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Narrow Results You've Selected: Recipe Grill/Barbecue Saveur Asian Remove all Difficulty Medium (6) Easy (3) Main Ingredient Chicken (5) Beef (3) Lamb (3) Shellfish (3) Pork (2) Show all... Rice (2) Fish (1) Nuts (1) Shrimp (1) Vegetables (1) Course Appetizers (10) Main Course (7) Breakfast/Brunch (1) Condiments and Sauces (1) Season Summer (6) Spring (4) Occasion Backyard BBQ (2) Cocktail Party (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Asian"; var omni_prop8 = "Topic:Recipe,Technique:Grill/Barbecue,Source:Saveur,Cuisine:Asian"; var omni_pageName="saveur:"+omni_prop12; 09/12/2012 Bulgogi (Korean Barbecue Beef) 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. Issue #150 06/12/2012 Tininon Mannok Yan Hineska' Agaga (Guam-Style Chicken with Red Rice) 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. Issue #148 05/24/2011 Satay Udang (Shrimp Satay) Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. Issue #138 04/14/2011 Beef Satay Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay. Issue #138 04/14/2011 Hoi Malaeng Puu (Southern Thai-Style Mussel Satay) This satay has a tangy fieriness, imparted by red curry paste and tamarind. Issue #138 04/14/2011 Satay Kambing (Lamb Satay) A sweet-and-sour marinade typifies this west Javanese-style satay. Issue #138 04/14/2011 Satay Ayam (Chicken Satay) These Malaysian chicken kebabs are marinated in a spice market's worth of seasonings, from ginger to fennel to coriander. Issue #138 04/14/2011 Lemongrass Pork Satay Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay. Issue #138 04/14/2011 Satay Lilit (Balinese Tuna Satay) This Balinese-style tuna satay is adapted from Janet De Neefe's Fragrant Rice (Periplus Editions, 2006). Issue #138 04/11/2007 Grilled-Chicken Curry The quick grilling of this dish adds another dimension to the curry. Issue #58 01/02/2001 Korean Barbecue If you don't want to serve all the different cuts of meat in the recipe, simply buy three pounds of one type. Issue #45 03/06/2007 Chicken Saté with Spiced Peanut Sauce and a Chile and Sweet Soy Sauce Condiment An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces. Issue #44 03/01/2002 Chicken Satay with Spiced Peanut Sauce After testing many versions of this dish, we came back to this one, from one of our favorite books, Pacific and Southeast Asian Cooking. Issue #44 03/07/2007 Shrimp and Lamb Satays The pairing of delicate shrimp with hearty lamb, steeped in an aromatic marinade, makes for a truly savory satay. Issue #8 01/23/2007 Seppi's BBQ Shrimp with Lemongrass Lemongrass is one of the easiest ways to add a sweet, refreshing flavor to shrimp. Issue #2 07/27/2011 Vietnamese Pork Meatball and Noodle Salad (Bun Cha) After pho, bun cha is one of Hanoi's most famous dishes and is a delicious summertime lunch or light dinner. Does Not Apply 06/18/2010 3 Racks of Lamb Breast 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. Does Not Apply