World of Satay

July 13, 2012

Beef Satay
Todd Coleman

There’s nothing more delicious than satay fresh off the grill, when the skewers of seasoned meats are hot, juicy, and infused with the flavor of smoldering charcoal.

Satay Kambing

A sweet-and-sour marinade typifies this west Javanese-style satay. See the recipe for Satay Kambing »

Shrimp Satay (Satay Udang)

Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. Get the recipe for Shrimp Satay (Satay Udang) »

Thai Pork Satay (Muu Satay)

Coconut milk imbues this pork satay with a subtle sweetness. Get the recipe for Thai Pork Satay (Muu Satay) »

Beef Satay

Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay. Get the recipe for Beef Satay »

Chicken Satay (Satay Ayam)

These fragrant chicken skewers are infused with traditional Indonesian spices like lemongrass, garlic, and ginger. Get the recipe for Chicken Satay (Satay Ayam) »

Balinese Tuna Satay (Satay Lilit)

This Balinese-style tuna satay is adapted from Janet De Neefe’s Fragrant Rice. Get the recipe for Balinese Tuna Satay (Satay Lilit) »

Lemongrass Pork Satay

Chef Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay. Get the recipe for Lemongrass Pork Satay »

Shrimp and Lamb Satays

Singapore street hawkers grill shrimp in the shell to seal in flavor. Tangy grilled, marinated lamb is often served alongside with sliced cucumber and onions. See the recipe for Shrimp and Lamb Satays »

Hoi Malaeng Puu

This satay has a tangy fieriness, imparted by red curry paste and tamarind. See the recipe for Hoi Malaeng Puu »

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