Showing Tag: "bbq" (Show all posts)

Lao Barbecued Eggs (Kai Peank Lao)

Posted by Kroocrew on Monday, April 5, 2010, In : Laos 



These barbecued eggs are commonly available from street vendors . These are seen extensively throughout SE Asia with vendors and their barrows tending their cooking and bantaring with customers. It's one of the cheap satisfying snacks around.



Ingredients: 
  • 6 eggs
  • 2 Tbsp Light Soy Sauce
  • 1/2 tsp Black Pepper
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Spring Onions
  • Wooden Skewers for bbq. (Soak in plain water for 30 minutes prior to using. This minimises burning of the skewer on the bbq bed. )

Method:
  1. Carefully but thor...

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Lao Barbecued Fish

Posted by Kroocrew on Monday, March 8, 2010, In : Laos 

Without hesitation I can say that this fish is enjoyed by fish eaters as one of their best meals in Laos. It is commonly available at the evening food market in Luang Prabang and at the riverside open air evening cafes along the Mekong in Vientiane.






Ingredients:
  • 1 Tbsp chopped lime "Makrud" leaf (Citrus x hystrix)
  • 1 Tbsp chopped lemongrass
  • 1 Tbsp chopped galangal
  • 1 Tbsp chopped garlic
  • 3 Tbsp chopped green onions
  • 3 Tbsp chopped cilantro
  • 2 Tbsp lime juice
  • 2 Tbsp fish sauce
  • 1 red snapper or any white fles...

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Xinjiang Lamb Kidney Kebabs

Posted by Kroocrew on Saturday, March 6, 2010, In : Xinjiang 





Ingredients:

Method:
  1. Peel or cut off any adhering skin cover from the kidneys.
  2. Cut the kidneys in half lengthwise. Remove the centre of each kidney half by cutting it out carefully.
  3. Wash the kidneys and if you want to reduce the strong flavour soak the cut kidneys in water for 30 miutes.
  4. Pat the kidneys dry.
  5. Coat with a little oil
  6. Sprinkle the Xinjiang Spice Mix all over each kidney piece.
  7. Allow to marinade in the fridge for 1 hr.
  8. Sk...

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Uyghur Spicy Beef Kebabs 維吾爾牛肉串

Posted by Kroocrew on Monday, March 1, 2010, In : Xinjiang 




Ingredients:

  • 2 Tbsp  chillie sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp cornstarch
  • 4 Tbsp canola oil
  • 1 1/2 pounds steak, trimmed and cut into 2.5 cm (1 in) cubes.
  • 1/4 cup Chillie garlic dip
Method:

  1. Combine  red chile sauce, soy sauce, cornstarch, and 2 Tbsp of the oil in a medium bowl and mix until thoroughly combined. Add cubed meat and toss to coat. Cover and place in the refrigerator to marinate for at least 30 minutes and max 3 hours.
  2. Remove meat from the refrigerator and drain off excess marinade.
  3. Skewer ...

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Traditional Korean BBQ

Posted by Kroocrew on Monday, February 1, 2010, In : Korea 

CC license


Ingredients:

short ribs cut lengthwise
or
flank steak or any other thin cut of meat

Marinade:
2 cups water
2 cups  soy sauce
2 cups sugar
6 garlic cloves, minced
4 tablespoons sesame seed oil
3 tablespoons black pepper
1 white onion, grated

Method:

Grate white onion into a non-metallic bowl after peeling and mix with water, soy sauce, sugar, minced garlic, sesame seed oil and black pepper to make marinade. Place meat in marinade, turning to coat. Allow to marinate for 30 minutes or longer, turning frequ...
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Korean Beef Patties

Posted by Kroocrew on Monday, February 1, 2010, In : Korea 

CC license


Ingredients:

1 lb. ground beef
4 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. toasted sesame seeds, crushed
1 tbsp. toasted sesame oil
2 1/2 tbsp. chopped green onion
1 tbsp. garlic, minced
Black pepper to taste

Method:

Combine all ingredients.
Form into 4 balls and flatten into patties.
Broil, grill, or pan-fry until done.


