Easy, Exotic Grilling S

Mix and match satays and sauces to make a meal full of Easy, Exotic Grilling bright flavors and textures. The vegetable satays, from Satays of vegetables or meat make satisfying left, are zucchini, eggplant, shiitake, ﬁnger food and yellow squash; the meat satays are pork and chicken. Sauces, from left, are BY RICK & ANN YODER teriyaki, sweet-hot, and peanut. atay, a Malay word meaning vegetables just as much as we did yaki sauce or a fruity sauce laced with S“skewered and grilled,” is a way of in Thailand. chile peppers, offer a good accent to the cooking that’s common throughout Satays are simple to make. Most of grilled satay. Southeast Asia. While on vacation in the work goes into preparation: trim- Bangkok, we looked forward to daily ming to the right size for cooking, TOOLS FOR CHOPPING visits to the cart owners who sold maybe marinating for flavor, and skew- AND GRILLING “street food.” Our favorite was the mu ering for the grill. Satays also are served You need only a few tools to make satays. satay—delectable morsels of pork, with a sauce, typically a peanut-based, A Chinese cleaver is invaluable. The grilled perfectly over charcoal. The slightly spicy one. Other intensely fla- broad expanse of the cleaver’s side is stand’s owner spoke no English, but we vored mixtures, like a soy-based teri- perfect for flattening meat; the blunt figured out which cut of meat she was edge of the blade’s “spine” can tenderize grilling through pantomime—touching the cut. Keep your cleaver sharp, not our backs, ribs, and legs, eventually only to make cutting easy work but also landing on the shoulder. That was the to discourage you from using too much magic cut. Just the right amount of fat force. If you’re pressing hard on the marbles the meat, ensuring a tender cleaver and it slips, you could cut your- mouthful. The warmed dipping sauce self instead of the food. It’s best to work she served was a delicious combination on a large, sturdy cutting surface. of sweet and spice in a peanut back- Bamboo skewers come in several dif- ground with chile overtones. Two small ferent lengths, but the 8-inch ones are squares of sweet sticky rice accompa- easiest to use. Soak them in water for nied each skewer of pork; with each 30 to 60 minutes before skewering the bite of satay came a bit of rice. Diagonal positioning makes attractive grill food to keep the bamboo from burning The vacation ended, but our fond- marks. Start with the satays at a 45° to the grill on the grill. A pair of tongs helps you ness for mu satay has become our busi- ridges. After a few minutes, rotate the skewers turn satays on the grill, and a 1-inch ness. We own a restaurant that features 90° and continue cooking. pastry brush is good for basting satays dishes from many different Asian with marinades while they cook. cuisines, and the satay bar is always one of the most popular offerings. Our PREPARING FOR THE SKEWER Seattle customers love the skewered Many vegetables, as well as meat, sea- pork, chicken, lamb, beef, shrimp, and food, and poultry, are suitable for satay- style grilling. Chinese or Japanese eggplant is especially good, as are yellow Photos: Dana Harris 48 FINE COOKING Copyright © 1994 - 2007 The Taunton Press 1 3 squash, baby onions, and shiitake and pieces between ⁄2 and ⁄4 inch thick. for a crowd and using a large barbecue, button mushrooms. When preparing chicken and pork for one person should be in charge of cook- Proper preparation is the most impor- satays, use skinless, boneless chicken ing. (Too many cooks make it difficult tant element in creating a satay. What- breast and pork butt. The chicken should to keep track of who put down which ever ingredients you use, they should be be trimmed of tendons and all visible fat, skewer, and how long each skewer has in fairly small, even pieces so they cook and the pork should be trimmed of its been on the grill.) When weather al- quickly and at the same rate. Small vege- outer layer of fat. Both should be cut into lows, grill outside over charcoal. In win- 3 tables, mushrooms for example, may be ⁄4-inch cubes. ter, you can cook satays under the left whole, but most vegetables must be broiler, in a skillet with a ridged surface, sliced to fit on a skewer. Softer vegetables CHOOSING A FIRE or, if you’re lucky enough to have one, like eggplant should be cut in slices of Satays can be the center of a great in- on an indoor