Grilled Chicken Satays and Peanut Sauce

This is a really nice peanut sauce that goes well with chicken or pork.  I grilled outdoors but you could broil the satays if you do not have a bbq.

PEANUT SAUCE
1/3 cup smooth peanut butter
1/4 cup warm water
2 tbsp hoisin sauce
1 tsp fresh ginger, grated
2 tbsp seasoned rice vinegar
2 tbsp sodium reduced soy sauce
1 tsp sesame oil
1/2 tsp Asian garlic chili paste or sauce

CHICKEN SATAYS
boneless, skinless chicken breast 750g
2 tbsp sodium reduced soy sauce
2 tsp sesame oil
2 tsp fresh ginger, grated
1 large clove garlic, grated

• Soak wooden skewers in water for at least 30 minutes before using to reduce flare ups on the grill.
• PEANUT SAUCE:  In a bowl, whisk together peanut butter, water and hoisin sauce until smooth.  Add ginger, vinegar, soy sauce, sesame oil and chili paste and whisk until combined.  Cover and refrigerate until ready to serve.
• Using a chef’s knife, cut chicken crosswise into thin slices about 1/4 inch thick and place into a large bowl.  Add soy sauce, sesame oil, ginger and garlic; stir to coat well.  Let stand for 15 minutes or cover and refrigerate for up to 8 hours.
• Thread chicken onto small soaked skewers.  Place on greased grill over medium high heat turning once for about 6 minutes or until no longer pink inside.  Serve with peanut sauce.

Philippine Pork Kabobs

There is lots of flavour in this marinated pork, I added some grilled vegetables as well.  From Canadian Living/The Barbecue Collection.

1/4 cup soy sauce
2 tbsp minced fresh cilantro
2 tbsp unseasoned rice vinegar
2 cloves garlic, pressed or minced
1 tbsp minced fresh ginger
1 bay leaf
1/2 tsp pepper
Generous pinch ground cloves
Generous pinch cayenne pepper
675 g boneless pork shoulder or loin, cut into 1 1/2 inch cubes

BASTING SAUCE:
3 tbsp ketchup
2 tbsp lime juice
1 tbsp granulated sugar
1 tbsp vegetable oil

• Mix together soy sauce, cilantro, vinegar, garlic ginger, bay leaf, pepper, cloves and cayenne; toss with pork until coated.  Cover and marinate, refrigerated, for 2 hours or up to 1 day.  Thread onto skewers.

Basting Sauce:  Mix together ketchup, lime juice, sugar and oil.  

• Grill pork, covered on greased grill over medium high heat, turning often and brushing with basting sauce, until no longer pink inside for fattier shoulder or until just a hint of pink remains inside for loin, 12 to 15 minutes.

General Tso Chicken Livers

If you are not a fan of liver this recipe might just convert you!  Switch the chicken livers for pork liver if you can’t find any.  From Food and Drink Spring 2016.

SAUCE
2 tbsp dark soy dace
1 tbsp tomato paste
1 tbsp seasoned rice vinegar
2 tbsp Chinese rice wine or dry sherry
2 tbsp brown sugar
 1/4 cup water or chicken broth
2 tsp cornstarch mixed with 2 tsp cold water

LIVER
1 tbsp dark soy sauce
2 eggs, lightly beaten
1/4 tsp freshly ground black pepper
2 tbsp cornstarch mixed with 2 tbsp water
500 g chicken livers, rinsed, patted dry and cut into bite sized pieces


3 cups vegetable oil for deep frying, plus 1 tbsp for stir frying
About 10 small dried red chili peppers
4 garlic cloves, sliced
1 tbsp minced ginger
1 tsp sesame oil
2 green onions, thinly sliced
Steamed rice and stir fried greens to accompany

1. Combine the sauce ingredients in a bowl, whisking to dissolve tomato paste and sugar.  Set aside.
2. Combine soy sauce, egg, black pepper and cornstarch mixture.  Add chicken livers and evenly coat.
3. Heat oil in a wok to around 375F.  Drop the chicken livers into hot oil, a few pieces at a time, and deep fry until crispy, about 3 to 4 minutes. (Note:  be very careful, as livers tend to pop and spit oil.  Best to use a splatter guard to avoid burns and messy cleanups.) Remove and drain on paper towels.
4. When all livers are fried, drain wok of oil and wipe clean.  Heat remaining 1 tbsp oil and when hot add dried chili peppers, garlic and ginger.  Stir fry until aromatic, about 30 seconds, then add sauce and stir until sauce thickens 1 to 2 minutes.
5. Add deep fried livers back to wok with sauce and toss to coat for a minute.  Drizzle with sesame oil, and garnish with green onion.  Serve at once, with a side of steamed rice and stir fried greens.

