Peking BBQ Sauce
Ingredients
- 1 ½ tbsp Ketchup
- 2 tsp Plum sauce
- 2 tsp Chili sauce
- 1 tsp Sweet bean or hoisin sauce
- 1 tbsp Worcestershire
- 1 ½ tbsp Black vinegar
- 1 tbsp sugar
- ½ tsp 5 Spice
- 2 tbsp Water
Instructions
- Combine all and blend thoroughly.
Category: Sauces
Asian Marinade for Ribs/Chicken Wings
Ingredients
- ¼ cup Red chilies mild
- 2 tbsp Garlic
- 2 tbsp Ginger
- 2 tsp Onion powder
- 2 tsp Garlic powder
- ¼ cup Brown sugar
- ¼ cup Soy sauce
- 1 pinch Salt
- ¼ cup White vinegar
- 1 head Pickled garlic peeled
Instructions
- Combine and blend well.
Notes
Marinade ribs or pork overnight. Bake in a foil bag for 2 hours at 275F degrees.
Reduce leftover marinade and baste ribs or chicken when they're done. Glaze in a broiler.
Asian Roasted Chicken - Salt n Pepper
Ingredients
- 1 each Spatchcock chicken
Chicken cavity
- Lime
- Onion
- Garlic
- Orange
- Cilantro stems
Rub
- Black peppercorn toasted & crushed
- White peppercorn toasted & crushed
- Szechuan peppercorn toasted & crushed
- Salt
Instructions
Rub
- Combine all.
Chicken prep
- Fill chicken with cavity ingredients.
- Truss chicken. Rub spice mix all over outside of chicken.
- Cook at 450℉ for 25 minutes per pound.
Notes
[Insert video url for how to truss chicken]
Asian Roasted Chicken - Spicy
Ingredients
- 1 each Spatchcock chicken
Marinade
- Lemongrass
- Cilantro stems
- Garlic mash into paste
- White pepper
- Fish sauce
- Palm sugar
- Dark soy sauce
- Chili-garlic paste
Dipping Sauce
- Toasted rice powder
- Fish sauce
- Tamarind paste
- Brown sugar
- Lime juice
- Chili powder
- Shallots
- Cilantro
Instructions
Dipping Sauce
- Combine all sauce ingredients and liquify.
Marinade
- Combine all ingredients and blend.
Chicken
- Marinate chicken overnight.
- Grill over flame. Baste with juices.
Notes
Chef says "Serve with rice and papaya salad".
Asian Roasted Chicken - Vietnamese
Ingredients
- 1 each Spatchcock chicken
Marinade
- Lemongrass
- Cilantro stems
- Garlic cloves mashed into paste
- Fish sauce
- Ketchup manis
- Brown sugar
Dipping Sauce
- Fish sauce
- Lime juice
- Garlic
- Chilies
- Sugar
- White vinegar
Instructions
Marinade
- Combine & blend all marinade ingredients.
Chicken
- Marinade chicken for 20 minutes.
- Roast, skin-side up at 400℉ for 40 minutes.
Dipping Sauce
- Combine all sauce ingredients and liquify.
Asian Slaw
Ingredients
Slaw Mix
- 3 cup Red cabbage shredded
- 3 cup Green cabbage shredded
- ½ each Red pepper julienned
- 2 each Carrot julienned
- ½ each Cucumber seeded & thinly sliced
- 3 each Scallion chopped
- ½ cup Cilantro chopped
Dressing
- ½ cup Peanut butter
- 2 tbsp Soy sauce
- 2 tbsp Coconut milk
- 2 tbsp Rice wine vinegar
- 2 each Limes juiced, or
- ½ each Orange juiced
- 2 tbsp Honey, maple syrup, or brown sugar
- 2 tbsp Ginger (fresh) shredded
- 2 tsp Garlic shredded
- 2 tbsp Sesame seed toasted, or black
- 1 tbsp Chili-garlic paste
- Fried wontons for garnish
- Lo mein noodles to make into a pasta salad
Instructions
- Combine slaw mix.
