New Asian Cuisine
| Welcoming Summer with Fast, Simple Asian Recipes |
Serves 4
Preparation time: 30 minutes, plus approximately
8 hours to marinate
Grill time: 20 to 30 minutes for medium well
3 lbs (1.5 kg) pork spareribs
1 cup (250 ml) Caramelized Lemongrass
Marinade
Salt for seasoning the ribs
Place the spareribs in a large shallow dish. Pour the Caramelized Lemongrass Marinade over, turning the ribs
in the marinade to thoroughly coat them. Marinate in the refrigerator overnight.
Remove the ribs from the marinade and sprinkle them with salt.
In a small saucepan, add the leftover marinade and place over medium heat. Simmer for a few minutes and set
aside for use as a basting sauce.
Prepare the grill for indirect grilling with low heat. If you’re using charcoal, place a drip pan in the middle and
live coals around the drip pan.
Just before you begin grilling, oil the hot grate. Place the meat on the grate above the drip pan or, if you’re
using a gas grill, over the low heat zone. Grill for about 10 to 15 minutes on each side with the hood closed
and baste regularly with cooked marinade.
Check for doneness by pricking the meat. If the juices run clear the ribs are ready.
Preparation time: 30 minutes, plus approximately
8 hours to marinate
Grill time: 20 to 30 minutes for medium well
3 lbs (1.5 kg) pork spareribs
1 cup (250 ml) Caramelized Lemongrass
Marinade
Salt for seasoning the ribs
Place the spareribs in a large shallow dish. Pour the Caramelized Lemongrass Marinade over, turning the ribs
in the marinade to thoroughly coat them. Marinate in the refrigerator overnight.
Remove the ribs from the marinade and sprinkle them with salt.
In a small saucepan, add the leftover marinade and place over medium heat. Simmer for a few minutes and set
aside for use as a basting sauce.
Prepare the grill for indirect grilling with low heat. If you’re using charcoal, place a drip pan in the middle and
live coals around the drip pan.
Just before you begin grilling, oil the hot grate. Place the meat on the grate above the drip pan or, if you’re
using a gas grill, over the low heat zone. Grill for about 10 to 15 minutes on each side with the hood closed
and baste regularly with cooked marinade.
Check for doneness by pricking the meat. If the juices run clear the ribs are ready.
| Caramelized Soy and Lemongrass Spareribs by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori |
Serves 4
Preparation time: 50 minutes
Grill time: 1 to 11⁄2 hours
INGREDIENTS
Chicken
1 fresh coconut or 1 can unsweetened coconut water (not coconut milk!) (reserve 3 tablespoons for the
marinade)
1 small onion, thinly sliced into rings
2 green onions (scallions)
1 red jalapeno pepper or 2 green jalapeno peppers, deseeded and cut into thin slivers
1 chicken, about 3 to 4 lbs (1.5 to 2 kg)
Salt to taste
Soy Honey Marinade
2 tablespoons Chinese light soy sauce
3 tablespoons honey
1 teaspoon sugar
3 tablespoons coconut water
3 cloves garlic, finely chopped
1 tablespoon peeled and finely chopped fresh ginger
1⁄2 teaspoon black pepper
Pinch of curry powder (optional)
Prepare the chicken support. If you’re using a fresh coconut, follow the steps shown below.
If you wish to use fresh coconut water with a chicken sitter or empty beer can, collect the coconut water
from the freshly opened coconut and pour into a chicken sitter or an empty beer can with the top cut off.
Add the onion rings, green onions and jalapeno pepper slivers to the sitter or can. Place the marinated
chicken over the top of the sitter or can.
If you’re using canned coconut water, pour it into a chicken sitter or an empty beer can with the top cut
off. Add the onion rings, green onions and jalapeno pepper slivers to the sitter or can. Place the marinated
chicken over the top of the sitter or can.
To make the marinade, place the soy sauce, honey and sugar in a saucepan and set over medium heat. When
the sugar is dissolved add the coconut water, garlic, ginger, black pepper and curry powder, if using, and
simmer for a few minutes. Set aside and let cool.
