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William Wongso WSFC16 Press Conference Food Demo

William Wongso WSFC16 Press Conference Food Demo
By Makansutra

Recipe credit to Chef William Wongso!

Chef William Wongso and Suherman presented our media guest 2 dishes unique to Indonesian Street Food Cuisine that are not commonly available to Philippines:


Saté Lilit Bali ( Minced Balinese spiced fish cake saté ) 
Saté Lilit is a traditional Balinese dish, Sate lilit can be made using a variety of protein sources such as chicken , beef , pork and fish , but normally made from fish . the dish boasts with such rich flavor but usually served with sambal matah .

INGREDIENTS (makes around 20 skewers):
500 gr fillet of Spanish mackerel
400 gr shrimps, remove skin and head
6 tablespoons thick coconut milk
75 gr half mature coconuts, desiccated
240gr (20pcs) lemon grass stalks, to be used as sate skewers
10gr (10 sheet) kaffir lime leaves, thinly sliced
3 teaspoons kaffir lime juice
3 tablespoons cooking oil
20 sheets aluminum foil, cut in the size of 10 x 10 cm

120gr (11 – 12 pcs) shallots
6gr (3 pcs) garlic cloves
100gr (4-5 pcs) red chilies
6gr (1 ½ teaspoons) lesser galangal, minced
12gr (2½ teaspoons) turmeric, minced
12gr (2½ teaspoons) galangal, minced
15gr (3 teaspoons) palm sugar, thinly shaved
12gr (3 teaspoons) lemongrass, finely minced
20gr (4 – 5 pcs) candlenuts, lightly toasted
10gr (2 teaspoons) salt

5gr black pepper
20gr (3pcs) nutmeg
30 gr (3 cloves) garlic
1 teaspoons fermented shrimp paste
5 pcs red chili
100cc cooking oil
5gr salt


  1. Mince fish fillet very finely in a food processor or with a chopper. Sautee all the ground spices, add coconut milk, mix well. Remove, cool down.
  2. Mix fish, shrimp, ground coconut, dessicated coconut, kaffir lime leaves and kaffir lime juice, then divide into 20-25 portions.
  3. Covering your hands in plastic, mold the mixture around a lemon grass skewer over trimmed stalks. Wrap with aluminum foil.
  4. Grill over charcoal, turning often, until golden brown and well cooked. Serve with sambal matah. Charcoal could be substituted with oven.

70gr (7 – 10 pcs) shallots, finely sliced
4gr (2 pcs) garlic cloves, finely sliced
140gr (7 pcs) red chilies, finely sliced
3gr (3 pcs) kaffir lime leaves, remove the stems and finely slice
1gr (½ teaspoon) cooked dark shrimp paste
39gr (3pcs) lemon grass stalks, finely slice the stems
1-tablespoon limejuice
40ml boiled cooking oil


Pindang Serani Salmon (Clear Aromatic Salmon soup) 

This cooking method is commonly found throughout Indonesia from West Indonesia to Eastern Indonesia. All the spices in this soup are not grinned but chopped and sautéed until fragrant. The soup is then used to boil fresh seafood or fish before serving time. It yields a spicy, sour and savory seafood soup.


500      gr         salmon fillet
500      gr         lime (squeezed)
100      gr         basil
10        pcs       chili paddies
5          sheet   kaffir lime leaves
2          liter     water
2          gr         salt
2          gr         pepper
5          gr         sugar
100      ml        cooking oil
Aromatic Spices (sliced)
70        g         shallot
60        gr         garlic
70        gr         ginger
70        gr         galangal
60        gr         lemongrass
40        gr         turmeric

1. Sauté the all components of aromatic slice ingredients (shallots, garlic, ginger, galangal, lemongrass), add kaffir lime leaf, water, lime Juice, simmer until boiled

2. Take aside and strain the broth and aromatic ingredients. Add salt, pepper, sugar and stir until boiled, and pour hot soup broth into a bowl with the fish already in it and add basil to serve.