- Pour dressing over slaw mix and combine.
Asian Short Ribs
Ingredients
- 4 each Red chilies mild
- 3 tbsp Ginger
- 2 tbsp Garlic
- 6 each Pickled garlic cloves
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- ½ cup White vinegar
- 3 tbsp Soy sauce
- ½ cup Brown sugar
- ¼ cup Water
- 2 tsp Salt
- 5 lb Short ribs
Instructions
Marinade
- Blend all ingredients (except the ribs, bonehead)
The Ribs
- Brown ribs on all sides. Deglaze the pot with marinade.
- Place in instapot and cook 45 minutes.
- Remove meat. Reduce the liquid until thick.
- Pour liquid over meat, then place in oven at 425℉ for 5-10 minutes, or until lightly charred and sticky.
Asian Sticky Ribs
Ingredients
Marinade
- ½ cup Fresh red chilies mild
- 2 tbsp Garlic
- 2 tbsp Ginger
- 2 tsp Onion powder
- 2 tsp Garlic powder
- ½ cup Brown sugar
- 3 tbsp Soy sauce
- Salt
- 2 oz Vinegar
- 5 each Pickled garlic cloves
- Ribs Pork or Beef, Chef's preferred
Pickled Garlic
- 1 lb Garlic cloves
- 1 tbsp Sea salt
- 1 cup Vinegar
- 1 cup Spring water
- ⅔ cup Soy sauce
- 3 tbsp sugar
- 1 cup Spring water
- ⅓ cup Vinegar
Instructions
Pickled Garlic prep Pt. 1
- Remove root ends of garlic, rinse and drain.
- Add to a jar.
- Mix water, salt, and vinegar with garlic. Let stand in a dark place at room temperature for 7 days.
Pickled Garlic prep Pt. 2
- Bring soy sauce, sugar, and water to a boil, then add vinegar.
- Pour off vinegar brine from garlic.
- Add soy brine over garlic while still hot.
- Let sit at room temp for 2 weeks or longer (the longer, the better).
Ribs prep/cook
- Blend all ingredients until smooth.
- Pour marinade on ribs and refrigerate overnight.
- Wrap ribs in foil, steam in oven at 250℉ for 2 hours.
- Reduce the remaining marinade until thick.
- Remove ribs from oven, transfer to another sheet pan, and brush with thickened marinade.
- Place oven on low broil, cook until browned.
Asian Pepper Steak
Ingredients
Marinade
- 2 tbsp Black pepper crushed
- 2 tbsp Pickled red chilies
- ¼ cup White vinegar
- 1 tbsp Ginger grated
- 2 tbsp Garlic grated
- 1 tsp Onion powder
- ½ tsp Garlic powder
- 2 tbsp Soy sauce
- 1 ½ tbsp Brown sugar
- 2 tsp Salt
- Steak Flank, skirt, sirloin, or Chef's preferred
Pickled Red Chilies
- 1 cup Red chilies sliced
- 2 tsp Salt
- 2 tbsp White vinegar
Instructions
Marinade
- Add all ingredients, reserve leftover.
- Marinate steaks for at least 15 minutes, up to overnight, reserving some marinade.
- Mix reserved marinade with chopped cilantro and scallions.
- Drizzle on steak when done.
Pickled Red Chilies prep
- Pound red chilies and salt in mortar and pestle. Add vinegar.
Service
- Serve with a green salad tossed with sesame oil, lime juice and palm sugar.
Apricot-Honey Glaze
Ingredients
- 1 cup Dried apricots chopped
- 2 cup Water
- ½ cup Honey
- ½ cup Rice wine vinegar
- 3 each Garlic, cloves
- 2 tsp Kosher salt
- 2 tsp Black pepper
- 4 each Thyme sprigs
Instructions
- Combine all ingredients in a pot.
- Bring to boil.
- Reduce to a simmer and cook until apricots are soft.
- Remove thyme sprig.
- Blend all remaining ingredients until smooth.