The Asian Barbecue Book by Alex Skaria

Author:Alex Skaria
Language: eng
Format: epub
ISBN: 978-1-4629-0552-2
Publisher: Tuttle Publishing

1 tablespoon palm sugar or light brown sugar

3 tablespoons coconut milk

1½ teaspoons fish sauce

1 To make the marinade, grind the toasted coriander and cumin seeds in a large mortar or food processor. Add the remaining ingredients, except for the fish sauce, one by one and grind to a fine paste. Add the fish sauce and mix to combine.

2 In a large bowl, add the chicken strips and marinade. Toss to thoroughly coat the chicken and place in the refrigerator to marinate overnight.

3 Remove the satays from the marinade and wipe excess marinade off. Thread the chicken strips lengthwise onto the bamboo skewers, one strip per skewer. (Do not discard the remaining marinade!)

4 In a saucepan, add the leftover marinade and bring to a boil. Lower the heat and simmer for a few minutes and set the marinade aside to cool. It is now ready to be used as a basting sauce.

5 Prepare the grill for direct grilling and preheat two heat zones (medium and high). (See page 13 for charcoal and page 17 for gas.)

6 Place the satays on the hot grate over the high heat zone for 2 to 3 minutes and, when becoming browned, move to the medium heat zone and grill for another 3 to 4 minutes, turning frequently. Baste with the cooked marinade a few times while grilling. Check for doneness by pressing the meat (see page 19).

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