Grilling It the Satay Way

Recipes are just guidelines for the chef; yet there are certain techniques that yield specific results and should neither be eliminated nor changed. Recipes are just guidelines for the chef; yet there are certain techniques that yield specific results and should neither be eliminated nor changed. For instance, marinating the meat in the sugar mixture is critical as it cures the meat creating a chewy–tender texture that browns to a deep golden hue over the open flames. Also, the actual cooking implement design is often what makes the final items look and taste authentic. Satay grills of Malaysia are 4 – 6-inches across and 2 – 4 inches deep with two metal rods running lengthwise. It was created to enable the meat to be very close to high heat source yet not have the meat touch a lot of metal – otherwise the meat will burn too quickly. The slender design of the grill enables the skewers to escape the fate of being burnt. Good quality Satay can be created with a western style restaurant grill! First off, preheat the grill at the highest setting. Place a strip of foil parallel to the hottest part of the grill, then use this foil to protect the skewers from burning and turn the skewers several times to give them an even browning. Give these recipes a try; they are a sure success on your menu! Peanut Sauce Yield: 3 cups Ingredients Dried Red Chilies, remove stems and seeds 10 each Peanut oil : 1/2 cup Shallots : 2 each Garlic cloves : 5 each Lemon grass : 2 stalks trimmed and sliced thinly Galangal – 1/8-inch slices : 1 slice Ground roasted peanuts : 1 cup Water : 1 cup Sugar : 1/2 cup Kosher salt : 2 tsp Directions 1. Soak chiles and shrimp in warm water for 30 minutes, drain. 2. In a blender, puree the oil, shallots, garlic, lemon grass, galangal, shrimp & chilies until smooth. 3. Fry puree on until fragrant and oil begins to separate. 4. Add water and peanuts, bring to a boil; simmer for minimum of 1 hour – stirring often! 5. Add sugar and salt and simmer until desired “raw” flavor has dissipated. Malaysian Chicken Satay Yield: 25 skewers Ingredients Lemon grass : 2 stalks trimmed and sliced thinly Garlic cloves : 4 each Galangal – 1/8-inch slices : 3 each Water : 1/4 cup Sugar : 1/2 cup Kosher salt : 2 tsp Ground turmeric : 1 Tbsp Ground roasted peanuts : 2 Tbsp Chicken thighs, boneless, fat on, skin-off : 3 lb Cut into 3/4-inch cubes 10 or 12-inch skewers - soaked: 25 each Directions 1. Puree lemon grass, garlic, galangal, and water in a blender. 2. Add to chicken along with the sugar, salt, turmeric, and peanuts – mix well and marinate for 24 hrs. 3. Skewer meat and grill turning often until the marinade caramelizes well. Editor’s Note: We welcome Chef Robert Danhi, the “Conqueror of Discriminating Tastebuds,” as our monthly contributor to Asian Restaurant News. Please direct your questions and comments to Chef Danhi at Chefdanhi@aol.com. Photos by Robert Danhi.