Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked over Charcoal

60 dynamic plans demonstrating that Asian side of the road grill is similarly as simple, scrumptious, and swarm satisfying as American-style patio barbecuing.

Sharing cherished grill dishes from the Southeast Asian nations of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced writer and master on Asian cooking Leela Punyaratabandhu moves perusers with a profound jump into the flavor profile and flavors of the locale. She shows you how to set up your own smoker, cook over an open fire, or barbecue on the gear you as of now have in your patio. Leela gives more than sixty scrumptious plans, for example, Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, just as plans for cooking bone-in meats, pierced meats, and even vegetable side dishes and delightful sauces.

The way that Southeast Asian-style grill normally fits the American outside cooking style implies that the plans in the book can stay consistent with custom with no requirement for them to be Westernized or adjusted to the detriment of honesty. This is the ideal book for anybody searching for a simple and delightful approach to extend their grill collection.

About the Author
Leela Punyaratabandhu is the author of Bangkok: Recipes and Stories from the Heart of Thailand, winner of the 2018 The Art of Eating Prize for the best of food book of the year, and Simple Thai Food: Classic Recipes from the Thai Home Kitchen. Since 2008, she has written about Thai cuisine on her cooking blog, SheSimmers.com, which was named the best Regional Cuisine blog in 2012 by Saveur magazine. Leela's writing has appeared in CNN, The Wall Street Journal, Serious Eats, Food52, TASTE, and Dill Magazine. She has been named one of the 100 Greatest Home Cooks of All Time by Epicurious. Leela's work focuses on Thai food and Thai restaurants both in the United States and Thailand, and she divides her time between Chicago and Bangkok.

Never have I purchased a cookbook and instantly felt the desire to make every single recipe. I have a BGE and want to use it everyday to grill all of the dishes in this cookbook. It makes Southeast Asian cooking accessible to an American audience. --Alex

Ms. Leela Punya..etc… has done it again with her new book on grilling/smoking food Southeast Asia style. It’s a definite winner! Her first two books, “Simple Thai Food,” and “Bangkok” were glowing successes. Clearly, she has done a great deal of traveling and first-hand research throughout Southeast Asia to produce this new compendium of culinary cuisine, “Flavors of the Southeast Asian Grill.” Although this book is more densely packed with the materials and methodology of cooking with wood flame (or charcoal, or coconut husks, or burning hay), her unique sense of humor still shines through. For example she gives this advice to the readers: “To eat this dish, I recommend picking up the lemon grass stalk with your hand, and attacking it with your teeth, like a shark. . . . If this is too uncouth for your company, I’d lose the company.” I must agree. Don’t get bogged down in the discussion of grilling/smoking hardware at the beginning of the book. She later makes clear that all you really need is something to contain the fire and hold up a grilling rack. All else is optional. You don’t need a $500 stainless steel smoker/grill. Her description of the Thai farmer mounting a chicken on a wooden stake, covering it with a five-gallon pail, surrounding it with hay and setting it on fire is ample proof. Delicious hay-smoked chicken! I can’t wait for this Corona Virus quarantine to be over so I can go to a grocery store with actual things on the shelves and get started trying out these sumptuous recipes! --J. Sutton

Most people think of stir fry and braised saucy dishes when they think of Asian cuisine but some of the best Asian food comes off a smoky grill. My fondest memories come from the grilled items I would get walking the alleys of Southeast Asia. The Smoked Shrimp with fish sauce dipping sauce p30 sounds like a perfect meal to have while chatting and drinking beer with friends. I love the Spicy Carrot Salad p56 that accompanies the Grilled Chicken Recipe. It's a different take on the traditional Thai papaya salad with carrots being easier to chew. If you like chicken this cookbook has a bunch of delicious chicken recipes. In my opinion there's nothing better than char grilled chicken skin. Unless it's pork fat like the Roasted Pork Belly Roll on p112. The Grilled Pork Chops on p 117 has pineapple juice in the brine that adds flavor and also tenderizes the meat. I love the technique of brining and then applying an aromatic paste of lemongrass, shallots, and garlic. This one I'm making for sure! This cookbook is filled with delicious recipes. Grilled Skirt Steak p166, Phanaeng Curry Beef Skewers with kabocha squash p173, and Grilled Eggplant Salad p185 it all sounds and looks so good! The cooking technique is simple but the recipes incorporate so many flavors and aromatics that really pack a punch. I can't wait to eat my way through all of the recipes. --Hungry Goose

Download Cooking Ebook Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked over Charcoal | 285 Mb | Pages 210 | EPUB | 2020

Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked over Charcoal