Satisfaction with satay

October 18, 1998|By Annette Gooch | Annette Gooch,UNIVERSAL PRESS SYNDICATE

From hot dogs on coat hangers to Japanese kushi yaki, Italian spiedini and Armenian shish kebab, grilled, skewered meats hold appeal the world over. The roasting of choice bits of meat over an open fire has reached a high point in satay, a specialty of Indonesian cuisine.

Made with beef, lamb, poultry or fish, satay dishes range from mildly seasoned to fiercely hot and spicy, depending on the style of the marinade that flavors them. After marinating, small individual portions - two or three bites' worth - are threaded onto bamboo skewers and grilled over hot charcoal. A spicy peanut dipping sauce is the usual accompaniment, although a good satay is excellent even when eaten plain.

If grilling outdoors is impractical, satay can be cooked indoors on an electric tabletop grill, under the broiler, on a stovetop grill, in a skillet with a ridged bottom, or on a lightly oiled griddle.

Boneless beef, lamb or pork can be substituted for the chicken or shrimp. Serve with steamed rice and stir-fried vegetables.

Cole Publishing Group

Chicken Satay

Serves 4 with other dishes

1/2 to 3/4 pound boneless chicken breast or thighs, or peeled, deveined shrimp

2 cloves garlic

1/4 teaspoon salt

1/4 teaspoon ground coriander

pinch sugar

2 tablespoons lime juice

If using chicken, cut into 1/2-inch cubes or strips up to 2 inches long.

Mince garlic as finely as possible, then sprinkle with salt and crush with the flat side of a knife blade. Transfer garlic paste to a bowl, add coriander, sugar and lime juice, stirring to dissolve. Add chicken or shrimp to marinade, tossing lightly to coat. Cover and marinate in refrigerator 30 minutes to 1 hour.

Thread 2 or 3 pieces of chicken or shrimp onto each skewer. Grill over a medium-hot charcoal fire until food is firm and done to taste, basting once with any remaining marinade.

Pub Date: 10/18/98

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