Rub the chicken inside and outside with the marinade and keep in the refrigerator for 30 minutes.
Prepare the grill for indirect grilling. Place a drip pan in the middle and live coals around the drip pan.
Remove the chicken from the marinade and reserve any leftover marinade. In a saucepan, bring the leftover
marinade to a simmer and cook for a few minutes. Set aside for basting.
Set the chicken resting on its support (can, coconut or sitter) on the hot grate above the drip pan or, if you’
re using a gas grill, over the low heat zone and grill at medium temperature with the hood closed for about 1
to 11⁄2 hours. During the last
10 to 15 minutes of cooking, regularly baste the chicken with the leftover marinade. Check for doneness by
pricking the bird underneath the wings. If the juices run clear, the chicken is done. Check for the meat for
seasoning and sprinkle on salt if needed.
Preparation time: 50 minutes
Grill time: 1 to 11⁄2 hours
INGREDIENTS
Chicken
1 fresh coconut or 1 can unsweetened coconut water (not coconut milk!) (reserve 3 tablespoons for the
marinade)
1 small onion, thinly sliced into rings
2 green onions (scallions)
1 red jalapeno pepper or 2 green jalapeno peppers, deseeded and cut into thin slivers
1 chicken, about 3 to 4 lbs (1.5 to 2 kg)
Salt to taste
Soy Honey Marinade
2 tablespoons Chinese light soy sauce
3 tablespoons honey
1 teaspoon sugar
3 tablespoons coconut water
3 cloves garlic, finely chopped
1 tablespoon peeled and finely chopped fresh ginger
1⁄2 teaspoon black pepper
Pinch of curry powder (optional)
Prepare the chicken support. If you’re using a fresh coconut, follow the steps shown below.
If you wish to use fresh coconut water with a chicken sitter or empty beer can, collect the coconut water
from the freshly opened coconut and pour into a chicken sitter or an empty beer can with the top cut off.
Add the onion rings, green onions and jalapeno pepper slivers to the sitter or can. Place the marinated
chicken over the top of the sitter or can.
If you’re using canned coconut water, pour it into a chicken sitter or an empty beer can with the top cut
off. Add the onion rings, green onions and jalapeno pepper slivers to the sitter or can. Place the marinated
chicken over the top of the sitter or can.
To make the marinade, place the soy sauce, honey and sugar in a saucepan and set over medium heat. When
the sugar is dissolved add the coconut water, garlic, ginger, black pepper and curry powder, if using, and
simmer for a few minutes. Set aside and let cool.
Rub the chicken inside and outside with the marinade and keep in the refrigerator for 30 minutes.
Prepare the grill for indirect grilling. Place a drip pan in the middle and live coals around the drip pan.
Remove the chicken from the marinade and reserve any leftover marinade. In a saucepan, bring the leftover
marinade to a simmer and cook for a few minutes. Set aside for basting.
Set the chicken resting on its support (can, coconut or sitter) on the hot grate above the drip pan or, if you’
re using a gas grill, over the low heat zone and grill at medium temperature with the hood closed for about 1
to 11⁄2 hours. During the last
10 to 15 minutes of cooking, regularly baste the chicken with the leftover marinade. Check for doneness by
pricking the bird underneath the wings. If the juices run clear, the chicken is done. Check for the meat for
seasoning and sprinkle on salt if needed.
Coconut Roast Chicken with Soy Honey Glaze
by Alex Skaria, The Asian Barbecue Book:
From Teriyaki to Tandoori
by Alex Skaria, The Asian Barbecue Book:
From Teriyaki to Tandoori
Posted online for New Asian Cuisine with the
express permission of Tuttle Publishing.
express permission of Tuttle Publishing.
I like this Vietnamese-inspired recipe because the Caramelized
Lemongrass Marinade combines sweet and salty flavors with
lemongrass. The sugar is first caramelized, which 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.
Lemongrass Marinade combines sweet and salty flavors with
lemongrass. The sugar is first caramelized, which 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.
This dish is something really special and exotic. The
chicken is placed over a fresh coconut—a 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.
chicken is placed over a fresh coconut—a 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.