Balinese Minced Meat Satay

Step 1

Finely chop the 2 lemongrass stalks (use only the tender white parts), 2 shallots, and 3 garlic cloves. In a bowl, combine them with 1 lb minced meat, 0.5 cup coconut milk, and 1 tsp salt. Mix well until the mixture is cohesive.

Step 2

Take a small handful of the meat mixture and press it around the bottom half of a lemongrass stalk (or a skewer), shaping it into a compact log about 4 inches long. Repeat with the remaining mixture.

Step 3

Wrap each satay loosely in a piece of banana leaf, securing with toothpicks if needed. This keeps the meat moist and adds a subtle aroma.

Step 4

Grill the satays over medium heat, turning occasionally, until the meat is cooked through and browned on all sides, about 10-12 minutes. The meat should feel firm and no longer pink inside.

Step 5

Remove the banana leaf before serving. Serve hot with rice or a simple dipping sauce.