Need Asian Grilling Recipes
I host a themed BBQ/Grill dinner party every summer for my colleagues and decided on an Asian theme this year. I am looking at different types of satays, kebabs, skewers, chicken wings, along with some different sides. Any sure fire recipes you can share with me would be greatly appreciated. TIA !
Yakitori is simple to prepare and delicious. Skewer chicken (or various parts like chicken skin, liver or gizzard for example) with either shio (salt) or tare (sauce of sake, soy, mirin and sugar). We like chicken thighs and negi (can substitute green onions) and tsukune (ground chicken - we form it into small chicken balls). I also like liver and gizzards, but I tend to be the only one eating them when I make them. If you can find shishito peppers, they are great grilled with salt. For seafood you could make grilled squid (with either salt, miso marinade or teriyaki) or grilled shrimp or scallops with teriyaki. Grilled eggplant with miso sauce (nasu no miso dengaku). For the beef eaters, kalbi (korean style short ribs in marinade)- very addicting and always a hit.
You're in luck! I was just cleaning my apt today when I found a recipe I collected when I was in Thailand a few years ago. It was published in the Bangkok Post. Actually, I am thinking of making this myself soon.
Garlicky lemongrass chicken, to serve 6-8.
Chop 5 stalks of lemongrass. Add 3 spring onions, 1 garlic clove, 1 large green chili (all chopped). You may either do this in a machine or with a mortar and pestle. Add 60ml vegetable oil to the chopped herbs. Process or pound into a paste. Season with salt and pepper.
Make 1/2 inch deep slashes into 2kg skinless, boneless chicken thighs and breasts, and rub the paste into the chicken. Let the chicken marinate for 15 minutes or overnight.
Light a grill. Brush the chicken with oil, add salt and pepper and cook through until browned, until 15 minutes.
Hope this helps and please let us know the end result!!
I love the chicken satay recipe in Steven Raichlen's BBQ Bible. I make it for an entree with boneless chicken breasts. There's a peanut sauce recipe in the back of the book that goes great with it.
I also like some of the grilled chicken recipes in Into the Vietnamese Kitchen, There's a simple one that only requires salt pepper, sugar and fish sauce in the marinade. There's a ginger lime dipping sauce in the back of the book that's great with it - I like to add a thinly sliced chili to the sauce - it adds heat and great color.
In the same book there's a recipe for lemongrass pork ribs. I've never made it with ribs, but I use the marinade on boneless pork chops all the time. It's really flavorful and the sugar in the marinade creates great camelization on the grill.