Coconut Roast Chicken with Soy Honey Glaze

Posted on 06. Thu, 2011 by grace in Poultry, SE Asian, Thai

By Alex Skaria, The Asian Barbecue Book, From Teriyaki to Tandoori.

This is the Southeast Asian variation on beer can chicken. The coconut water steams the chicken from the inside while the exterior becomes nice and crispy. The chicken is served with the coconut water as a side dish. This aromatic and slightly sweet chicken dish is best served with stir-fried steamed rice or Japanese Grilled Eggplant.

Caramelized Soy and Lemongrass Spareribs

Posted on 05. Tue, 2011 by grace in Asian Barbecue, Meat, Vietnamese

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.

This Vietnamese-inspired recipe combines sweet and salty flavors with lemongrass. The carmelized sugar gives the ribs a nice crust. This marinade is well suited to both smoking and grilling. Serve these ribs with Chinese Coleslaw and Curried Potato Wedges or jasmine rice.

Curry Herb Butter

Posted on 01. Mon, 2011 by grace in Asian Barbecue, Asian Recipes, Condiments, Fast Asian Recipe, Meat

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.

Herb butter originates from French cuisine but has been readily adopted in Asia to suit the local flavor. This herb butter can be put on top of grilled steak to give it an Asian touch.

Caramelized Lemongrass Marinade

Posted on 01. Mon, 2011 by grace in Condiments, Vietnamese

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori

This marinade’s sweet lemony flavor greatly enhances the taste of grilled food. It is well suited to chicken, beef and lamb. This recipe is widely used by grilled-food vendors in Vietnam.

Yogurt Korma Paste

Posted on 01. Fri, 2011 by grace in Asian Barbecue, Condiments, Indian

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.

Korma is a preparation of food, either meat or vegetables, that is typical in the northern part of India. his aromatic stand-alone paste uses classic korma ingredients but has been thickened to the right consistency for the grill. The paste should be applied for marinating and then wiped off before placing the food onto the grill. Shortly before the meat is done you should apply the paste to give it a rich creamy crust.

Fiery Szechuan Pepper Marinade

Posted on 01. Fri, 2011 by grace in Asian Barbecue, Chinese, Condiments

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.

This marinade has a kick. Use it for duck, chicken, pork or glazed ham. Wipe the marinade off the meat before placing it on the grill and brush it on toward the end of the grilling time to give the meat a nice crust.

Teriyaki Marinade

Posted on 01. Fri, 2011 by grace in Asian Barbecue, Condiments, Japanese

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.

This is a classic Japanese teriyaki marinade. Try it on fish, chicken, tofu and vegetables.

Ginger Sherry Marinade

Posted on 01. Fri, 2011 by grace in Asian Barbecue, Chinese, Condiments

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori. This marinade gets its flavor from Chinese rice wine. The sugar accentuates the wine flavor and gives food a crispy caramel crust. Try on chicken or pork.

Char Siu Marinade

Posted on 01. Fri, 2011 by grace in Chinese, Condiments

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.

This is the traditional marinade for pork strips in the Canton area of China. Honey and five spice powder are the main source of flavor. This marinade is not only suitable for pork, but also for duck or chicken, in particular chicken wings.

Orange Yogurt Marinade

Posted on 01. Fri, 2011 by grace in Condiments, Indian

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.

This marinade is mild and perfumed with orange and saffron. It goes well with chicken, or other poultry, and lamb. The yogurt helps to tenderize the meat.