The recipe for satay wrapped tempeh can be an economical alternative during the pandemic.

Tempe creations are endless. This folk food can be said to be economical and favored by various groups.
In addition, tempeh also has good nutrition for the body.

Tempe is a food made from fermented soybeans. Its manufacture uses food yeast that binds soybeans into tempeh.

These foodstuffs can also be created into various types of Indonesian cuisine, especially on the island of Java. In some areas on the island of Java there is a special dish made from tempeh. For example, in Central Java, to be precise in the areas of Yogyakarta and Solo, tempe bacem is a culinary mainstay there. Chinese Food

Tempe is also the main ingredient of culinary in East Java, for example botok tempe or the raw material for overlapping chili sauce. Tempe is also made as a spice for satay kambal which has a sweet savory taste.

Read More: Coconut Chocolate Coffee Muffin Recipe, Reduces the Risk of Infecting Covid-19

Well, this time the Kulinear editor will share a recipe for a typical tempe creation from Bali and Lombok, namely satay wrap. Usually, Balinese satay wraps use pork, chicken, beef to fish, but this time it is more economical to use tempe as the raw material. Western Food

Satay wraps, a special menu for the gods

Even though they both have the name satay, the satay wrap dish is quite special. The basic ingredients of the meat are finely chopped and then mixed with grated coconut, coconut milk, lime, shallots, and pepper.

The meat dough is then shaped into a sempol and wrapped around a lemongrass stalk. This dish has a spicy, sweet and savory taste. Moreover, the aroma of burnt meat wrapped in lemongrass is very distinctive.

Sate lilit is also eaten with sauce, but not peanut sauce but chili sauce with shallots and garlic mixed with pieces of lemongrass and lime leaves to add to the enjoyment of the dish. Indonesian Food

Uniquely, satay lilit is often an offering for Balinese Hindus at every traditional ceremony. For example, the Caru traditional ceremony which aims to maintain the balance of the universe.

In addition, Caru is also held as a form of respect and appreciation to the gods of Hindus in Bali. In the offerings, 3-5 skewers of odd number of satay wraps are served which are tied together.

This satay wrap is then placed between the lawar which is a symbol of the winds guarded by the gods.

Wow, that’s a very interesting sate convoluted philosophy. Well, so you don’t want to be curious about the taste, reported by Kayana’s Kitchen account on the Cookpad page, here’s the recipe. Berita Sepakbola

Balinese Sate Lilit Recipe

Economical during a pandemic
The main ingredient

• 250 grams of mashed steamed tempeh
• 50 grams of grated coconut
• 1 tbsp tapioca flour
• 4 lime leaves (remove bones and thinly sliced)
• 2 cm galangal crushed
• 1 lemongrass stalk, crushed
• 1 tsp mushroom broth
• 1/2 tsp salt
• 1/2 tsp sugar
• 3 tablespoons cooking oil for frying the ground spices
• 1 tbsp margarine for greasing Teflon/toaster
• 6-7 large lemongrass stalks for a little geprek

Ground spices

• 5 red onions
• 2 cloves of garlic
• 5 pieces of red chili
• 5 pieces of red chili
• 2 pieces of roasted hazelnut
• 2 cm kencur
• 2 cm turmeric

1 Heat enough oil. saute ground spices, lemongrass, galangal, and lime leaves until fragrant and really cooked. Remove, set aside the lemongrass and galangal.

2 In a bowl, mix the tempeh, sautéed spices, grated coconut, tapioca flour, powdered broth, salt, and sugar. stir until well blended.

3 Take about 2 tablespoons of tempeh dough or according to taste, then shape and wrap it on lemongrass that has been slightly crushed. Repeat until the dough runs out. Steam until cooked about 20 minutes.

4 Heat a teflon/grill pan, add margarine. Bake until brown and remove.

5 Sate wrapped tempe is ready to be served. Spicy, savory, delicious aroma.