Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked over Charcoal [A Cookbook]Clarkson Potter/Ten Speed, 2020 M03 31 - 224 pages 60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling. Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region. She teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela provides more than sixty mouthwatering recipes such as Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, as well as recipes for cooking bone-in meats, skewered meats, and even vegetable side dishes and flavorful sauces. The fact that Southeast Asian-style barbecue naturally lends itself to the American outdoor cooking style means that the recipes in the book can remain true to tradition without any need for them to be Westernized or altered at the expense of integrity. This is the perfect book for anyone looking for an easy and flavorful way to expand their barbecue repertoire. |
Contents
CedarPlank Salmon Salad Bites | 19 |
Grilled stingray with Chile Paste | 32 |
Grilled Lobster Tails with Fish Sauce | 45 |
Lemongrass Grilled Chicken with Crispy | 62 |
THE DHungar met Hold | 75 |
Coconut Turmeric Grilled Chicken | 88 |
Roasted Duck in Banana Leaf Packets | 102 |
trangstyle Roasted suckling Pig | 106 |
Grilled Porkshoulder with spicy sour | 121 |
Grilled Pork Skewers with Spicy Dipping | 134 |
smoked PorkPeanutsausage | 152 |
Grilled Skirtsteaks with Spicy Roasted | 166 |
Grilled Stuffed Lemongrass | 179 |
Grilled Eggs in BananaLeafBoats | 192 |
Recommended READINGusº | 204 |
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Common terms and phrases
15 minutes adjust arrange Asian banana beef bottom bowl bring charcoal charred chicken chiles chopped cilantro coals are covered coarsely coconut combine continued cook cool covered with white cubed discard dish eggs fish sauce fresh garlic garlic cloves granulated grate green grill grilland ground half hand heat holdside hotside immediately inside internal temperature juice keep knife leaves lemongrass light brown sugar lime limejuice Meanwhile meat medium medium-high fire 400 method minutes mixture Note ounces packed paste peanuts peeled pepper pieces platter pork pounds prepare recipe refrigerate registers remaining Remove ribs rice roasted salad salt sausage seasoning seepage serving shallots shrimp side skewers skin sliced smoking Southeast Asia spicy stalks steaks sticky rice stir sugar sweet tablespoons taste teaspoons Thai Thailand thinly sliced traditional Transfer turning vegetable oil vents vinegar warm wings wrap zone