Category: Sauces

Asian Marinade for Ribs/Chicken Wings

Print Recipe
Course Sauce
Cuisine Asian

Ingredients
  

  • ¼ cup Red chilies mild
  • 2 tbsp Garlic
  • 2 tbsp Ginger
  • 2 tsp Onion powder
  • 2 tsp Garlic powder
  • ¼ cup Brown sugar
  • ¼ cup Soy sauce
  • 1 pinch Salt
  • ¼ cup White vinegar
  • 1 head Pickled garlic peeled

Instructions
 

  • Combine and blend well.

Notes

Marinade ribs or pork overnight. Bake in a foil bag for 2 hours at 275F degrees.
Reduce leftover marinade and baste ribs or chicken when they're done. Glaze in a broiler.

Asian Roasted Chicken - Salt n Pepper

Print Recipe
Course Main Course, Sauce

Ingredients
  

  • 1 each Spatchcock chicken

Chicken cavity

  • Lime
  • Onion
  • Garlic
  • Orange
  • Cilantro stems

Rub

  • Black peppercorn toasted & crushed
  • White peppercorn toasted & crushed
  • Szechuan peppercorn toasted & crushed
  • Salt

Instructions
 

Rub

  • Combine all.

Chicken prep

  • Fill chicken with cavity ingredients.
  • Truss chicken. Rub spice mix all over outside of chicken.
  • Cook at 450℉ for 25 minutes per pound.

Notes

[Insert video url for how to truss chicken]

Asian Roasted Chicken - Spicy

Print Recipe
Course Main Course
Cuisine Asian

Ingredients
  

  • 1 each Spatchcock chicken

Marinade

  • Lemongrass
  • Cilantro stems
  • Garlic mash into paste
  • White pepper
  • Fish sauce
  • Palm sugar
  • Dark soy sauce
  • Chili-garlic paste

Dipping Sauce

  • Toasted rice powder
  • Fish sauce
  • Tamarind paste
  • Brown sugar
  • Lime juice
  • Chili powder
  • Shallots
  • Cilantro

Instructions
 

Dipping Sauce

  • Combine all sauce ingredients and liquify.

Marinade

  • Combine all ingredients and blend.

Chicken

  • Marinate chicken overnight.
  • Grill over flame. Baste with juices.

Notes

Chef says "Serve with rice and papaya salad". 

Asian Roasted Chicken - Vietnamese

Print Recipe
Course Main Course
Cuisine Asian

Ingredients
  

  • 1 each Spatchcock chicken

Marinade

  • Lemongrass
  • Cilantro stems
  • Garlic cloves mashed into paste
  • Fish sauce
  • Ketchup manis
  • Brown sugar

Dipping Sauce

  • Fish sauce
  • Lime juice
  • Garlic
  • Chilies
  • Sugar
  • White vinegar

Instructions
 

Marinade

  • Combine & blend all marinade ingredients.

Chicken

  • Marinade chicken for 20 minutes.
  • Roast, skin-side up at 400℉ for 40 minutes.

Dipping Sauce

  • Combine all sauce ingredients and liquify.

Asian Slaw

Print Recipe
Course Salad, Side Dish
Cuisine Asian

Ingredients
  

Slaw Mix

  • 3 cup Red cabbage shredded
  • 3 cup Green cabbage shredded
  • ½ each Red pepper julienned
  • 2 each Carrot julienned
  • ½ each Cucumber seeded & thinly sliced
  • 3 each Scallion chopped
  • ½ cup Cilantro chopped

Dressing

  • ½ cup Peanut butter
  • 2 tbsp Soy sauce
  • 2 tbsp Coconut milk
  • 2 tbsp Rice wine vinegar
  • 2 each Limes juiced, or
  • ½ each Orange juiced
  • 2 tbsp Honey, maple syrup, or brown sugar
  • 2 tbsp Ginger (fresh) shredded
  • 2 tsp Garlic shredded
  • 2 tbsp Sesame seed toasted, or black
  • 1 tbsp Chili-garlic paste
  • Fried wontons for garnish
  • Lo mein noodles to make into a pasta salad

Instructions
 

  • Combine slaw mix.
  • Pour dressing over slaw mix and combine.

Asian Short Ribs

Print Recipe
Course Appetizer, Main Course, Snack
Cuisine Asian

Ingredients
  

  • 4 each Red chilies mild
  • 3 tbsp Ginger
  • 2 tbsp Garlic
  • 6 each Pickled garlic cloves
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • ½ cup White vinegar
  • 3 tbsp Soy sauce
  • ½ cup Brown sugar
  • ¼ cup Water
  • 2 tsp Salt
  • 5 lb Short ribs

Instructions
 

Marinade

  • Blend all ingredients (except the ribs, bonehead)

The Ribs

  • Brown ribs on all sides. Deglaze the pot with marinade.
  • Place in instapot and cook 45 minutes.
  • Remove meat. Reduce the liquid until thick.
  • Pour liquid over meat, then place in oven at 425℉ for 5-10 minutes, or until lightly charred and sticky.

