The grilling season has officially begun in our neighbourhood. The air has been filled with the tantalizing aroma of bbq for the past few days. Fear not if you do not own a bbq or live in apartment as this dish can be easily prepared using a stove top grill pan. The key here is to cube the meat approximately the same size and to allow enough time for it to marinate. This will ensure flavourful and succulent grilled meat everytime. I have suggested at least 2 hours in this recipe but usually I leave it overnight in the fridge. I have used pork for this recipe but I am sure that cubes of tofu or chicken will work here too.
The accompanying flavourful and spicy sauce can be made ahead. The flavour only gets better as it sits in the fridge. I have used cili padi/bird's eye chillies here as I was craving for some kick in my sauce. Cili padi/bird's eye chili is small and often resembles little padi rice hence the Malay name - cili padi. Use it sparingly as it is extremely spicy!
1lb lean meat cut into cubes- 3/4 inch cubes
1 tb finley chopped cilantro
2 tb fish sauce
1 1/2 tb brown sugar
1/2 cup vegetable oil
1/2 tb chili flakes- optional
12 satay skewers
2 tb fresh lemon juice
1 tb light soy sauce
1 tsp chilli flakes/ birds eye chillis
1 tb brown sugar
1 tb chopped cilantro
Make sauce while meat is marinating. Mix all ingredients in a small bowl . Refrigerate until ready to use. This sauce can be made ahead.