor but do not process too smooth as the mixture will be watery. Mix in shredded coconut and thick coconut milk.
  2. Add base genep, mix well. Add salt to taste.
  3. If the mixture is too dry, you may add 1 egg white and a bit of coconut oil.
  4. Shape the mixture on lemongrass stalk, flatten slightly.
  5. Grill sate until light brown and cooked through.
  6. Enjoy this sate lilit with sambal matah (raw shallot sambal) or sambal bongkot (torch ginger sambal).


Check the links below for Sate Series recipes:
Sate Maranggi: Purwakarta Style Beef Maranggi Sate
Sate Rembiga: Lombok Style Spiced Beef Sate
Sate Komoh: Eastern Javanese Style Spiced Beef Sate
Sate Klopo: Surabaya Style Coconut Beef Sate
Sate Kerang: Blood Cockle Sate
Sate Ayam Madura: Madura Style Chicken Sate
Sate Padang Pariaman: Pariaman Style Curried Beef Sate


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