Satay Sampler
Chino Latino, Minneapolis. This Parasole Restaurant Holdings concept matches four varieties with dedicated sauces: spicy peanut for curry-lime chicken, sweet-and-sour with soy-marinated beef, Vietnamese nuoc cham for scallops, and garlic-black vinegar for portobello mushrooms. Thai sticky rice and pickled cucumbers accompany the shareable starter.

Pork Carnitas Satay
University of North Florida, Jacksonville. In its Sensational Satay program, the Chartwells Higher Education Division culinary team uses the Indonesian dish as a starting point for globally themed recipes. In one version, skewers of Southwest-seasoned braised pork nestle against a crisp tortilla bowl piled with lettuce, pico de gallo and Cheddar cheese.

Malaysian Satay
Red 8, Las Vegas. Flank steak and chicken thighs marinate three hours in corn oil, lemongrass, red onion, ginger, turmeric, cumin and black pepper for Chef Hisham Johari’s appetizer at Wynn Las Vegas’ Southeast Asian restaurant. He pairs the grilled meats with chunky peanut sauce rounded out with coconut milk, red chiles, shrimp paste and lemongrass.