The Asian Barbecue Book: From Teriyaki to Tandoori
Format: PDF / Kindle (mobi) / ePub
"A beautiful cookbook"—Steven Raichlen, author of The Barbecue Bible
The Asian Barbecue Book is an inspired and practical guide to creating countless delicious Asian-inspired meals hot off the flame.
Traveling and eating barbecue throughout Asia, author Alex Skaria has mastered the technique and art of barbecue, combining Western barbecue techniques with the aromatic and enticing flavors of Asia. All of the recipes in the book can be made using conventional backyard grills, yet for those truly adventurous barbecue enthusiasts side bars and tips on making some exotic barbecued meats are included (such as whole pit-roasted pig).
This Asian barbecue cookbook starts off with barbecuing fundamentals—choice of grills is discussed, including unique Asian grills, grilling tools, grilling techniques, timing and temperature control, and much more. From tips on tenderizing meat and achieving moist, juicy barbecue, the author guides cooks through the process, ensuring they end up with a great meal every time.
For cooks who want to grab flavors quickly, or don't want to complete a main recipe from start to finish, numerous quick and easy recipes for barbecue sauces, rubs, pastes and marinades provide the basis for infusing new and exciting flavors into meat, poultry and seafood. Complete with sides and salads, such as Thai Papaya Salad and Asian Slaw, and desserts, such as Grilled Mango with Ginger Syrup, this treasury of Asian barbecue recipes will be a resource for years to come.
Asian barbecue recipes include:
- Tandoori Spice Rub
- Wasabi Mayonnaise
- Korean-Style Barbecued Sirloin Steaks
- Thai T-bone Steaks
- Stuffed Saffron Chicken
- Grilled Duck Breast with Orange Soy Glaze
- Bombay-Style Swordfish Steaks
- Seared Teriyaki Tuna
- Vindaloo Pork Steaks
- Spicy Sweet Pork Satays with Fiery Lime Chili Dip
- Lamb Shish Kebabs
- Zucchini with Pesto
- Tabbouleh Salad
- Grilled Bananas with Chocolate and Coconut
however seeds can be used in place of pods if you can’t ﬁnd them. (One heaping 1⁄4 teaspoon of seeds can be substituted for one pod.) If you cannot ﬁnd grains of paradise, use allspice instead. This spice is known as “brown cardamom” in Asia. Green mango powder (amchur) has a tenderizing effect and is often used in marinades for poultry and lamb. It is made from the unripe or green mango fruit that has been sliced and sun-dried. It is mainly used in Indian dishes. It gives a slightly sour taste
grinding easier. Add the sugar and salt and mix until completely combined. 3 In a small saucepan, add 1 tablespoon of the oil and place over medium heat. When hot add the spice paste and fry for a few minutes. Add the coconut milk and cook for another 3 to 5 minutes. Remove from the heat and let cool completely. 4 In a bowl, add the cooled spice paste and the shrimp, tossing to coat the shrimp, and marinate for about 30 minutes. 5 Prepare the grill for direct grilling and preheat two heat zones
marinate for 30 minutes. 3 Thread the shrimp onto skewers. In a saucepan, bring the remaining marinade to a simmer and set aside for use as a basting sauce. 4 Prepare the grill for direct grilling with two heat zones (high and medium). (See page 13 for charcoal and page 17 for gas.) 5 Just before you begin grilling, oil the hot grate. Place the shrimp skewers on the grate over the medium heat zone and grill for about 6 to 9 minutes, basting with the leftover marinade. Move to the low heat zone if
a serving bowl. Sprinkle on the toasted almonds sprinkle and chopped coriander leaves, if using. 164 the ASIAN BARBECUE book Thai Glass Noodle Salad To make a good glass noodle salad it is important that the glass noodles are freshly soaked and are not too soft. They should have a little bite to them. Glass noodles absorb the ﬂavors of the sauce and thus give a full aroma to the salad. SERVES 4 PREPARATION TIME: 30 minutes 1 ⁄3 lb (150 g) dried glass noodles 2 cups (500 ml) boiling water 1
the meat is to place it on a grill grate or meat rack over a pan in the refrigerator. The grate will ensure that air circulates around the meat and that it remains well drained. Keep it in a cool place between 32 and 40°F (0 to max 5°C), but preferably just below 40°F (5°C) for three to ﬁve days. Or you can place the meat in oil and keep it for 2 to 3 days in the refrigerator at the same temperatures as described above, which will have a similar but less strong effect since the oil reduces the