Spicy Soy Marinade
Posted on 01. Fri, 2011 by grace in Chinese, Condiments
By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.
Kebabs marinated with this sauce are sold by street vendors from Europe to Beijing. Try this unique marinade with lamb, beef and chicken skewers.
Lemon Marinade
Posted on 01. Fri, 2011 by grace in Asian Barbecue, Central Asia, Condiments
By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.
This mild marinade is ideal for fish and seafood, as well as chicken and vegetables, such as asparagus, Brussels sprouts and zucchini. It originates from the central Asian area and suits both Asian and European dishes.
Roasted Pepper Herb Butter
Posted on 01. Fri, 2011 by grace in Asian Barbecue, Condiments
By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.
Inspired by the Middle Eastern salad called “fatoush,” this butter goes particularly well with lamb and seafood.
Cilantro Chili Butter
Posted on 01. Thu, 2011 by grace in Asian Barbecue, Condiments
By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.
This spicy butter goes well with vegetables, especially mashed potatoes or corn on the cob, and any kind of meat. Add a little more or less Tabasco, depending on how much spice you like.
Grilled Miso Tenderlion
Posted on 09. Fri, 2010 by grace in General Asian, Meat
by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori
Miso is made of soybeans and is very healthy. The Japanese use miso to marinate beef, fish and vegetables. White miso is not only used as marinade but also in soups and many other dishes. It has a mild earthy aroma and taste, which makes me hungry just when opening the packaging. Dark or red miso is stronger in flavor and has a slightly yeasty or malt-like taste. It provides a very special note but is used in lesser amounts because its strong flavor can easily overwhelm other flavors. The subtle tenderloin goes wonderfully with grilled pouches of asparagus and snow peas.
Grilled Mixed Seafood with Herbs
Posted on 06. Wed, 2010 by grace in General Asian, July 4th, Seafood
by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori
This dish is easy to prepare and can be made on a very hot grill.
Chermoula Marinade
Posted on 02. Sun, 2010 by grace in Condiments, General Asian
by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori
This herby paste is suitable for any kind of fish and seafood, and even chicken and lamb. Its fresh and herby flavor gives the meat a very special touch. I added turmeric for an extra Asian touch.
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