Popping sirloin in the freezer for 20 minutes firms it up for easy slicing—the thinner the better when it comes to this classic Korean preparation. After drinking up a peppery soy sauce marinade, the tender meat cooks quickly over high heat, developing a flavorful char.
Marinated with the traditional Guam-style sauce finadene, a blend of cane vinegar, soy sauce, and aromatics, this succulent grilled chicken is served with annatto-tinged red rice at the food cart PDX 671 in Portland, Oregon.
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay.
Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay.
This satay has a tangy fieriness, imparted by red curry paste and tamarind.
A sweet-and-sour marinade typifies this west Javanese-style satay.
These Malaysian chicken kebabs are marinated in a spice market's worth of seasonings, from ginger to fennel to coriander.
Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay.
This Balinese-style tuna satay is adapted from Janet De Neefe's Fragrant Rice (Periplus Editions, 2006).
The quick grilling of this dish adds another dimension to the curry.
If you don't want to serve all the different cuts of meat in the recipe, simply buy three pounds of one type.
An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces.
After testing many versions of this dish, we came back to this one, from one of our favorite books, Pacific and Southeast Asian Cooking.
The pairing of delicate shrimp with hearty lamb, steeped in an aromatic marinade, makes for a truly savory satay.
Lemongrass is one of the easiest ways to add a sweet, refreshing flavor to shrimp.
After pho, bun cha is one of Hanoi's most famous dishes and is a delicious summertime lunch or light dinner.
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Chef Zak Pelaccio, of New York City's Fatty Crab, hints of flavors from the South Seas as he expertly uses cincalok (fermented shrimp) in his savory brined lamb and garlicky lemon sauce.
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