Teriyaki Barbecued Chicken and Salmon

teriyaki chickenI made my own teriyaki sauce after noticing that the bottled sauce generally has sugar or corn syrup as the #1 ingredient. This simple to make sauce has a little bit of brown sugar, but gets its flavor from the ginger, garlic and Mirin cooking sake (SAH- kay).

ingredientsCombine in a small saucepan:

1 cup soy sauce

1 1/2 cups Mirin

2 Tb brown sugar

4 cloves garlic, smashed in a molcajete or  mortar and pestle, and chopped

2 inch piece of ginger, sliced

1/4 tsp ginger powder

Heat to boiling, then simmer for 10 minutes. Let cool, then strain into a container.

For chicken teriyaki:

chicken teriyaki over rice6 boneless, skinless breasts.

Cut off excess fat. Rinse and pat dry with paper towels. Place in on a large plate. Pour canola oil over breasts and spread it over both sides with your hands. Place breasts on hot grill and cook for approximately 10 minutes on each side until done. Brush teriyaki sauce on one side of chicken and put that side down on the grill. Reduce flame to low. Cook for 5 minutes. Brush other side of chicken with teriyaki, flip chicken to that side, and cook on low for another 5 minutes. Plate the chicken and pour a bit more sauce over it.

 

salmon teriyakiSalmon Teriyaki

Use 3 salmon steaks or 1 1/2 lb  filet:

Marinade salmon in 1 cup Mirin for 15 minutes

Place on hot grill. Cook for 2-4 minutes, depending on thickness of salmon piece. Turn to other side and cook for another 2-4 minutes. Brush teriyaki sauce on one side of salmon, turn down flame, and cook for one minute, repeating for the other side.

Plate, then pour a bit more sauce over salmon.

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Summer Rolls Gỏi Cuốn

DSC00905

Now that summer is officially here and we finally had a nice hot summer’s day, it’s time to make Summer Rolls. They are sometimes called Spring Rolls, although the Spring Rolls are often fried. Summer rolls are made with fresh, raw vegetables, with or without boiled shrimp. Gỏi Cuốn translates literally as salad rolls, which is pretty much what they are: a shrimp salad in a roll. I’ve always loved these for their burst of flavor from the fresh herbs inside heightened by the sweet spiciness of Hoisin (WHO-zjen) sauce and sweet chili sauce.

Cindy with shrimp rollMany thanks to chefs Cindy Hay (pictured above), Wyn Ha and Jenny Inpraseuth; my Southeast Asian colleagues who cheerfully and patiently taught me to make these.

Ingredients:

Asian ingredients are available at most Asian markets and Berkeley Bowl

You can make these Vegetarian/ Vegan with just the salad ingredients (skip the shrimp and just use Hoisin Sauce with a bit of lime juice and peanuts).

Shrimp:

About 2 1/2 cups of medium shrimp. If you buy shrimp in their shells, they make a lovely broth.

3 cups water

1 slice of fresh ginger

3 cloves garlic

1 tsp salt

Hoisin dipping Sauce

Cindy told me that the sauce needs to have sweet, sour and salty flavors:

1 cup bottled Hoisin sauce (tương ăn phở)

1 Tb chopped peanuts

juice from 1/2 lime

Wrap:

1 package rice paper rounds

I shallow bowl or pie pan with warm water

Filling:

You can vary the salad ingredients, but always include mint and basil leaves and rice noodles.

Rice vermicelli noodles (rice sticks)  size medium Jiang Xi Bún Giang Tây.

1 large peeled carrot (or about 8 peeled baby carrots)

3 Persian cucumbers (no need to peel)

1/4 jicama

1 red bell pepper

½ cup cilantro leaves

½ cup mint leaves

¼ cup Thai basil (you can substitute regular basil if you can’t find the more aromatic Thai basil)

4- 6 green leaf leaves lettuce. Use the upper part of the leaves.

