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.
- makes 10 skewers (5 to 10 servings) -
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