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Asian influenced protein

If you have a favorite marinade or idea for something with Asian influence I would love to hear it. The family is getting fatigue with the usual suspects.

LBGE

BTFU!

Comments

  • Richard FlRichard Fl Posts: 7,655

    This has evolved over many years.  Little work but well worth it, keeps forever in frig if you don't use it up.  Marinade, dipping sauce I use instead of soy in all my oriental dishes.

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1170250&catid=1

  • Hoisin marinate- doesn't need to be exact-. This is a small recipe so you may need to increase for bigger cook.

    Don't use marinate leftovers for glaze.

    1/4 c hoisin sauce
    3 tbs light soy sauce
    1 tsp chopped garlic
    1 tsp fresh ground ginger
    1/2 tsp sesame oil
    Fresh or dry pepper to taste (Thai chili are best)

    Marinate chicken or pork for a few hours, reserving some marinate for glaze.

    Remove from marinate and grill/smoke as normal. When almost done brush with reserved sauce to glaze.

    Awesome for wings.
    -The Goat
    Marietta, GA
    XL BGE

  • Little StevenLittle Steven Posts: 26,221
    edited September 2013

    This is good. It is best with a solid two day marinade.

    Description:

    Sate: Recipe for two pork tenderloins

    Lay pork tenderloin on cutting board. Cut thin end pieces about 1 ¼ " and reduce thickness of cuts down to about ½” in the thickest part. Lay slices about three at a time between plastic wrap and pound down to about ¼” or 3/8" max.

    Ingredients:

    • ½ lb unsalted butter

    • ¼  Cup Thai Chili sauce

    • ½ Cup chopped onion

    • 1 Cup naturally brewed soy sauce

    • ¼ Cup grated ginger

    • 1 Cup kecap manis (Indonesian sweet soy sauce)

    • ¼  Cup lemon juice

    • ½ Cup teriyaki sauce

    • 1 zest from 1 lemon

    • 30 or so bamboo skewers

    • 6 Cloves garlic (rough chop)

    • 2 pork tenderloins

    • 2 Tbs or more hot chili flakes

    • Kecap Manis = equal parts molasses, teriyaki and soy sauce

    • 3 Tbs coriander seed

    • bunch  coriander/cilantro leaves as garnish

    • 2 Tbs cumin seed

    • 1 Tbs mustard seed

    Instructions:

    Soak skewers in water
    Toast coriander, cumin chili flakes and mustard seeds in cast iron pan until fragrant (pungent). Break with mortar and pestle.
    Melt butter in saucepan and cook onion, garlic, ginger and lemon zest over medium heat until onion is transparent.
    Add spices, lemon juice, teriyaki, soy and kecap manis and boil 5 minutes. Allow to cool to room temperature. Lay pork tenderloin on cutting board. Cut thin end pieces about 1 ¼”and reduce thickness of cuts down to about ½” in the thickest part. Lay slices about three at a time between plastic wrap and pound down to about ¼” or 3/8” max. Pour ½ the marinade into a glass pan, layer pork pieces cover with remaining marinade. Move meat around so all is coated in marinade. Cover with lid or plastic wrap and marinate two days refrigerated

    Skewer pork pieces. Reserve marinade. Set BGE to 325 with a flat, even bed of coals. Place skewers on grill for about 4 minutes. Look for even browning on pieces, turn and rearrange if there are hot spots. Cook for another 4minutes and check color for doneness. Any sates that are not brown and caramelized can be finished with the lid open.
    Strain marinade if desired bring to a boil for five minutes

    Steve 

    Caledon, ON

     

  • gdenbygdenby Posts: 4,257
    If you have an Oriental or Indian market in you area, do check them out. There should be lots of prepared sauces and marinade ingredients, as well as raw ingredients. There are a couple in my area, and the variety of flavors is amazing. There is a kind of Indian masala for everything.

    For an "oriental" marinade, I use roasted sesame oil and rice vinegar. Typically, I'll add some chopped ginger, lemon grass, and a bit of really high quality soy sauce. Maybe a little fish sauce. Salt, pepper, garlic, mustard to taste. Some cheap moscato wine. Kaffir lime leaves when I can get them. A sprinkle of sesame seeds is a nice finishing touch for lots of dishes.

    I really like peanut satay sauce for finishing. Ponzu is good on lots of grilled things. I've started using garam masala as an element of some of my homemade BBQ sauce. Hoisin sauce is pretty good. Coconut milk makes a nice sauce base.

    Things I've found I didn't like much, or use sparingly: Oyster sauce, 5-spice powder, which includes Szechuan peppers, cloves and star anise, which I find have a really dramatic effect in small quantities, and most seaweed.


  • To us, and we eat a lot of wokked meals (I use a turkey burner as the egg is simply not flexible enough) the hands down favourite for Asian style done on an egg is Cazzy's wings. 
    Super simple and good on pork tenderloins, ribs and of course chicken. 
    I boil the used marinade, reducing it to a syrup that is like candy. Truly excellent,
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Thanks all, I really appreciate the ideas.

    LBGE

    BTFU!

  • Village IdiotVillage Idiot Posts: 6,947
    edited September 2013
    I'm not a purist, but I don't think you should use a "one size fits all" marinate or sauce for Asian recipes.  I would never use the same marinate for Sweet and Sour Pork as I would for Sichuan Shrimp or Negimayaki.  To me, the beauty of Chinese/Japanese cooking is the many various tastes that come from the different marinates and sauces.

    But, that's just me.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • HankyorkeHankyorke Posts: 146
    edited September 2013
    Couldn't agree more. I'm just idea shopping for tomorrow right now.

    LBGE

    BTFU!

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