The Asian barbecue book: from teriyaki to tandoori

181 Pages·2011·6.438 MB·English

by  Alex Skaria

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THE ASIAN BARBECUE B OOK
From Teriyaki to Tandoori

125 Tantalizing Recipes for Your Grill
Alex Skaria
Photography by Alberto Cassio
Tuttle Publishing
Tokyo • Rutland, Vermont • Singapore
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Published by Tuttle Publishing, an imprint of Periplus To my mother, Anita, my father, Arankathu, and my brother Andreas
Editions (HK) Ltd., with editorial offi ces at 364 Innova-(cid:3)
tion Drive, North Clarendon, Vermont 05759 USA and
61 Tai Seng Avenue, #02-12, Singapore 534167.(cid:3) Acknowledgments(cid:3)
It has taken quite a few years to write this book and I wish to thank all those who
Text and photographs copyright © 2009 Periplus helped and inspired me throughout this period. This book would not have been pos-(cid:3)
Editions (HK) Ltd.(cid:3)
sible without my good friend Alberto Cassio who did the food photography for the
All rights reserved. No part of this publication may be
reproduced or utilized in any form or by any means, book. The photographs were made during an intensive three-week session. I owe a
electronic or mechanical, including photocopying, word of thanks to our kitchen assistant Nasima, who helped us prepare the food, and
recording, or by any information storage and retrieval to the food stylist Khun Pat Chulaka, who was of great assistance and helped to give
system, without prior written permission from the
the photographs their subtle appearance.(cid:3)
publisher.(cid:3)
Library of Congress Cataloging-in-Publication Data(cid:3) I also wish to thank my publisher Eric Oey and his wife Christina who gave numer-(cid:3)
ous very inspiring ideas and input. Special thanks go to my editor Holly Jennings who
Skaria, Alex.(cid:3)
patiently reviewed the text, asked often very critical questions, clarifi ed various incon-(cid:3)
The Asian barbecue book : from teriyaki to tandori
: 125 tantalizing recipes for your grill / Alex Skaria ; sistencies, and helped to make the text lean and easily legible. Furthermore, I wish to
photographs by Alberto Cassio. -- 1st ed.(cid:3) express my thanks to my sister-in-law Mouna who gave me a lot of insight into the se-(cid:3)
p. cm.(cid:3) crets of Lebanese cuisine. I also wish to thank the staff and friends of the Royal Varuna
Includes index.(cid:3)
ISBN:978-1-4629-0552-2(ebook) (cid:3) Yacht Club who helped me to organize numerous BBQ parties, which were the original
1. Barbecue cookery--Asia. 2. Cookery, Asian. I. source of inspiration of this book. Finally to my wife Yanping and daughter Surya who
Cassio, Alberto. II. Title.(cid:3) supported me throughout this period with calm advice and many suggestions.(cid:3)
TX840.B3S585 2009(cid:3)
641.595--dc22(cid:3)
2008042075(cid:3)
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contents
8
Introduction
A Love of Good Food 8
Basic Barbecuing Techniques 12
Grills, Tools and Starters 20
Essential Asian Ingredients 28
36

