The World of Satay
A cook's guide to the appealing and adaptable combination of skewers, meat, and heat.
The Spirit of Satay
Inherent in the great tradition of satay is the tendency to tweak—to take a classic recipe and make it your own. On this page are two iterations by chef Jean-Georges Vongerichten, one of the world's great interpreters of southeast Asian cuisine. His lemongrass pork satay (top) takes the typical Thai marinade flavorings of lime leaves and lemongrass and bolsters them with umami-packed ingredients like oyster sauce, fish sauce, and sesame seeds. Vongerichten's chile-rubbed beef satay (bottom) is herbaceous and vividly flavored with fresh soy sauce, cilantro, and orange zest. These capture the true spirit of satay, a genre that's open to interpretation and infinitely customizable.
See the recipe for Chile-Rubbed Beef Satay »
See the recipe for Lemongrass Pork Satay »