7 Versatile Asian Grilling Recipes

7 Versatile Asian Grilling Recipes - Viet World Kitchen window.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World Kitchen Home Asian Dumplings Asian TofuRecipe IndexEventsFav SitesAbout MePermission+Credit Welcome! Join me to explore, create, and contribute to the culinary traditions of Asia.

Andrea Nguyen
Author & Teacher
Send a message

My Books + App
Book trailer, info on ebook w/ video, sample content
BUY NOW @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *

Details on eBooklet, how & where to buy
* * *

BUY NOW @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *

Info on e-book w/ videos!
BUY NOW @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *

The mobile app is here!
BUY NOW @ iTunes store

« A Most Wonderful Review of Asian Tofu |Main| Abandon Your Fears of Frying: Deep-Fry Tips »

August 29, 20137 Versatile Asian Grilling Recipes

Where did the week go? I’ve had a full load of phonemeetings and planning this week for upcoming work like the banh mi photo shootnext week as well as an educational video project (I’ll let you know about this sooner than later). And, we’ve been making plans for a holiday trip to Asia.

The weekend has suddenly appeared and in the United States,it’s a long 3-day weekend holiday. For many folks, it’s the last summer hurrahbefore kids go back to school, the last opportunity to enjoy food cookedoutdoors. If you’re in need of inspiration, here are some from past VWK recipeposts. I’ve added some notes and ideas for you to change things up too.

 Chicken thighsare my favorite all around cut of chicken. It’s what I most often buy at thebutcher counter. Use boneless, skinless ones to cut down on work  and calories. Or, bone your own. Keep thingson the bone (buy leg-thigh quarters) for the most succulent results.

ThaiGrilled Chicken – Use deboned thighs, if you like. It’s pictured above.GrilledLemon Basil Chicken – Vary the herb according to what you have on hand. Itjust needs to be super fresh. Combine herbs, if you like. Grilled lemongrass pork, goat chops, and lemon basil chicken

Lemongrass issold fresh in many supermarkets and is easy to grow. Summer is its peak so gowild. Freeze trimmed lemongrass for the cooler months.

VietRestaurant-Style Lemongrass Pork – A favorite of VWK folks and CHOW.com.Try the marinade on chicken.GrilledGoat Chops with Lemongrass and Galangal – When you can’t get goat, uselamb. Try this as a kebab. Ground lamb would work well for grilled patties.

Grill a one-dish mealby cooking a whole fish or sliced meats and serving them with lettuce,herbs, and a dipping sauce. It’s a one-dish meal to be eaten with hands.

 

Fine rice noodles and grilled beef, Viet-Korean pork belly wraps, Singaporean grilled fishSingaporeanGrilled Whole Fish – Let people pick the bones themselves. Serve lots ofbeer.GrilledKorean-Viet Pork Belly Lettuce Wraps – A cross-cultural meal that’s hard tobeat if you love rich pork.Fine  Rice Noodles with Grilled Beef (Banh Hoi ThitBo Nuong) – A favorite Vietnamese nosh dish. More beer but maybe enjoy itover ice for extra authenticity.

Have a great weekend! What are you going to cook this weekend? 

Posted in Recipes: All, Recipes: Appetizer and Snack, Recipes: Gluten-Free , Recipes: Gluten-Free Adaptable, Recipes: Grilled, Recipes: Meat, Recipes: Seafood | Permalink

| | |

Comments 7 Versatile Asian Grilling Recipes

Where did the week go? I’ve had a full load of phonemeetings and planning this week for upcoming work like the banh mi photo shootnext week as well as an educational video project (I’ll let you know about this sooner than later). And, we’ve been making plans for a holiday trip to Asia.

The weekend has suddenly appeared and in the United States,it’s a long 3-day weekend holiday. For many folks, it’s the last summer hurrahbefore kids go back to school, the last opportunity to enjoy food cookedoutdoors. If you’re in need of inspiration, here are some from past VWK recipeposts. I’ve added some notes and ideas for you to change things up too.