1 cup bean sprouts, rinsed and cut in half

chunks of 1 avocado

You can make the shrimp and Hoisin dipping sauce ahead of time.

Defrost shrimp in a colander under cold running water for 7 minutes. While shrimp is defrosting, fill a medium pot with 3 cups water and add 1 tsp of salt, ginger and garlic, and bring to a boil. Bring shrimp to boil over high heat, then boil for 3 minutes. Drain shrimp into a salad spinner or over a sieve into a bowl, reserving cooking liquid. Pour the liquid back into the pot. Cool shrimp until you are able to handle them. Peel the shrimp and cut in half lengthwise. Return the shells into the reserved liquid. Boil the shrimp shells, garlic and ginger uncovered for 10 minutes until reduced. Pour over a sieve and set aside to cool.

Making the Hoisin dipping sauce:

DSC00591Combine ¼ cup reserved shrimp broth with Hoisin sauce. Top with crushed peanuts.

Prepare the noodles:

Boil 12 cups water in a a saucepan. Break off about 4 oz  rice vermicelli noodles, also called rice sticks – Jiang Xi Bún Giang Tây (about 1/4 of a 14 oz package). Be sure they are size medium, not the very thin vermicelli.

rice sticks bun giang tay

Cook the noodles for 6 -8 minutes in boiling water, stirring occasionally.

DSC00596Cool them by rinsing them in a sieve under cold water for one minute. Stir and separate the noodles with a fork or chopstick so that they don’t clump up. Let them drain over a bowl.

Salad Filling:

DSC00894Cut the vegetables very thin and small, especially hard veggies like carrots and jicama.

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I use a special Asian vegetable shaver to shave thin slices of carrots, cucumber and jicama. Halve the bean sprouts so they don’t poke through the rice paper. Tear herbs into small leaves.

Assembly:

Summer rolls are not too hard to make, but the trick is in rolling the sticky rice paper. It comes in a hard, almost plastic-like wafer.

3 ladies rice paperI couldn’t believe it was the same thing as the soft wrapper. Magically it transforms when dipped in warm water. It softens and becomes thinner and pliable. If you dip it flat, it wants to curl up.

The trick is to hold it by the edges and rotate it through the water, then give it a quick dip in the water to wet the middle.  The whole process should take about 5 seconds. If it stays too long in the water it will become too thin and tear easily, and stick to itself.

dipping rice paper

Place the rice paper on a dry plate. It will soften within seconds.

DSC00601Put a lettuce leaf and a tablespoon of noodles first to add a cushion for the vegetables.

DSC00625Then add a few vegetables, and a few mint, basil and cilantro leaves. Avoid over-stuffing the roll. I got excited by all the wonderful ingredients and wanted to add it all in as much as possible. My rolls became bulky and torn. Moderation in all things I remind myself.

rollingRoll wrapper halfway, and then fold left and right sides over the filling. Lay 3 shrimp halves, cut side down, with several cilantro and mint leaves along the edge of the cylinder.  Finish rolling up the summer roll.

shirmp on roll

Dip your summer roll in Hoisin Sauce or sweet chili sauce.

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Curry Chicken on grill or in clay pot


Here’s a recipe that will curry your favor in both warm weather barbecuing and clay pot oven cooking in the coming cool season. Serve with steamed basmati rice and Chana Dall (yellow Lentils), Punjabi-style Potatoes and Cauliflower, and Indian breads.

I made this chicken on skewers to barbecue today. I cut up boneless breasts in 1” cubes and marinated it for several hours. I’ve also made this with either a cut up chicken or breasts, scoring the meat in several places to allow the marinade to penetrate.

