The Way of Satay
Skewers of meat, vegetables and fruit grill over charcoal embers.
Life is good! A gentle breeze rolls in from the East.
Colorful lanterns sway.
Torches flicker and children laugh.
You smile.
Basic and primal, Satay or Sate is marinated meat grilled on bamboo skewers over charcoal coals, which are served with spicy condiments, relish, and sauces.
It is extremely popular in Southeast Asia, with each area creating unique variations.
Satay may have had its' birth in Java, Indonesia, but it is has journeyed throughout the world.
Yakitori, which is skewered bite sized pieces of chicken grilled with a tare sauce is enjoyed in Japan.
The Chinese enjoy Chaunr, lamb is the traditional meat grilled, however pork, beef, chicken and seafood are popular today.
The Shish kebab, is enjoyed in Turkey.
These are all similar to Satay.
Satay is generally served with a sauce, it might be a hot peanut sauce, a sweet soy sauce, or a chili sauce.
Cucumbers, chili, onions, tomatoes and rice may accompany the Satay.
The simplicity and versatility should appeal to the backyard grill master.
*The marinade, and sauces can be prepared a day or two ahead and refrigerated.
*The meat can be marinated the night before the grilling.
Consider a half-cup of marinade for each pound of meat.
The entire surface of the meat should come in contact with the marinade, so stir or turn frequently.
When marinating use glass, or a non-metal container, a zip-lock type plastic bag could be used.
Reserve an ample amount of marinade for basting before adding meat, chicken or seafood, or make a separate batch just for basting.
*The combinations of meat, vegetables and fruit are limited only by your imagination.
The skewers can be prepared before the guests arrive or the ingredients can be arranged so that each guest may skewer his own selection.
Bamboo or wood skewers are readily available.
They should be soaked in water for an hour or more to prevent burning.
When adding pieces to the skewers leave a small space between each piece.
If a recipe calls for thin slices or strips of meat, partially freeze it, and then slice.
Thaw slices completely before grilling.
It may be preferable to grill vegetables and fruits separately.
Place skewers around the outside of the grill, moving to the center if needed after meat is cooked.
Fruit, because of its sugar content will burn quicker than meat or vegetables.
Fruit should be skewered separately.
Think about food and grilling safety, avoid cross contamination during food preparation, and use fire prevention precautions.
A Healthier Grilling Experience The American Institute for Cancer Research advises caution when grilling meat, poultry and fish.
Meat, poultry and fish produce cancer-promoting HCAs and PAHs when grilled or broiled, however there is some evidence that suggests that marinating meat before grilling may reduce the amount of carcinogens that are produced.
These suggestions will significantly reduce your exposure to HCAs and PAHs.
* Skewered bite size pieces are preferable since, they will cook faster on the grill.
* Precooking, and then briefly grilling is also suggested.
* When grilling, avoid flare-ups where fat and juices drip into the coals.
* Remove the skin from poultry, and trim fat from meat, select lean meats to grill.
* If basting with marinade, do so in the last few minutes as this will lower the incidence of flare-ups.
The Way of Satay may be a different path for each grill master.
You may find it on a summer evening when a delicate breeze rolls from the East, when the lanterns sway, torches flicker and the children laugh.
You will know, and you will smile.
Life is good! A gentle breeze rolls in from the East.
Colorful lanterns sway.
Torches flicker and children laugh.
You smile.
Basic and primal, Satay or Sate is marinated meat grilled on bamboo skewers over charcoal coals, which are served with spicy condiments, relish, and sauces.
It is extremely popular in Southeast Asia, with each area creating unique variations.
Satay may have had its' birth in Java, Indonesia, but it is has journeyed throughout the world.
Yakitori, which is skewered bite sized pieces of chicken grilled with a tare sauce is enjoyed in Japan.
The Chinese enjoy Chaunr, lamb is the traditional meat grilled, however pork, beef, chicken and seafood are popular today.
The Shish kebab, is enjoyed in Turkey.
These are all similar to Satay.
Satay is generally served with a sauce, it might be a hot peanut sauce, a sweet soy sauce, or a chili sauce.
Cucumbers, chili, onions, tomatoes and rice may accompany the Satay.
The simplicity and versatility should appeal to the backyard grill master.
*The marinade, and sauces can be prepared a day or two ahead and refrigerated.
*The meat can be marinated the night before the grilling.
Consider a half-cup of marinade for each pound of meat.
The entire surface of the meat should come in contact with the marinade, so stir or turn frequently.
When marinating use glass, or a non-metal container, a zip-lock type plastic bag could be used.
Reserve an ample amount of marinade for basting before adding meat, chicken or seafood, or make a separate batch just for basting.
*The combinations of meat, vegetables and fruit are limited only by your imagination.
The skewers can be prepared before the guests arrive or the ingredients can be arranged so that each guest may skewer his own selection.
Bamboo or wood skewers are readily available.
They should be soaked in water for an hour or more to prevent burning.
When adding pieces to the skewers leave a small space between each piece.
If a recipe calls for thin slices or strips of meat, partially freeze it, and then slice.
Thaw slices completely before grilling.
It may be preferable to grill vegetables and fruits separately.
Place skewers around the outside of the grill, moving to the center if needed after meat is cooked.
Fruit, because of its sugar content will burn quicker than meat or vegetables.
Fruit should be skewered separately.
Think about food and grilling safety, avoid cross contamination during food preparation, and use fire prevention precautions.
A Healthier Grilling Experience The American Institute for Cancer Research advises caution when grilling meat, poultry and fish.
Meat, poultry and fish produce cancer-promoting HCAs and PAHs when grilled or broiled, however there is some evidence that suggests that marinating meat before grilling may reduce the amount of carcinogens that are produced.
These suggestions will significantly reduce your exposure to HCAs and PAHs.
* Skewered bite size pieces are preferable since, they will cook faster on the grill.
* Precooking, and then briefly grilling is also suggested.
* When grilling, avoid flare-ups where fat and juices drip into the coals.
* Remove the skin from poultry, and trim fat from meat, select lean meats to grill.
* If basting with marinade, do so in the last few minutes as this will lower the incidence of flare-ups.
The Way of Satay may be a different path for each grill master.
You may find it on a summer evening when a delicate breeze rolls from the East, when the lanterns sway, torches flicker and the children laugh.
You will know, and you will smile.