Stay Connected                         Asian Tofu in the News"Informative, engaging, well written and researched, this is also the best book about tofu."
— Winnie Yang, The Art of Eating

"A whole cookbook devoted to tofu? Yes, please."
— Kate Williams, Serious Eats 2012 Favorite Cookbooks

"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion

Book info, reviews, radio & TV . . .Classes & EventsHands-on @loveapplefarms, Santa Cruz
Sun, Oct 6, 12-4pm: Asian Dumplings
Sat, Oct 26, 12-4pm: Into the Vietnamese Kitchen
Sat, Nov 2, 12-4:30pm: Pho Workshop

Hands-on @SFCooking, San Francisco
Fri, Oct 18, 5:30-10:30pm: Asian Dumplings [date night!]
Sat, Oct 19, 10am-3pm: Asian Dumplings {waitlist only}

new TWTR.Widget({ version: 2, type: 'profile', rpp: 3, interval: 30000, width: 'auto', height: 300, theme: { shell: { background: '#8f1414', color: '#ffffff' }, tweets: { background: '#ffffff', color: '#756875', links: '#8f1414' } }, features: { scrollbar: false, loop: false, live: false, behavior: 'all' }}).render().setUser('aqnguyen').start();Recent PostsJapanese Pickled Ginger (Gari) RecipeMaking Crazy Delicious Banh Mi PhotosAbandon Your Fears of Frying: Deep-Fry Tips7 Versatile Asian Grilling RecipesA Most Wonderful Review of Asian TofuAlmond Shrimp Balls RecipeBasil Tofu Green Goddess Dressing RecipeSpicy Tuna Tartare RecipeVWK Leftovers: August 2013Chicken-Fried Tofu and Sriracha Pimento Cheese Sandwich RecipeCopyright 2002-2013 by Andrea Nguyen | Privacy Policy

document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://www.vietworldkitchen.com/blog/2013/08/smart-asian-grilling-ideas.html", c5: "", c6: "", c15: ""});

View the original article here

Japanese-style cucumber salad with a very versatile sesame dressing

The weather has finally gotten warm around these parts after a very cold spring, and we're eating more summertime food now. This is one of our favorite salad-type dishes. The sesame dressing is very versatile, and you can use it for any manner of things, but here I've just used it with cucumber.

Tip: the longer you let it rest before serving, the saltier the cucumber will get, so if you want to serve it as a salad you'd want to combine the cucumber with the dressing just before serving. On the other hand, if you let it marinate in the refrigerator the cucumber becomes assertive enough to eat with plain rice as part of a Japanese meal.

A simple cucumber salad with a very versatile sesame dressing. I like this with a ton of toasted sesame seeds.

Type: Salad, Japanese, vegan (use seaweed based dashi granules)

Prep time: 10 min :: :: Total time: 10 min

Yield: 2 to 4 servings

Serving size: 1/2 to 1 cucumber

2 long English-style cucumbers 2 tablespoons lemon juice 2 tablespoons rice vinegar or white wine vinegar 2 tablespoons soy sauce a pinch dashi stock granules (optional) 2 teaspoons sugar (or equivalent sweetener of your choice) 1 teaspoon sesame oil 3 to 4 tablespoons toasted sesame seeds a pinch salt (optional, to taste) Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon. Cut up the cucumber into bite sized pieces. Bash them up a bit with the side of your kitchen knife - this allows the dressing to sink into them. Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate (if you leave them in the pan they may get burned). Mix the lemon juice, vinegar, soy sauce, dashi stock granules and sugar together until the sugar has dissolved. Taste, and add a pinch of salt if you think it needs it. Add the sesame oil (or you can just drizzle on the sesame oil when you assemble the salad). Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.

If you're using small Japanese cucumbers any other small, immature cucumber, you don’t need to de-seed them. Just cut them up and bash a bit. (This bashing thing, is a real cooking method in Japanese cooking. It helps the flavors to penetrate the bashed up vegetable better.)

If you use white balsamic vinegar instead of the rice or white wine vinegar, you can decrease or even omit the sugar.

Add some shredded poached chicken breast to the cucumbers for a more substantial salad.

This sesame dressing is very versatile. Try it with any number of vegetables. It’s great on a leafy green salad. You can increase the sesame oil if you want it to have a richer sesame flavor. Add some chili pepper flakes to make it spicy, and/or some grated garlic for a more Korean-tasting twist.

(extra metadata for search engines...)

By Makiko Itoh

Published: June 24, 2013

View the original article here