Steven Raichlen's Barbecue! Bible

Posts Tagged ‘asian’

PHILIPPINES, PART 2

GRILLING, PHILLIPINES-STYLE (PART 2) A few weeks ago, we deputized our friend Alex Paman to be on the lookout for Filipino grilled specialties during a planned trip, and he generously shared his photos with us. (For more, see the most recent blog below.) Of the photo above, he says, "Grilled seafood platters are a staple in many of the Philippines' world-class beach resorts. This one, from Plantation Bay, features scallops, shrimp, mussels, and...

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PHILIPPINES

BARBECUE IN THE CENTRAL PHILIPPINES Our friend and fellow barbecue enthusiast Alex Paman of Sacramento, California, recently returned from a trip to the Philippines. He generously shared photos of his barbecue finds with us. Alex reports that Larsian's, located at Fuente Osmena on the island of Cebu, is the region's epicenter of barbecue. Larsian's is basically an indoor warehouse where competing food stalls entice customers with grilled meats and...

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Watson

GUEST BLOG - VIETNAMESE CHICKEN, WATSON FELLOWSHIP STYLE A little known fact about Steven: After graduating from Reed College, he received a Thomas J. Watson Foundation Fellowship (named for the founder of IBM) to study medieval cooking in Europe. So it gives us great pleasure to introduce another Watson Fellow, Radhe Franke, who's traveling the world to study global grilling. Sound familiar? Radhe sent us this guest blog from Vietnam: I'm doing...

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SATES

SPOTLIGHT ON SATES  Sates are tiny kebabs from Southeast Asia. Here's how we made Singapore Beef Sates last summer on the set of Le Maitre du Grill. Marinate the beef with cumin, coriander, turmeric, and other Southeast Asian spices. Note how the exposed part of the skewers hang over the edge, so they don't burn. Sates are traditionally served with a cucumber and chili relish (foreground) and creamy peanut sauce (background).

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HMONG BARBECUE

GUEST BLOG FROM OUR FILIPINO GRILLING EXPERT FRIEND, ALEX PAMAN  Alex had the good fortune to attend a Hmong barbecue over the Thanksgiving holiday. We asked him to write a guest blog for the site. Do you have something interesting to share, preferably with photos? We're always looking for guest blogs--let us know. Outside of its own community, Hmong food is probably the least explored Asian cuisine in America today. The Hmong are the latest...

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DESSERT MEETS GRILL

DESSERT MEETS GRILL    Oiling the grill grate. Looking for a new dessert on the grill? Check out these coconut-grilled bananas from Thailand. (The recipe is on page 573 in Planet Barbecue.) Position the bananas at the edge of the grill grate to keep the exposed ends of the skewers from burning.  Bananas skewered on bamboo and dipped in coconut-caramel.  A novel presentation: Grilled bananas served...

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KOGI FOOD TRUCK

QUEUEING UP FOR 'CUE Food trucks are a common sight on the streets of L.A. But the Kogi Korean Barbecue truck, a relative newcomer to the scene, is leaving competitors in the dust, reports Steven's assistant, Nancy Loseke. Devotees of the truck's fusion food track the rolling kitchen on "Twitter," then queue up for specialties like Korean short rib tacos, burritos, or quesadillas; all are served with a fresh Asian kimchi slaw and an optional...

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Grilled Sushi?

Grilled Sushi? Our new favorite North American restaurant isn't a barbecue joint. It's the very antithesis of live fire cooking--an uber-hip, sushi centric restaurant in Boston's old leather district called O-Ya. But despite the predominance of raw seafood, O-Ya makes ingenious use of live fire. Pictured above: O-Ya founder Tim Cushman (right), Steven, and chef Hiroyuki "Hiro" Konish from Japan. So what's the deal with the blowtorch? Turns...

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Planet Barbecue in Production

Planet Barbecue in Production It's official. Steven turned in the Planet Barbecue last month and the book is officially in production. From time to time, we'll update you on Steven's favorite barbecue finds around Planet Barbecue. This stop, Bangkok, Thailand, where Steven ate some of the best pork sate in the city at Chong Kee Restaurant in Chinatown. Here's Steven with Chong Kee owner Vichai Lumlerokit. Yes, Vichai has grilled sate for the royal...

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Sate: The Southeast Asian shish kebab

Sate: The Southeast Asian shish kebab Some of the best comes from Thailand--in particular from the Chong Kee restaurant in Bangkok's Chinatown. Sates sizzle away on a charcoal burning grill. Note how the narrow width of the grill keeps the skewers from burning.

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