Chicken Satay: BBQ, Singapore Style

Among the things I miss the most about my native Singapore is one simple activity: Sitting by the beach on a steamy summer evening and looking out at the water as I reach for stick after greasy stick of freshly grilled satay.

The satay expeditions of my girlhood were frequent — few things beat the smoky smells of chicken, beef and mutton marinated in a potent cocktail of lemongrass, garlic, galangal, and turmeric getting barbecued in open-air food stalls, after all.

And my family, being hyper competitive as it is, always made a sport of it. Dad would order satay by the dozens and the race would begin to see whose pile of sticks, stripped of meat, would be the largest at the end. (You would think my father, being the oldest and the only male, would always win. Well, not in this cutthroat family, he didn’t.)

So when my Let’s Lunch crew decided on BBQ for our monthly virtual lunch date, satay seemed a must. I’ve only made it a few times in New York — never in Singapore, where it’s so easy to find and cheap (30 to 50 cents Singapore per stick, or 23 to 40 cents U.S.) that it makes little sense to go to the trouble of making it.

But I had just made it recently — at a little dinner one night at the Djerassi Resident Artists Program

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