Grilled Satay

Name: Grilled Satay
Yield: makes 4 servings
Ingredients: 3 garlic cloves, peeled; 3 shallots, peeled; One 1-inch piece fresh ginger, peeled and roughly chopped; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon salt, or to taste; 1 tablespoon palm or brown sugar; 1 teaspoon tamarind pulp, dissolved in 2 tablespoons hot water, 2 tablespoons Tamarind Paste (page 585), dissolved in 1/4 cup hot water and strained, or 1 tablespoon Worcestershire sauce mixed with 1 tablespoon fresh lime juice; 2 tablespoons nam pla; 1 pound boneless, skinless chicken breast, boneless beef sirloin, or boneless pork shoulder or loin, cut into 1-inch cubes; Fresh cilantro leaves for garnish; Peanut Sauce (page 586) or lime wedges

December 14, 2011

Most satays are thin slices of meat threaded through a bamboo skewer and grilled; they are almost inevitably dry. But this Malaysian version is made like kebabs, with bigger chunks of meat, which remain juicy and tender. Since they can be assembled ahead of time, they make a convenient starter, especially if you’re going to be grilling anyway. More on tamarind on page 587 and on nam pla on page 500.

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