Beef, Pork, or Chicken Satay

Beef, Pork, or Chicken Satay
Photo by Amy Albert

Ingredients

  • 18 wooden skewers, soaked in water for 30 minutes and dried
  • ½ teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 1 tablespoon coriander seeds, toasted in a small dry skillet until fragrant, and then ground
  • 3 tablespoons pineapple juice
  • 2 tablespoons unsalted dry-roasted peanuts, finely chopped
  • 1 teaspoon turmeric
  • + 8 more ingredients
    • 1 tablespoon granulated sugar
    • 1 stalk lemongrass (hard outer leaves and green top removed), minced
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon minced garlic
    • Vegetable oil spray
    • 1 teaspoon cumin seeds (for beef and pork only), toasted in a small dry skillet until fragrant, and then ground
    • ½ teaspoon ground cinnamon (for pork only)
    • 1 pound pork loin, beef sirloin, or boneless chicken breasts or thighs, or a mix

Combine all the ingredients in a bowl and mix well (if working ahead, leave out the peanuts until ready to use). Seal and refrigerate. The marinade will keep for a couple of days. Slice the meat across the grain as thinly as you can (a scant 1/8 inch is ideal). Transfer to a large zip-top bag (...

View full recipe at Fine Cooking

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