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Fabulous BBQ Recipes from Celebrity Chefs

Thai BBQ Chicken with Sweet Chili Sauce

Recipe by Tommy Tang

Ingredients:

Marinade Sauce:

1 ½ cups coconut milk
½ cup chopped garlic
¼ cup chopped fresh ginger
¼ cup olive oil
2 tablespoons Thai fish sauce
1 tablespoon Balsamic vinegar
2 tablespoons curry powder
1 tablespoon white pepper, cracked
2 tablespoons raw sugar or honey
½ cup finely chopped cilantro
1 cup cold Singha Beer (You finish the rest)
2 chickens (about 3 pounds each), with bones and skin, halved

Sweet Chili Sauce:

½ cup water
½ cup rive vinegar
¼ cup sugar
2 tablespoons plum sauce
1 tablespoon Thai fish sauce
1 tablespoon fresh lime juice or lemon juice
2 teaspoons tomato paste
1 teaspoon finely chopped garlic
½ teaspoon ground red chili paste (Sambal Oleck)
½ teaspoon paprika
½ teaspoon salt
½ teaspoon all-purpose flour mixed with 1 tablespoon cold water
4 slices fresh pineapple

Combine all marinade ingredients in a large mixing bowl. Gently prick chicken skin all over with fork. Add chicken to marinade mixture and rub it in. Cover bowl with plastic wrap and refrigerate overnight or at least 3 hours.

Preheat oven to 350 degrees Fahrenheit. Place chicken on baking tray and bake chicken until cooked through, about 45 minutes, basting with marinade every 15 minutes. Prepare charcoal grill, then grill 10 minutes on each side to finish cooking.

Combine all ingredients for the sauce in a small saucepan and bring to boil over high heat. Reduce heat and simmer 15 minutes, let cool.

Transfer each cooked chicken half to a platter and serve with sweet chili sauce and pineapple slice.


Grilled Prawns Spicy Salad with Aromatic Thai Herbs (Plaa Ghoong)

Recipe bu Vichet Mukura, Baan Rim Naam, The Oriental, Bangkok, Thailand

Ingredients:

10 ounces prawns, shelled with tail on, grilled
2 teaspoons lemon grass, thinly sliced
½ teaspoon kaffir lime leaves, shredded
4 tablespoons shallots, sliced
2 teaspoons spring onion, sliced
2 teaspoons Siamese coriander (phag chee lorm), chopped
3 ½ tablespoons fish sauce
3 ½ tablespoons lime juice
2 tablespoons sugar syrup (sugar syrup is 1 part water and 1 part sugar)

Prig Yam:

2 tablespoons big red chilies
1 teaspoon big yellow chilies
1 teaspoon coriander roots
1 tablespoon small garlic
1 ½ teaspoon pickled garlic
½ teaspoon pickled garlic juice

Prig Laab (Chili Paste):

2 teaspoons dried big red chilies, grilled
1 tablespoon small garlic, grilled
1 tablespoon shallots, grilled
1 ½ teaspoon galangal roots, grilled and shredded coarsely
½ teaspoon shrimp paste, wrapped in banana leaf and grilled

Prig Yam:

In a blender, mix the red chilies, the yellow chilies, the coriander roots, the garlic and the pickled garlic together until they become a smooth paste.
Add the pickled garlic juice and mix well with the paste. 

Prig Laab (Chili Paste):

In a blender, mix the chilies, garlic, shallots and the galangal root together until pasty.  Add the shrimp paste and mix well.

Dressing:

Mix prig yam and prig lab, fish sauce, lime juice and sugar syrup together until dissolved.

Add the grilled prawns, lemon grass, shredded kaffir lime leaves, sliced shallots, sliced spring onion, chopped Siamese coriander into a mixing bowl. Mix well, then add dressing. Toss well and serve. Serves 2-3.

Grilled Skirt Steak With Thai Chili Dipping Sauce (Neur Yang Nam Tok)

Recipe by Taweewat Hurapan, Hurapan Kitchen, New York, NY

Ingredients:

8 ounces skirt steak, cleaned and trimmed

Marinade:

2 ounces oyster sauce
1 ounces Maggi brand seasoning sauce
1 ounce garlic, chopped
4 ounces sugar, granulated

Thai Chili Dipping Sauce:

1 ounce fish sauce
1 ounce lime juice
1 teaspoon garlic, sliced
1 kaffir lime leaf, julienned
1 teaspoon sugar, granulated
1 teaspoon red chili, crushed and dried

Combine all ingredients of the marinade and pour over the steak. Marinade the steak for 15 minutes only or it will be too salty. Mix the ingredients of dipping sauce. Grill the steak until medium or medium-rare. When steak is done, cut into slices and serve with dipping sauce. Serves 4.
 
Korean Grilled Marinated Flank Steak with Marinated Shiitake Mushrooms, Pine Nuts, Red Chili Peppers and Scallions 

Recipe by David Chang, Momofuku Noodle Bar, New York, NY

Flank Steak:

2 pieces of flank steak (12 - 14 ounces each)
8 pieces of garlic, peeled
1 2-inch piece of ginger, peeled and freshly grated
3 whole white Spanish onions
2 cups soy sauce
½ cup white sugar
1 cup of fresh apple juice or pear juice
1/8 cup of sesame oil
1 lemon
salt and fresh coarse cracked black pepper

Marinated Mushrooms (Do this ahead of time)

12-16 Shiitake or oyster mushrooms, stems removed
2 bunches of greens scallions, finely chopped
3 red chili peppers, seeded and thinly sliced
4 tablespoons of rice wine vinegar
1 tablespoon of sesame oil
2 tablespoons of soy sauce
canola oil for cooking
roasted pine nuts

Flank Steak

Combine sugar, soy sauce, sesame oil, garlic, sliced onions, juice of lemon and apple or pear. Taste for seasoning. Add flank steak and marinate for 4-6 hours.

Mushrooms

Over medium high heat, add 3 tablespoons of canola oil to pan. Add mushrooms. Season with salt and black pepper. Cook for 2-3 minutes, transfer to a bowl to rest. Add scallions, red chili peppers and pine nuts. In a separate bowl, add sesame oil, soy sauce and rice wine vinegar.  Mix well and pour it over vegetables to marinate. Heat grill or sauté pan and cook flank steak for 4-5 minutes per side. Let meat rest for 2-3 minutes. At the same time, sauté marinated onions till tender. Slice meat and serve over a bed of cooked onions. Spoon vegetables and mushroom mixture over steak. Serve with a side of rice. Serves 4 – 6.

* All recipes adapted from New Asian Cuisine: Fabulous Recipes from Celebrity Chefs. For more information, please visit www.newasiancuisine.com and sign up for their e-newsletter.

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