Water Chestnut and Chinese Sausage Vietnamese Chili and Lime Dip 51
Basic Recipes
Stuffi ng 44 Thai Sweet Chili Dip 52
Char Siu Marinade 38 Pine Nut and Herb Stuffi ng 45 Salt and Szechuan Pepper Dip 52
Orange Yogurt Marinade 38 Pilaf Stuffi ng 45 Mongolian Sesame Soy Dip 52
Spicy Soy Marinade 38 Dried Fruit Stuffi ng 45 Thai Seafood Dip 52
Ginger Sherry Marinade 39 Mint and Coriander Chutney 53
Lemon Marinade 39 The Famous Mango Chutney 53
Teriyaki Marinade 39 46 Sesame Soy Vinaigrette 53
Caramelized Lemongrass Marinade 39 Sauces and Condiments Lemon Chutney 54
Fiery Szechuan Pepper Marinade 40 Sweet and Sour Tomato Chutney 54
Soy Garlic Sauce 46
Chermoula Marinade 40 Filipino Salsa 54
Sesame Miso Sauce 47
Yogurt Korma Paste 40 Curry Herb Butter 55
Special Barbecue Sauce 47
Coconut Spice Paste 41 Roasted Pepper Herb Butter 55
Garlic Sauce 47
Orange Zest Glaze 41 Cilantro Chili Butter 55
Sesame Chili Dipping Sauce 48
Honey Cinnamon Glaze 42 Lime Butter 56
Mint and Coriander Yogurt Sauce 48
Tandoori Spice Rub 42 Basic Mayonnaise 56
Green Onion Sesame Sauce 49
Five Spice Chili Sesame Rub 42 Chive and Garlic Mayonnaise 56
Wasabi Tartare Sauce 49
Kerala Spice Rub 42 Chili and Curry Mayonnaise 56
Satay Sauce 49
Fragrant Herb and Bread Stuffi ng 43 Wasabi Mayonnaise 57
Soy Bean Paste Sauce 49
Rice, Pistachio and Raisin Stuffi ng 43 Sri Racha Chili Sauce Mayonnaise 57
Spicy Tomato Sauce 50
Chinese Chestnut Stuffi ng 43 Yellow Mixed Pickles 57
Tomato Pomegranate Dip 50
Potato Apple Stuffi ng 44 Carrot and Radish Pickle 57
Sambal Oelek 51
Indian Vegetable Stuffi ng 44
Tamarind Chili Dip 51
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76 Fish and Scallop Kebabs 103
Grilled Seafood Platter with Thai Dipping
Chapter 2
Sauces 104
Poultry Barbecue Recipes

Grilled Fish Steaks with Mint and
Thai Chicken Satays 78
Saffron 105
Hoisin Honey Glazed Chicken Wings 79
Seared Teriyaki Tuna 106
Tandoori Chicken 80
Lemongrass Ginger Trout 107
Chicken Yakitori 81
Grilled Mixed Seafood with Herbs 107
Chicken Tikka 82
Grilled Fillet of Sole with Cilantro Ginger
Grilled Chicken Breast with Green Curry
Butter 108
Paste 83
Barbecued Snapper with Coconut and
Cinnamon Glazed Duck with Grilled
Green Mango 109
Mangoes 84
Barbecue Spice Rub Chicken Wings 85
Thai Rotisserie Chicken 86
110
Coconut Roast Chicken with Soy Honey
58 Glaze 86 Chapter 4
Chapter 1 Bombay Chicken Burgers 88 Pork Barbecue Recipes
Beef Barbecue Recipes Stuffed Saffron Chicken 88 Chinese Roast Pork 113
Grilled Duck Breast with Orange Soy Sweet Soy Glazed Pork Kebabs 113
Beef Lemongrass Satay 61
Glaze 90 Pork Roast with Balinese Spices 114
Korean-Style Barbecued Sirloin
Spicy Masala Drumsticks 91 Vindaloo Pork Steaks 116
Steaks 62
Vietnamese Pork Tenderloin 117
Beef Satay with Ginger Hoisin
Honey Fruit Glazed Pork Chops 118
Marinade 63
92 Juicy Sweet and Sour Baby Back
Tataki Seared Beef on a Bed of Onion and
Daikon 64 Chapter 3 Ribs 119
Caramelized Soy and Lemongrass
Korean-Style Kalbi Ribs with Garlic Fish and Seafood