grill. about 1 inch thick, while hard vegetables formal meal. All you need is a hibachi Keep an eye on the fire’s heat; over- such as squash should be sliced into or other small tabletop grill that allows cooking is easy when working with small guests to “pick a stick” and cook it for themselves. However, if you’re cooking OCTOBER/NOVEMBER 1994 49 Copyright © 1994 - 2007 The Taunton Press pieces of food. To make sure the grill FOR THE SATAY: VEGETABLE SATAY isn’t too hot, try to hold your hand 6 to 1 lb. skinless, boneless chicken breast or 1 lb. Direct heat will burn the sugar in the basting pork butt sauce, so brush on the basting liquid immedi- 8 inches over the grill for 3 to 5 seconds. Peanut or vegetable oil ately after grilling each side of the vegetable If you can’t, the grill is too hot. Soak the bamboo skewers in a shallow dish of skewer. Serves four as an appetizer. While you don’t want too much heat, water for 30 to 60 min. Heat the grill or broiler. 16 bamboo skewers, 8 in. long too little won’t give your satays that tasty Make the spice rub—In a dry pan over medium heat, roast the coriander and cumin FOR THE BASTING LIQUID: grilled surface. Look for glowing red coals 1 that have begun to form a layer of ash. seeds until fragrant, about 3 min.; be careful ⁄4 cup soy sauce not to scorch them. Put the roasted seeds, 2 Tbs. rice wine (preferably Chinese Shaoxing), You can make the heat more or less in- or a good-quality dry sherry turmeric, cinnamon, salt, and sugar in a spice tense by pushing the coals together or 1 Tbs. finely chopped fresh ginger grinder (or a coffee grinder that’s used exclu- 1 tsp. sesame oil spreading them apart. If using an electric sively for spices) and grind to a fine powder. 1⁄2 tsp. grated orange zest or gas grill, let it come up to full heat for Transfer the spices to a medium mixing bowl 11⁄2 tsp. finely sliced scallions (white portion and add the lemongrass, shallots, and only) at least 10 minutes before you begin 1 cooking. Group satays of the same type peanuts. Stir the mixture. 1 ⁄2 Tbs. brown sugar so you can monitor cooking times. Cut and marinate the chicken or pork— FOR THE SATAY: For chicken, trim the fat and tendons. With a 11⁄2 lb. vegetables (choose from squash, baby mallet or the side of a cleaver, firmly smack the onions, Japanese eggplant, mushrooms, etc.) CHICKEN OR PORK SATAY chicken breasts once to flatten slightly. To trim Soak the bamboo skewers in a shallow dish of The chopped peanuts will stick together, but the pork, slice off most of the outer layer of fat. water for 30 to 60 min. Heat the grill or broiler. they should not form a paste. For pork satay, Cut the chicken or pork into 3⁄4-in. cubes. Coat For the basting mixture—Mix all the ingre- choose a shoulder cut (pork butt) with lots of the meat with the spice rub and thread 5 or dients together and stir until the sugar dissolves. visible marbling. Serves eight as an appetizer. 6 pieces on each skewer. Put the skewers in a Cut and skewer the vegetables—Cut soft shallow dish, cover, and refrigerate 2 to 16 bamboo skewers, 8 in. long vegetables, such as eggplant, on the diagonal 4 hours, turning occasionally. in 1-in. slices. If using regular eggplant, cut it FOR THE SPICE RUB: Grill the satays—Just before grilling, use a into slices and then into half rounds or wedges. 1 Tbs. whole coriander seeds pastry brush to lightly coat both sides of the Cut harder vegetables, such as yellow squash, 2 tsp. whole cumin seeds satays with the peanut or vegetable oil to pre- 1⁄2 tsp. turmeric powder in half lengthwise and then slice on the diago- 1 vent sticking. Put the skewers on the heated ⁄4 tsp. cinnamon nal into pieces 1⁄2 to 3⁄4 in. wide. Cut baby grill, at a 45° angle to the grating. For a cross- 1 tsp. salt onions in half; leave mushrooms whole. Put hatch effect, rotate the skewers 90° after 2 to 2 tsp. sugar only one type of vegetable on each skewer and 1 stalk lemongrass, white portion only, minced 3 min. and then continue cooking for 1 min. thread the skewer so the vegetable’s flat sur- 10 shallots, minced Turn the skewers and repeat the process; the face faces the grill (see photo above). 2 Tbs. roasted peanuts, chopped fine second side will require a little less cooking time. Grill the satays—Put the skewers on the Over a medium-hot fire, total cooking time for heated grill at a 45° angle to the grating.

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