Sate Lilit

What sets Sate Lilit apart is the handling of coconut milk. In lesser versions this is treated as a background note. Here it's central and the sweet-savoury result shows it. I've started buying it to cook with at home after this experience. Indonesian cuisine spans over 17,000 islands with dramatic…

Sate Lilit here was solidly made — sweet-savoury without anything to complain about. tempeh was present and handled reasonably. But something was missing from the depth that this dish should have. rendang from West Sumatra is consistently voted one of the world's most delicious dishes. The a Jakart…

I ate Sate Lilit at three different restaurants in the same week to compare. The results were illuminating. The use of candlenut varied significantly — only one got it right. The complex from slow-cooked rendang profile should be consistent but interpretation differs widely. rendang from West Sumat…

I took a cooking class specifically to learn how to make Sate Lilit correctly. The instructor explained why candlenut is used the way it is — something I'd never understood from just eating it. The deeply spiced with galangal and lemongrass result when you make it yourself is different. Indonesian …