The following recipe is from the December 10th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
If a dish is a hit as a street food, chances are it will also work well as a cocktail nibble. In How to Cook Everything, Mark Bittman takes a popular Indonesian snack and simplifies it for the Western kitchen. Dark-meat chicken and pork loin are marinated overnight in a spicy blend of peanut butter and fish sauce, before being grilled or broiled to charred, smoky perfection.
Don't forget to make a second batch of the marinade to use as a dipping sauce. Accompany, if desired, with slices of raw onion and cucumber.
Chicken or Pork Satay
- makes 10 skewers (5 to 10 servings) -
- 4 boneless, skinless chicken thighs or about 3/4 pound boneless pork shoulder or loin
- 1/4 cup soy sauce
- 1/4 cup nam pla (Thai fish sauce) or more soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon natural peanut butter or tahini
- 1 teaspoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon sugar
- 1 tablespoon freshly squeezed lime or lemon juice or vinegar
Slice the chicken about 1/8-inch thick (it's easier if you freeze it for 15 to 30 minutes first). Mix together the remaining ingredients plus 1/2 cup water and stir in the meat slices. Let sit until the grill or broiler is ready or marinate, refrigerated, for up to 24 hours. If you're going to use wooden skewers, soak them in water to cover for a few minutes while the chicken is marinating.
When you're ready to cook, heat a charcoal or gas grill or a broiler until quite hot and put the rack as close to the heat source as possible. Thread the meat onto skewers without crowding. Grill or broil until browned all over, a total of 4 to 8 minutes. While the meat is cooking, bring the marinade to a boil and reduce it slightly. Serve the skewers hot, using the marinade as a dipping sauce.