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Makes enough marinade for 6 breasts

1 cup plain yogurt (I use nonfat Middle Eastern Karoun yogurt)
1/3 cup lemon juice (2 large lemons)
2 Tb (tablespoon) olive oil
2 Tb melted butter or ghee
1 onion, chopped
2 Tb freshly minced or grated garlic
½ Tb freshly grated ginger OR ½ tsp ginger powder
3 Tb curry powder (or more to taste)
1 Tb garam masala seasoning (optional)
2 Tb cumin (comino) powder
2 tsp sea salt (to taste)
several grinds of black pepper.
2 tsp hot oil (to taste)
6 breasts or chicken pieces
1/4 cup cream for baked chicken
3 cups fresh spinach for baked chicken

Mix all ingredients well. Add cream if baking the chicken. It will make a smooth sauce. Otherwise the yogurt separates when cooked.  Adjust seasonings to taste. Add either cubed chicken or pieces and marinate for 2 – 4 hours.

Remember if using the clay pot, to soak it first for 1/2 hour and put in a cold oven, then turn on the oven to 350′. (You can also make the chicken in a ceramic casserole.) Cook chicken in the marinade for about 1 hour. Stir washed spinach leaves in the marinade for the last 10 minutes. Serve chicken, spinach and sauce over  basmati brown rice.

If using wooden skewers soak them first for at least ½ an hour. This is supposed to stop them from burning, but to tell you the truth, they burn anyway! Thread cubed chicken on skewers with some onion between them. Grill on medium high heat until done, about 15 -20 minutes for skewers, longer for pieces.

Serve cooked chicken garnished with fresh cilantro.

served with eggplant and bbq chicken

Chicken Adobo with Coconut Milk

Years ago, some Filipino friends gave me the recipe for their succulent Chicken Adobo. I’ve lost the recipe but remember the basic measurements: ¼ cup vinegar, 1/2  cup soy sauce, 1 cup water, add garlic and ginger. I added coconut milk, hot oil and sesame oil. If you want more heat, add a few of those dried small red chilies. Once the marinade is made and the chicken is cut up, it is an easy heat and eat on a night you don’t want to spend too much time in the kitchen. I use the leftover skin, back and rib bones to make Roz’s Jewish Chicken Soup . I made rice with the broth. Ingredients: 1 large cut-up chicken. Remove skin, excess fat, wing tips, back and rib bones. You can also save time and trouble and make this with boneless, skinless chicken breasts. Marinade:

1 onion, chopped
4 cloves of garlic, minced
1 tsp finely minced fresh ginger
½ cup coconut milk (I use low-fat )
1/2 cup soy sauce
¼ cup white vinegar
1 tsp hot chili oil
1 tsp sesame oil
2 bay leaves
1/4 tsp paprika

Combine marinade ingredients and pour over chicken pieces. Marinate for several hours in a plastic container. Pour chicken and marinade into a large pot. Add 1 cup of water. Bring to a boil, then turn heat to medium. Cook for ½ hour. Serve over rice, spooning cooking liquid and onions over chicken and rice. for a pan-Asian dinner, add cooked sliced chicken to towards the end of cooking the vegetables.

Thai-inspired Shrimp and Mango Salad with Fresh Cilantro

serves 4

shrimp mango salad with cilantro

Salad Ingredients

1 large head of romaine lettuce

About 12 large frozen shrimp

1 ripe mango

1 cup chopped jicama (1/2 of a small jicama)

7 sprigs fresh cilantro, leaves only

Run frozen shrimp under water for about 5 minutes until defrosted. Peel shrimp and reserve shells. Marinade shrimp in ) for at least 1 hour. Discard marinade, and then barbecue shrimp in a non-stick barbecue basket sprayed with oil.

shrimp on the barbie

You can also cook the shrimp in the marinade in a saucepan until the shrimp turn pink. Discard marinade and let shrimp cool.

Shrimp Broth:

Boil 2 cups of water and add shrimp shells along with

4  pieces of green onion

a slice of ginger

a smashed clove of garlic.

Let simmer for 20 minutes. Strain broth and discard solids.