Asian Sticky Ribs

Print Recipe
Prep Time 21 days
Cook Time 1 day 2 hours 30 minutes
Course Appetizer, Main Course
Cuisine Asian, BBQ

Ingredients
  

Marinade

  • ½ cup Fresh red chilies mild
  • 2 tbsp Garlic
  • 2 tbsp Ginger
  • 2 tsp Onion powder
  • 2 tsp Garlic powder
  • ½ cup Brown sugar
  • 3 tbsp Soy sauce
  • Salt
  • 2 oz Vinegar
  • 5 each Pickled garlic cloves
  • Ribs Pork or Beef, Chef's preferred

Pickled Garlic

  • 1 lb Garlic cloves
  • 1 tbsp Sea salt
  • 1 cup Vinegar
  • 1 cup Spring water
  • ⅔ cup Soy sauce
  • 3 tbsp sugar
  • 1 cup Spring water
  • ⅓ cup Vinegar

Instructions
 

Pickled Garlic prep Pt. 1

  • Remove root ends of garlic, rinse and drain.
  • Add to a jar.
  • Mix water, salt, and vinegar with garlic. Let stand in a dark place at room temperature for 7 days.

Pickled Garlic prep Pt. 2

  • Bring soy sauce, sugar, and water to a boil, then add vinegar.
  • Pour off vinegar brine from garlic.
  • Add soy brine over garlic while still hot.
  • Let sit at room temp for 2 weeks or longer (the longer, the better).

Ribs prep/cook

  • Blend all ingredients until smooth.
  • Pour marinade on ribs and refrigerate overnight.
  • Wrap ribs in foil, steam in oven at 250℉ for 2 hours.
  • Reduce the remaining marinade until thick.
  • Remove ribs from oven, transfer to another sheet pan, and brush with thickened marinade.
  • Place oven on low broil, cook until browned.

Asian Pepper Steak

Print Recipe
Course Main Course
Cuisine Asian

Ingredients
  

Marinade

  • 2 tbsp Black pepper crushed
  • 2 tbsp Pickled red chilies
  • ¼ cup White vinegar
  • 1 tbsp Ginger grated
  • 2 tbsp Garlic grated
  • 1 tsp Onion powder
  • ½ tsp Garlic powder
  • 2 tbsp Soy sauce
  • 1 ½ tbsp Brown sugar
  • 2 tsp Salt
  • Steak Flank, skirt, sirloin, or Chef's preferred

Pickled Red Chilies

  • 1 cup Red chilies sliced
  • 2 tsp Salt
  • 2 tbsp White vinegar

Instructions
 

Marinade

  • Add all ingredients, reserve leftover.
  • Marinate steaks for at least 15 minutes, up to overnight, reserving some marinade.
  • Mix reserved marinade with chopped cilantro and scallions.
  • Drizzle on steak when done.

Pickled Red Chilies prep

  • Pound red chilies and salt in mortar and pestle. Add vinegar.

Service

  • Serve with a green salad tossed with sesame oil, lime juice and palm sugar.

 

Apricot-Honey Glaze

Print Recipe
Course Sauce

Ingredients
  

  • 1 cup Dried apricots chopped
  • 2 cup Water
  • ½ cup Honey
  • ½ cup Rice wine vinegar
  • 3 each Garlic, cloves
  • 2 tsp Kosher salt
  • 2 tsp Black pepper
  • 4 each Thyme sprigs

Instructions
 

  • Combine all ingredients in a pot.
  • Bring to boil.
  • Reduce to a simmer and cook until apricots are soft.
  • Remove thyme sprig.
  • Blend all remaining ingredients until smooth.

Adobo Sauce 2

Print Recipe
Course Sauce
Cuisine Latino

Equipment

  • 1 blender
  • 1 strainer

Ingredients
  

  • 4 ea ancho chilis
  • 4 cup water
  • 8 each garlic clove
  • ½ cup onion roasted and chopped
  • ¼ ea cinnamon stick
  • ½ tsp cumin
  • 1 tsp oregano
  • 1 tsp sugar
  • 3 tbsp apple cider vinegar
  • 1½ tsp salt

Instructions
 

  • Stem, toast, remove seeds, and reconstitute chilis. Add to a blender with remaining ingredients. Strain.
  • Simmer for 5 minutes.
  • Add chipotle peppers, tomatoes, or other dried chilis. Marinate 15 minutes to overnight.
  • Use with beef, pork, chicken, or shrimp.