Steven Raichlen's Barbecue! Bible

Asia

Tamari-Glazed Steak with Sweet-and-Spicy Rice

Photo by Ken Goodman Skirt and flank steaks are some of our favorites to grill, but when it’s fancy time we go for the New York Strip, a nice 1-inch-thick […]

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Grilled Pork Jerky (Bak Kua)

A cross between a pork sausage patty and jerky, bak kua is a sizzling wafer of sweetened, spiced, cured, grilled minced pork.

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Grilled Chicken Wings with Hong Kong Spices (Shek O Wings)

Grilling normally plays a minor role in Chinese cuisine, but the Sunday crowds transform Shek O beaches into barbecue central. Vendors do a lively business in charcoal and grilling utensils. […]

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Sweet & Garlicky Pork Chops

One of the constants in the world of barbecue is the pairing of grilled meats with garlic. Another is the use of sugar- or honey-based marinade to counterpoint the richness […]

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Lacquered Saigon Chicken

Mention poulet laque (“lacquered” chicken) to a Vietnamese and his eyes will light and mouth water. When properly prepared, the bird will have crackling crisp, mahogany-colored skin that shines like […]

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Spicy Peanut Sauce

Throughout Southeast Asia, peanut sauces are enjoyed. Indeed, you’ll find two in this book. But this one is the simplest, containing few ingredients — all of which come from jars […]

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Ginger-Grilled Tofu “Steaks”

Here’s a North American take on a Japanese favorite: grilled tofu with miso. Miso is a sweet-salty paste of cultured grains and soybeans. The singular seasoning method — studding the […]

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“Tofu on Stilts” (Dengaku)

Dengaku is a popular dish at the tea houses that line the lovely Philosophers Walk in Kyoto. The dish takes its curious name from the Japanese word for “stilt.” The […]

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