Most satays are thin slices of meat threaded through a bamboo skewer and grilled; they are almost inevitably dry. But this Malaysian version is made like kebabs, with bigger chunks of meat, which remain juicy and tender. Since they can be assembled ahead of time, they make a convenient starter, especially if you’re going to be grilling anyway. More on tamarind on page 587 and on nam pla on page 500.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
If you’re using wood (versus metal) skewers, soak them in water to cover. Place the first 9 ingredients in a food processor and process until completely smooth (you can add a tablespoon or two of water if the mixture is too thick to process), stopping the machine and stirring the mixture down occasionally if necessary. Combine with the meat in a large bowl and let it sit while you start a charcoal or wood fire or preheat a gas grill or broiler. (You can also cover the meat and refrigerate it for up to a day.)
Step 2
Thread the meat onto the skewers, leaving 3 inches at the end and slight gaps between the chunks. Grill or broil for 3 to 4 minutes on each side, or until lightly browned all over. Garnish with cilantro and serve immediately with Thai Peanut Sauce or lime wedges.
