Sate Bulayak Lombok (Chicken Satay à la Lombok)

Sate bulayak is one of local satay from West Lombok, West Nusa Tenggara province-Indonesia. We serve the satay with Bulayak. Bulayak is a type of compressed rice dumpling/cake in the form of long & slim cylinder, wrapped inside a sugar palm leaf. It is made by cooking a combination of rice & sticky rice in coconut milk to provide savoury taste. The shape of Bulayak is long but thinner than other Indonesian Rice dumpling/cake called Lontong. The aroma/flavour is also different with Lontong, because Bulayak is wrapped in sugar palm leaf & not in Banana leaf like Lontong.

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

500-600 gr Ayam/Daging sapi-potong2, 8 bungkus Bulayak*
350 ml Santan kental, 2 Jeruk limau, 2 Daun jeruk, Minyak
1½ sm Air jeruk nipis, 10 gr Gula merah-sisir, Garam

Haluskan:

4 (16 gr) Bawang putih, 2 Cabai merah, 1 st Ketumbar
1 cm (3 gr) Jahe, ½ st Lada, 80 gr Kemiri sangrai*
3 (24 gr) Bawang merah, 2 Rawit, ½ st Jintan

Cara membuat

Lumuri & remas2 potongan ayam/daging dengan air nipis & garam secukupnya. Diamkan 20 menit
Tumis bumbu halus & daun jeruk hingga harum dng minyak secukupnya di atas api sedang. Kecilkan api, mskkan gula jawa, aduk hingga rasa menyatu. Ambil 3 sm dari bumbu, campurkan merata dng potongan ayam/daging. Tutup lalu masukkan ke kulkas/diamkan 1-2 jam.
Sementara itu teruskan memasak sisa bumbu. Tuangi santan & bumbui dng garam. Aduk2 sampai harum & saus mengental. Angkat dari api, dinginkan. Buang daun jeruknya.
Tusuk ayam/daging ditusukan sate, ulas dng sedikit minyak. Bakar sampai kedua sisi kecokelatan & matang. Kucuri dengan air limau. Hidangkan sate dng saus bumbu & bulayak.
* Bulayak ialah sejenis lontong yg dibungkus dengan daun aren, berbentuk silinder langsing & panjang, terbuat dari beras & ketan yg dimasak dng santan. Jika tak bisa mendptkan daun aren, anda dpt membungkusnya dng daun pisang (walau rasa akan sedikit berbeda). Bila tak ada kemiri, dpt diganti dng kacang mede/macadamia.

Ingredients

500-600 gr Chicken fillet/Beef-sliced, 2 Kaffir limes
1½ tbsp Lime juice, 10 gr Coconut/palm sugar-shaved
2 Kaffir Lime leaves, 8 packs Bulayak*, frying Oil
350 ml thick Coconut milk, Salt

Grind into a paste:

½ tsp Cumin, ½ tsp Pepper, 1 tsp Coriander
1 cm (3 gr) Ginger, 16 gr (4) Garlic cloves
3 (24 gr) Shallots, 2 red Bird’s eye chilies
80 gr toasted Candle nuts*, 2 Red chilies

Directions

Rub & squeeze chicken/beef with lime juice & enough salt. Let it stand for 20 minutes.
Sauté spices paste & kaffir lime leaves until fragrant over medium heat. Reduce the heat; stir in the coconut sugar. Cook until the flavor blended. Take out 3 tbsp of sautéed spices & then mix it with the chicken/beef. Cover the meat & put it in the fridge for 1-2 hours.
Meanwhile, continue cooking the spices. Pour in the coconut milk & season with enough salt. Stir & cook until fragrant & the sauce thickens. Remove from the heat & let it cool down. Discard the kaffir lime leaves.
Thread the chicken/beef onto the skewers; brush satay with enough frying oil. Grill satay until lightly brown on both sides. Sprinkle kaffir lime juice on top. Serve the satay with the sauce & bulayak.
* Bulayak is a type of compressed rice dumpling/cake in the form of long & slim cylinder, wrapped inside a sugar palm leaf. It is made by cooking a combination of rice & sticky rice in coconut milk. When it’s not possible to find the sugar palm leaf, you could just wrap it with banana leaf. Candle nut can be substitute with cashew/macadamia.

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