Home
Site Map

The Asian Grill


Enjoy bite-sized bits of meats and veggies marinated in Asian seasonings and then tossed on a small grill

The Japanese have hibachis; in India, tandoori ovens do the grilling; and many vendors in Asian countries use anything that that has slits and will fit over a small open fire.

Grilling is popular around the world, just done in different ways and with different types of foods. Vietnamese grill mostly seafood with marinade featuring lemongrass. When Asian cooks are preparing authentic meals, the tiny slivers of food are placed in domes or grills with small slits in them.

The non-authentic way to cook slivers of meat and poultry is with skewers. These are tidy and practical, so go ahead and purchase a bunch of wooden skewers. Just make sure to soak them in water for at least half an hour before grilling.

Grilling is no different than other Asian practices; preparation takes time. Because the pieces are smaller, however, cooking time goes quickly, just like in the wok.

All meats should be frozen somewhat so they can be sliced paper-thin. Only small quantities of meat are used and the bulk of the meal is comprised of vegetables and rice. Often, the finished product is pulled off the grill and loaded onto a lettuce leaf, wrapped, and eaten right then and there.

Meats and poultry are marinated overnight. Try a mix of soy, minced hot peppers, a little sugar, minced garlic, diced green onions, and grated gingerroot. Remember, the flavors of Asia are strong and this marinade meets that requirement!

Try these marinades to spice up your Asian grill.

All-Purpose Marinade

3/4 cup soy sauce (low-sodium)
5 Tablespoons lime juice (can be from bottle)
5 Tablespoons toasted sesame oil
3 Tablespoons freshly grated gingerroot
1 teaspoon red pepper flakes

Shrimp and Scallop Marinade

6 Tablespoons Thai fish sauce
1 cup water
4 Tablespoons diced hot chilis
4 Tablespoons lime juice
2 Tablespoons fresh, mashed garlic
1 Tablespoon sugar

Szechuan Marinade

¼ cup soy sauce
4 Tablespoons cooking oil
2 Tablespoons balsamic vinegar
6 green onions, minced
2 Tablespoons minced garlic
2 Tablespoons orange zest
1 Tablespoons fresh, grated gingerroot
2 Tablespoons peppercorns

Bring an unoiled skillet to medium heat and begin toasting the peppercorns. Let them cool and grind them in a mini-processor. Mix all ingredients and use to marinate any type of meat.

 

OurHouseAndGarden.com
Site Map

2005 C.K. Kennedy
Pittsburg, TX 75686
Terms and Conditions/Disclaimers/Privacy Policy
Contact Us

All rights reserved. The contents of this web site, including but not limited to, information and graphics, may not be published, broadcast, rewritten, or redistributed in whole or in part without the express written permission of the author. Users of this site agree that material is for reference only and understand that material on said site may contain inaccuracies and errors. User agrees to indemnify Our House and Garden of all liability, including damage or injury, real or implied from purported use of this web site. User agrees to these terms or will choose not to use this Web site.