On the grill today, we have a few delicious satay-seasoned recipes for you to cook up.
My recommendation is to start with the always crowd-pleasing, chicken satay. The golden bite-sized chicken tidbits grilled on a stick are fun to eat, and a great way to get kids (or a finicky spouse) to try new flavors.
Once you’ve tried chicken satay, use our Malaysian Satay Seasoning on some of your other favorite grilled meats like chicken wings, steak, pork chops, and shrimp.
Or for a feast, spice up a rack of ribs in this recipe for Coconut Satay Baby Back Ribs.
Coat the ribs first with a generous mix of coconut palm sugar, fish sauce, and coconut milk. The creamy, sweet & savory combination – so familiar in Thai cooking – will keep the ribs moist while cooking, and help absorb the smoky aroma of the grill.
Then simply season the ribs with our Malaysian Satay Seasoning for that rich color and warm, enticing flavor from the mix of turmeric, coriander, ginger, lemongrass, shallot, galangal and a few other spices quintessential to Southeast Asian cooking.
Serve these Coconut Satay Baby Back Ribs with a side of quick-pickled cucumber salad. And if you want even more flavor for the ribs, make an easy peanut sauce for dipping.
Coconut Satay Baby Back Ribs
by Season with Spice
Serves 2-3
Ingredients:
About 2 - 2.5 lbs baby back ribs
2 tbsp coconut palm sugar, or 1.5 tbsp brown sugar
2.5 tbsp fish sauce
2 tbsp coconut milk (use the cream at the top of the can)
1 tbsp of Season with Spice's Malaysian Satay Seasoning, or more
Lime wedges, to serve
Method:
1. Carefully remove the thin membrane from the bottom of the baby back ribs. Marinate the ribs with a mix of coconut palm sugar, fish sauce, and coconut milk. Let rest for a minute. Then sprinkle on the Malaysian Satay Seasoning on both sides to coat well. Cover and let marinate for at least 4 hours or overnight.
2. On a gas grill, preheat to around 375F. Turn off the middle burners, oil the center grates, and place the ribs meat side up in the middle of the grill. Leave the outer burners on medium fire, and close the lid. Cook the ribs for about an hour, flipping them over every 15 minutes, and basting them with oil. When done, let ribs rest for 15 minutes or so before slicing them. Serve with a quick-pickled cucumber salad*, and a peanut sauce for dipping.
*Quick Pickled Cucumber Salad:
1 English Cucumber – sliced thinly
1/2 red onion – sliced thinly
2 tbsp white vinegar or apple cider vinegar
2 tsp sugar
Fresh cilantro or mint leaves
Method:
1. In a bowl, whisk together sugar and vinegar until the sugar dissolves. Add in the cucumber and red onion slices, and combine well. When ready to serve, drain out the marinade and top with fresh cilantro or mint.
by Season with Spice
Serves 2-3
Ingredients:
About 2 - 2.5 lbs baby back ribs
2 tbsp coconut palm sugar, or 1.5 tbsp brown sugar
2.5 tbsp fish sauce
2 tbsp coconut milk (use the cream at the top of the can)
1 tbsp of Season with Spice's Malaysian Satay Seasoning, or more
Lime wedges, to serve
Method:
1. Carefully remove the thin membrane from the bottom of the baby back ribs. Marinate the ribs with a mix of coconut palm sugar, fish sauce, and coconut milk. Let rest for a minute. Then sprinkle on the Malaysian Satay Seasoning on both sides to coat well. Cover and let marinate for at least 4 hours or overnight.
2. On a gas grill, preheat to around 375F. Turn off the middle burners, oil the center grates, and place the ribs meat side up in the middle of the grill. Leave the outer burners on medium fire, and close the lid. Cook the ribs for about an hour, flipping them over every 15 minutes, and basting them with oil. When done, let ribs rest for 15 minutes or so before slicing them. Serve with a quick-pickled cucumber salad*, and a peanut sauce for dipping.
*Quick Pickled Cucumber Salad:
1 English Cucumber – sliced thinly
1/2 red onion – sliced thinly
2 tbsp white vinegar or apple cider vinegar
2 tsp sugar
Fresh cilantro or mint leaves
Method:
1. In a bowl, whisk together sugar and vinegar until the sugar dissolves. Add in the cucumber and red onion slices, and combine well. When ready to serve, drain out the marinade and top with fresh cilantro or mint.
