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How-To

Easy, Exotic Grilling

Satays of vegetables or meat make satisfying finger food

Fine Cooking Issue 05
Photos: Dana Harris
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Satay, a Malay word meaning “skewered and grilled,” is a way of cooking that’s common throughout Southeast Asia. Satays are simple to make. Most of the work goes into preparation: trimming to the right size for cooking, maybe marinating for flavor, and skewering for the grill. Satays also are served with a sauce, typically a peanut-based, slightly spicy one. Other intensely flavored mixtures, like a soy-based teriyaki sauce or a fruity sauce laced with chile peppers, offer a good accent to the grilled satay. In this article, Rick and Ann Yoder offer tips on equipment, fire building, and ingredient prepping along with recipes for Chicken or Pork Satay, Vegetable Satay, Peanut Sauce, Sweet-Hot Sauce, and Teriyaki Sauce.

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