Tear lettuce and rinse and spin in salad spinner and place in a large bowl. Peel the mango with a vegetable peeler and then slice. Reserve juices for dressing. (I squeezed the pit into the dressing.) Add chopped jicama.

Salad dressing:

salad dressing ingredients

Juice of one lime

1 tsp fish sauce

1/2 tsp hot oil (or more to taste)

1 Tb sesame oil. (These items are in most Asian markets, and often in grocery stores.)

1/4 cup shrimp broth

1 finely minced small clove of garlic, 1 finely chopped Thai basil leaf

1 Tb finely chopped scallion

1 tsp sugar.

Whisk together, adjusting seasonings to taste.

Add cooled shrimp and cilantro leaves to salad. Mix dressing in gently.

Thai-inspired Barbecue Marinade for Chicken or Shrimp

barbecued chicken

My cousin’s lovely wife, Jeab, introduced me to condiments from her native Thailand, such as sweet-salty oyster sauce and pungent fish sauce. These along with the coconut milk and lemongrass can be found in Asian grocery stores and some large supermarkets. I love fooling around and combining these ingredients with others in my kitchen and herb garden to invent marinades. Frozen garlic and ginger can be found at Trader Joe’s and Berkeley Bowl.

The spices, pepper, onion, lime and herbs add a tangy spiciness to the blandness of the coconut milk. My family likes their food spicy, but feel free to cut down on the chili according to your tastes. If you are on a salt-restricted diet, cut the amount of salt, fish sauce and oyster sauce.

marinade ingredients

Ingredients: (Enough marinade for about 6 pieces of chicken and 2 dozen shrimp.)

1/2 of a 14 oz. can coconut milk (1 cup) (I use low-fat)

1 Tb oyster sauce (can substitute 1 tsp. sugar and 1 tsp. salt)

2 Tb fish sauce

2 Tb chili oil

2 Tb sesame oil

1/2 tsp salt

juice of 2 limes

3 garlic cloves, minced or 3 cubes frozen minced garlic

2 cubes frozen minced ginger or 2 tsp. fresh minced ginger, or 1 tsp. ground ginger

1 Tb yellow curry powder

¼ cup coarsely chopped cilantro (you can include stems)

¼ cup coarsely chopped basil leaves

1 onion, chopped

1 chopped jalapeño pepper

1 chopped red chili pepper

Whisk liquids, curry powder, garlic and ginger in a large bowl.

liquid ingredients for marinade

Chop onion and peppers. This is the time to release your emotions and have a good cry!

Remove outer leaves of lemongrass until you reach the tender inner ones. Trim bulb and upper end of stalk where leaves are dry. Use a molcajete (or regular mortar and pestle) or a rolling-pin on the cutting board to crush the slices until softened. The citrus scent will be released. (If you can’t find lemongrass, it’s OK, you can still make the recipe without it!) Slice into 1 inch slices.

chopped lemongrass

Chop herbs, add to marinade.

Pound chicken breasts and remove excess fat. Make several slits in each breast to enable it to absorb the marinade.

scored chicken breasts

Cut each breast in half and add to marinade, coating each piece well. Marinate chicken breasts for several hours, the longer the better.

marinade

Grill on medium flame.

chicken and shrimp on the grill

If it’s raining, you can slice the breasts and cook them in the marinade, like curried chicken.

Put the shrimp in You can use leftover chicken instead of shrimp in the Shrimp-Mango Salad.

Sliced chicken also pairs well with cucumber and  snap peas. Parboil the snap peas for about 3 minutes, until they turn bright green. Cool under running water, then immerse in ice water to stop cooking. Remove stems and slice in half. Mix chicken and peas with sliced cucumber and garnish with cilantro leaves.

Chicken served with snap peas and cucumber

You can also add the leftover marinade to stir fry vegetables, such as broccoli and choy sum or baby bok choy, and mushrooms. Be careful that you only add the tender lemongrass, not the outer inedible parts!

stir fry veggies with bbq shrimp and chicken