World of Satay

July 13, 2012

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.

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

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

Thai Pork Satay (Muu Satay) — Coconut milk imbues this pork satay with a subtle sweetness.Todd Coleman

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

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) »Todd Coleman

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) »Todd Coleman

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

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 »Christopher Hirsheimer

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

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