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Bool-Ko-Kee (Korean Barbecue Beef)

Posted by Kroocrew on Monday, February 1, 2010, In : Korea 

CC license


Ingredients:
     
1 lb. chuck roast cut paper thin slices
1 tbsp. crushed toasted sesame seed
1 tbsp. sesame oil
3/4 c. soy sauce
2 cloves of garlic, minced
Dash of pepper
3 tbsp. sugar
5 green onion tops (white parts) chopped


Method:

Put the meat in the freezer for about 30 minutes before slicing.
Place meat in a large bowl and sprinkle with sugar and press it by hand.
Let stand for 15 minutes.
Cut meat across the grain in very thin slices.
Add sesame oil, sesame seed, green onion, garlic and pepper i...
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Barbecue for Asia

Posted by Kroocrew on Wednesday, January 27, 2010,

CC license

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Lao BBQ Sauce

Posted by Kroocrew on Monday, January 25, 2010, In : Laos 



This is the sauce used to accompany Lao Sin Dat (also known as Lao Suki) it is the Korean Ssam Jang Dipping Sauce with a little more of the soy paste than the normal Korean version but other than that identical.




Ingredients:
  • 1tsp of hot pepper paste (Kochujang)
  • 2 Tbsp of soy bean paste (Doenjang or you may substitute this with any fermented soybean sauce such as Japanese Miso sauce)
  • ½ Tbsp of sugar
  • 1 clove of minced garlic
  • 1 Tbsp of chopped green onion
  • 1 Tbsp of sesame oil
  • ½ Tbsp of toasted sesam...

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Sin Dat (Lao BBQ or Lao Suki)

Posted by Kroocrew on Wednesday, December 9, 2009, In : Laos 










Once again a shared cooking method seen in Thailand and Cambodia also. Just about every country in Asia has a variation on this style of eating. Sin Dat is a little different to many in that the meat or fish is first grilled on a directly heated griddle. Any juices are caught by the surrounding annulus to which has been added a simple stock.

The sauce is Korean  Ssamjang and I have published a modified recipe of this for specific use as Lao BBQ Sauce. It is made from a fermented product of glu...
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Otak Otak (fish mousse wrapped in banana leaf)

Posted by Kroocrew on Thursday, August 20, 2009, In : Malaysian (Nyonya) 
Otak-otak has its origin in the Thai Ho Mok, Khmer Amok, the Lao Mok and the Indonesian Pepes. Like them, it is sometimes steamed and sometimes grilled over charcoal. The effect of the grilled parcels done in a BBQ is stunning. It's a piece of remarkable interest for your guests and the surprise is always enjoyed.

After cooking, the packet or parcel is opened and the contents eaten hot. They may be stored for up to two days in the refrigerator. For a more simple approach which makes a good lu...
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Shrimp meat on sugarcane.

Posted by Kroocrew on Wednesday, August 19, 2009, In : Vietnam 
This is a very elegant presentation of shrimp BBQ from the royal court of the Nguyen dynasty to out-there Arziona. .


http://www.flickr.com/photos/noodlepie/ / CC license




Ingredients:
  • 10 ounces (1-1/4 cups) shrimp, minced
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • Pinch of pepper
  • 2 tablespoons vegetable oil
  • 8 sugar cane pieces,
  • 4 inches long 1 red chili, seeded and sliced
  • l cup Sweet and Sour Sauce
  • 1/2 cup cilantro leaves

Method:
  1. Grind or pound shrimp with salt, sugar and pepper.
  2. Using the oil, form the shrimp ...

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Satay Lilit ( Minced Seafood Satay )

Posted by Kroocrew on Monday, August 17, 2009, In : Indonesia 


 
  

Attrib: Boo licious Flickr.
This is the non-meat satay that meat eaters I'm sure will enjoy. It doesn't use the peanut dipping sauce associated with the meat satays, but allows the flavours of the seafood to come through perfectly.  
 
 
Ingredients:  
 

  • 250 grams (1/2 pound) shrimp  
  • 250 grams (1/2 pound) mackerel, sea bass or any firm white flesh fillet  
  • 50 grams (2 ozs) desiccated coconut  
  • 6 pieces kaffir lime leaves (finely sliced)  
  • 2 tbsp US (30 ml) palm sugar. Palm sugar often comes in cry...

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