Saturday, November 19, 2005

Blog Party # 4 - The Holiday Edition

It's Blog Party time and this month is the holiday edition as proposed by our lovely host, Stephanie from Dispensing Happiness. Hasn't time flown? I can't believe it's almost the end of the year and I should be planning Christmas gifts, Christmas parties and New Year celebrations.

As turkey is way too big for both of us, for my Blog Party, I made an Asian feast and served up Chiku Lassi and Satay Lilit. Chiku is a fruit also known as Sapodilia which is popular in Asia. We get Chiku trees blooming with fruit all year round and the fruits are found in most stalls. I remember when I was young, we had a Chiku tree in our garden which bore us lots of fruits and kept me happy as it was my favourite fruit. Sadly my mother cut down the fruit trees in the garden as she said it was too much trouble looking after them so now it's just a plain green lawn. For my Chiku Lassi which I got inspiration from drinking a Chiku Smoothie recently, I blended a yoghurt lassi with cut Chiku fruits. Truly yummy stuff especially served ice cold.

For eats, I served a dish that is unique in this region known as Satay Lilit. Usually the
satay we eat in Malaysia is made from meats and uses wooden skewers. This version from Bali uses minced fish and prawn mixed with aromatic herbs that is wound around sticks made from lemongrass. Inspiration for this dish came from a recent Malaysian Women Weekly magazine (i.e. the localised version of Australian Women Weekly) where they featured dishes for Deepavali and Raya celebrations. I loved the satay with it's lemongrass aroma and the texture which is softer than the usual meat satays.

Satay Lilit

150 grams prawns, shelled
200 grams fish fillet (deboned and skinned weight)
3 red chillies, sliced
3 green chilli padi, sliced
3 cloves garlic, sliced
3 shallots, sliced
1 cm ginger, sliced
1 cm turmeric root, sliced
2 stalks lemon grass, sliced
1/2 teaspoon crumbled and roasted shrimp paste (belachan)
3 rounded tablespoons grated coconut
2 tablespoons oil
3/4 teaspoon salt
1 tablespoon sugar
2 teaspoons calamansi lime juice
20 stalks of lemon grass sticks trimmed to 20 cm lengths from base

Mince prawns and fish finely using a cleaver. Cover and refrigerate. Pound or blend chillies, garlic, shallots, ginger, turmeric, lemon grass and shrimp paste. Add coconut and continue blending till mixture is fine.

Heat oil in a wok over medium fire and fry the blended ingredients for five minutes or until fragrant. Season with the salt, sugar and calamansi juice. Cook another one minute and transfer mixture to a plate to cool completely. Combine mixture with minced seafood. Take about 2 tablespoons of mixture and wrap around the base of the lemongrass stalk. Make about 20 stalks this way. Just before serving, brush with oil and grill on fire or pan fry till golden brown.

Thanks to Stephanie for hosting and do check Dispensing Happiness this weekend for the Blog Party round-up.


tiptup said...

satay looks so good!!

Stephanie said...

boo_licious...everything sounds wonderful!

I'm not familiar with Chiku, but hey; if it gets added to a mango lassi, it has to be good.

Great entries, and I'm so happy you could come to the party!

rokh said...

the satay looks seriosuly delish. i simply must try it out! but i'm not such a fan of chiku.

pinkylicious said...

First time seeing satay lilit. Looks good and i think it is a "must to try" (though i dont really go for satays) :).

Thaaniya said...

Ciku lassi?! That's new! Hehehe! I don't think even fancy schmancy drinks cafe/bars serve them. Well I love ciku to eat, so the ciku lassi must be NICE!
Yummeee! Food always looks good here boo!

glutton rabbit said...

Boo, uwaaa... I love the Satay lilit! It look so delicious. Great stuff Boo! Ciku lassi looks refreshing too!

FooDcrazEE said...

satay lilit is kinda new to us.. the chiku thingy sounds good....Great work and post...

Evil Jonny said...

I'm totally gonna try making this. Thanks for the recipe!

boo_licious said...

tiptup - It was yummy especially the herbs that went in it.

stephanie - I am glad I made it with lots of time to spare too.

rachel - do try it. Pretty easy to assemble, just make sure your mixture sticks to the lemongrass stick. I quickly wrapped it and pan fried it before it crumbled. Maybe I need to add more moisture in mine but I managed eventually.

thaaniya - yeah, I think Chiku lassi can be the new drink in town!

rabbit - I love your pie. It looks like something from a bake shop.

foodcrazee - happy holidays!

evil jungle prince - hope it turns out well. The only fiddly bit is wrapping it around the stalk so you need to work fast!

Nupur said...

I love chiku...I grew up with chiku trees in the backyard too!! I love how your lassi looks...mmmm.

Unknown said...

the satay lilit looks really good as a party bite, thanks for the idea!

Kai said...

Wow, chicku lassi! We have chikus in the Philippines, called chicos, and they're bearing fruit now. It's not made into other things, just eaten by themselves. This is so inspired, I will try them at once!

Great satay, too!

Grace Ediza Virlouvet said...

hey, this is stunning! great presentation!

MeBeth said...

Your satay looks fantastic!!

boo_licious said...

nupur - Lucky you! I love chikus but nowadays I'll just get them peeled from the fruit stall.

Cath - It was yummy, even Splashie Boy who did not eat it that night is now bugging me to make it again for him.

kai - hope you will try the lassi.I love your Filipino foods.

grace - thank you. Your stars are so cute.

mebeth - thank you.

Beau Lotus 涟 said...

Hey your satay lilit looked gorgeous, even better than the ones I saw in a cooking demo in Bali. I must try out your recipe.

Unknown said...
This comment has been removed by the author.
Related Posts Plugin for WordPress, Blogger...