Spareribs 120
Sesame Paste 65
Barbecue Recipes
Spicy Sweet Pork Satays with Fiery Lime
Porterhouse Steaks with Szechuan
Grilled Lobster with Flavored Butters 94 Chili Dip 121
Pepper 66
Salmon Fillet with Miso 94 Grilled Pork Shoulder with Tangy Orange
Beef Short Ribs with Teriyaki Glazing
Bombay-Style Swordfi sh Steaks 96 Sauce 122
Sauce 67
Shrimp Satays 97 Tandoori Pork Ribs 123
Grilled Miso Teriyaki Tenderloin 68
Grilled Salmon Burgers 98 Thai-Style Spareribs with Tamarind Chili
Indian-Style Beef Burgers 69
Seafood Yakitori Skewers 98 Dip 124
Flank Steaks with Tropical Sambal Spice
Grilled Garlic Pepper Jumbo Shrimp 99 Honey Garlic Pork Chops 125
Paste 70
Pepper and Pistachio Crusted
Thai T-bone Steaks 71
Snapper 100
Barbecued Ribs with Indian Spice
Mint and Coriander Salmon 101
Rub 72
Grilled Shrimp with Black Bean
Spicy Asian Burgers 73
Sauce 102
Beef Brisket Kerala Style 74
Lemongrass Curry Burgers 75
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126 Grilled Vegetable Pack 152 Tomato and Pepper Salad 163
Soy Sesame Vegetables 152 Farmer’s Salad 163
Chapter 5
Grilled Eggplant Purée 153 Asian Celery Salad 164
LambBarbecue Recipes
Pumpkin and Potato Mash with
Grilled Stuffed Muchrooms 153
Tandoori Lamb Chops 129 Almonds 164
Grilled Potato Salad 154
Lamb Steaks with Three Asian Sauces 130 Green Papaya Salad 165
Grilled Goat Cheese 155
Thai Glass Noodle Salad 165
Saffron Lamb Loin Chops 131
Asparagus, Snow Peas and Mushrooms
Yogurt Cucumber Raita 166
Indian Frontier Lamb Chops 132
Pouch 155
Potato Cucumber Salad with Fresh
Lamb Chops with Sweet Pomegranate
Herbs 166
Glaze 133
Pistachio Rice Salad 166
Roast Leg of Lamb with Moghul
156 Grilled Rice Cakes 167
Spices 134
Saffron Rice 167
Stuffed Lamb Roast 135 Chapter 7
Caramelized Mangoes 168
Side Dishes and Desserts
Lamb Shish Kebabs 136 Fresh Grilled Pineapple with Pineapple
Mongolian Lamb Kebabs 137 Asian Crostini Platter 158 Sorbet 168
Fragrant Pomegranate Scented Lamb Quick Pita Bread 160 Grilled Honeydew Melon with Honey and
Burgers 138 Vietnamese Garlic Bread 160 Almonds 169
Rack of Lamb with Olive Oil and Fresh Tandoori Naan 160 Sweet Ginger and Mint Fruit Skewers 170
Herbs 138 Chinese Vegetable Salad 161 Grilled Bananas with Chocolate and
Tabbouleh Salad 161 Coconut 171
Lamb Steaks with Cherry Sauce 139
Green Mango Salad 161 Honey Prunes with Cinnamon
Chinese Cole Slaw 162 Ice Cream 171
Bean Sprout Salad 162
140
Arugula Salad with Ginger Soy Index 172
Dressing 162
Chapter 6
Vegetable
Barbecue Recipes

Grilled Vegetable Skewers 142
Grilled Bell Peppers 142
Grilled Stuffed Tomatoes 142
Grilled Stuffed Eggplants 143
Grilled Stuffed Chilies 144
Baingan Bhurta 144
Zucchini with Pesto 145
Honey Ginger Vegetables 146
Baked Potatoes with Chinese Chives 146
Vegetarian Shish Kebabs 147
Curried Potato Wedges 148
Rosemary Roast Potatoes 148
Teriyaki Tofu Skewers 149
Tandoori Vegetables 150
Spicy Vegetable Burgers 150
Japanese Grilled Eggplant 151
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