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Su-Mei Yu

  • Recipe

    Beef, Pork, or Chicken Satay

    If you’re making the marinade for chicken only, omit the cumin. If you’re making the marinade for pork only, include the cinnamon. Freezing the meat for 30 minutes makes it…

  • Recipe

    Cucumber Salad for Satay

     

  • Recipe

    Sweet-Sour Sauce for Satay

     

  • Recipe

    Grilled Fruit with Coconut Sauce

    Bananas, mangos, and pineapples are delicious grilled, and you can grill the fruit while the coals are dying down. The sauce can easily be made a day ahead. Unsweetened coconut…

  • Recipe

    Grilled French Bread Cubes

    Grilled bread may seem unusual, but it’s the traditional accompaniment to satay. It provides lovely textural contrast, and it’s really simple. You can serve white rice instead, if you like.

  • Recipe

    Pineapple Dipping Sauce

     

  • Recipe

    Radish Salad

     

  • Recipe

    Peanut Sauce

    Use this sauce for the satay. I’ve given a range for the spice, so if you like a mild amount of heat, start at the low end and work up…

  • Article

    The Big Four Flavors of Thailand

    Salt, garlic, cilantro root, and Thai white peppercorns are the essence of Thai cooking, and Su-Mei Yu's recipe for a Thai chicken and vegetable stir-fry makes a great introduction to their…

  • Recipe

    Stir-Fried Chicken with Green Beans & Mushrooms

    Slicing the green beans lengthwise into quarters and blanching them might seem fussy, but it makes a big difference in their texture, so try not to skip this step. Serve…

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