This is a simplified satay marinade, great for chicken, tofu, pork, and beef. It’s based loosely on Chef John’s Penang Pork Satay.
Ingredients
- 2 tsp turmeric
- 1 small (4 cm) piece fresh ginger, grated or sliced
- 1 large shallot, diced
- 8 cloves garlic, diced
- 3 tbsp ancho chili powder
- 2 tsp ground coriander
- 1 tsp chipotle (or paprika)
- ¼ cup brown sugar
- ¼ cup rice vinegar
- 2 tbsp soy sauce
- 1 tsp tamarind paste
- 1 lime, juiced and zested
- ½ bunch cilantro, packed (optional)
- 1 tbsp fish sauce or Worcestershire (optional)
- 1 tbsp neutral oil
Protein
- about 1 kg protein (chicken thighs, pork shoulder, chuck roast, tofu, mushrooms, etc.)
- 1 tbsp salt
Method
Season the protein with the salt; it dry-brines while you make the marinade.
Blend everything except the protein and salt in a blender or food processor until fairly smooth.
Add the marinade to the protein and work it in thoroughly, 1–2 minutes. Refrigerate for up to 4 hours.
Cook the protein one of three ways: in a 230°C (450°F) oven on a foil-lined pan, fried over medium-high, or grilled on high, turning every 2–3 minutes. Cook chicken to 68°C (154°F) and pork to 63°C (145°F); beef to your liking (see Food safety: time and temperature).