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Charcoal-Malaysia.com - The Best Barbecue Charcoal
Chicken Skewers with Lemon and Cilantro
Teriyaki Salmon Steaks
Barbecue Spareribs
Chicken Skewers with Lemon and Cilantro
4 boneless chicken breasts
1 teaspoon ground coriander
2 tablespoons
chopped, fresh cilantro
2 teaspoons lemon juice
1 lemon
1 1/4 cup of unsweetened yogurt
Oil for brushing
Salt and pepper
Cut the chicken into 1 inch pieces and place them in a shallow non-metallic
dish.
Add the coriander, lemon juice, salt and pepper to taste, and 4 tablespoons of yogurt to the chicken and mix together until thoroughly combined.
Cover and chill for at lest two hours, preferably overnight.
To make the lemon yogurt, peel and chop the lemon discarding any pits.
Stir the lemon into the yogurt, together with the fresh cilantro. Chill in the refrigerator until ready to serve.
Thread the chicken pieces onto skewers.
Brush the rack with oil and broil the chicken over hot mangrove wood charcoal for about 15 minutes basting with oil.
Transfer the chicken kabobs to warm serving plates and garnish. Serve with chilled lemon yogurt.
Herb Stuffed Loin of Pork
1 boneless pork loin
2 tablespoons mustard
2 garlic cloves, crushed
3 tablespoons chopped fresh or freeze dried chives
2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
1 teaspoon salt
1 tablespoon coarsely cracked black pepper
2 tablespoons olive oil
Trim all
excess fat from meat. Cut down the length of loin halfway through and open up
like a book to butterfly roast.
Combine mustard and garlic: rub all over meat.
Combine chives, sage, thyme and rosemary.
Sprinkle herbs evenly over opened side of pork.
Season with 1/2 teaspoon salt and 1 teaspoon pepper.
Fold roast
back together and tie with butcher's twine or kitchen string that has been
moistened with water to prevent burning. Season outside of pork loin with
remaining salt and pepper; rub with olive oil.
Prepare a medium fire using mangrove wood charcoal.
Place pork on an oiled grill, set 4 to 6 inches from the coals.
Grill pork
loin, turning and changing position occasionally, until golden brown and crisp
outside and white throughout yet still moist, about 45 minutes. (Fire will
probably be low by the time the meat is done.)
Let the roast stand 5 to 10 minutes before carving.
Teriyaki Salmon Steaks
3 tablespoons soy sauce
3 tablespoons dry vermouth or sherry
1 1/2 tablespoons sugar
1 teaspoon finely chopped fresh ginger
1 garlic clove, minced
4 salmon steaks, cut 1 inch thick (about 5 to 6 oz. each)
1 tablespoon vegetable oil
Set hot fire using mangrove wood charcoal.
In a small
bowl combine soy sauce, vermouth, sugar, ginger and garlic. Set teriyaki sauce
aside.
Brush salmon with oil and place on an oiled grill, setting 4-6 inches from
coals.
Grill,
brushing fish several times with teriyaki sauce, until lightly browned on
bottom, about 5 to 6 minutes.
Using a wide spatula, carefully turn salmon steaks over and brush cooked side
with teriyaki sauce.
Continue to grill, basting frequently, until second side is browned and salmon is just opaque in center, about 5 to 6 minutes longer.
Barbecue Spareribs
2 spareribs
Salt and pepper
1/4 salad oil
1/4 cup brown sugar
1/4 cup cider vinegar
2/3 cup ketchup
1/3 cup water
2 tablespoons soy sauce
1 tablespoon prepared mustard
1 medium onion, finely chopped
6 very thin lemon slices
2 table spoons liquid smoke
1/4 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
2 tablespoons Worcestershire sauce
Place ribs over mangrove wood charcoal heat.
Sprinkle with salt and pepper.
Combine remaining ingredients in pot and simmer slowly until well blended.
Cool ribs slowly, brushing with barbecue sauce every 15 to 20 minutes.
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