Serves 3 to 4.

Philippine Pork Kabobs

I really like the flavours in this marinade.  From Canadian Living BBQ Collection.

1/4 cup soy sauce
2 tbsp minced fresh cilantro
2 tbsp unseasoned rice vinegar
2 cloves garlic, pressed or minced
1 tbsp minced fresh ginger
1 bay leaf
1/2 tsp pepper
Generous pinch ground cloves
Generous pinch cayenne pepper
75 g boneless pork shoulder or loin, cut into 1 1/2 inch cubes

BASTING SAUCE
3 tbsp ketchup
2 tbsp lime juice
1 tbsp granulated sugar
1 tbsp vegetable oil

• Mix together soy sauce, cilantro, vinegar, garlic, ginger, bay leaf, pepper, cloves and cayenne; toss with pork until coated.  Cover and marinate, refrigerated for 2 hours or up to 1 day.  Thread onto skewers.

BASTING SAUCE:  Mix together ketchup, lime juice, sugar and oil.

• Grill pork, covered on greased grill over medium high heat, turning often and brushing with basting sauce, until no longer pink inside for fattier shoulder or until just a hint of pink remains inside for loin, 12 to 15 minutes.

Makes 4 main coarse servings.

Per serving: about 270 cal, 28 g pro, 13 g total fat (4 g sat. fat), 9 g carb, trace fibre, 80 mg chop, 877 mg sodium.

Quick Moo Shu Pork

This is so easy and so good!  Lots of flavour and very versatile!  From Canadian Living 2013.

340 g ground pork
2 cloves garlic, minced
2 tbsp cornstarch
1 tsp minced fresh ginger
1/4 tsp pepper
3 tbsp unseasoned rice vinegar
4 tsp sodium reduced soy sauce
2 tbsp oyster sauce
1 tbsp granulated sugar
1 tsp sesame oil
2 tbsp vegetable oil
3 eggs, lightly beaten
4 cups coleslaw mix
1 1/2 cups mushrooms, thinly sliced
5 green onions, sliced diagonally
12 small flour tortillas or lettuce cups

1. In bowl, mix together pork, garlic, cornstarch, ginger and pepper; mix in half each of the vinegar and soy sauce.  In small bowl, mix together oyster sauce, sugar, sesame oil and remaining vinegar and soy sauce.  Set aside.
2. In wok or large skillet, heat 1 tsp of the vegetable oil over high heat; cook eggs, stirring, just until set, about 30 seconds.  Remove to plate.
3. Add remaining vegetable oil to wok; stir fry pork mixture, breaking up with spoon and scraping up browned bits, until pork is no longer pink, about 5 minutes.
4. Stir in coleslaw mix and mushrooms; cook until mushrooms are softened, about 2 minutes.  Add oyster sauce mixture, green onions and cooked eggs; stir to coat.  Spoon onto tortillas.

Sticky Hoisin Wings

A great Asian inspired recipe for chicken wings.  From Food and Drink 2002.

1 kg chicken wings
1/2 cup hoisin sauce
1/3 cup rice vinegar
1/4 cup ketchup
2 tbsp chili garlic sauce
1 tsp sesame oil
2 tbsp finely chopped peeled ginger
2 garlic cloves, minced

1. Preheat oven to 400F.  For easy cleanup, line a shallow baking sheet with foil.  Set a large greased cookie cooling rack over baking sheet.  Cut and discard wing tips, then separate wings at joint.
2. In a large bowl, stir hoisin with vinegar, ketchup, chili garlic sauce, sesame oil, ginger and garlic until well mixed.  Add wings and toss to coat.  Place wings, skin side up on cooling rack.  Wings can be placed close together but they should be in a single layer, use two baking sheets if necessary.  Spoon any sauce left in the bowl over wings.
3. Bake uncovered in centre of oven for 20 minutes.  Increase heat to 450F and continue to bake uncovered until wings are richly glazed, about 10 minutes.

Serves 6

Beef Tenderloin with Asian Flavourings

I love Asian inspired food.  This was excellent.  Make sure you use fresh ginger and not powderedFrom Food and Drink Summer 2011

3 tbsp soy sauce
2 tsp grated ginger
2 tsp chopped garlic
2 tsp cracked peppercorns
1 tbsp vegetable oil
1.5 kg beef tenderloin
Salt to taste

ONIONS
1 tbsp slivered onions
1 tbsp soy sauce
1 tbsp rice or cider vinegar (I use rice vinegar)
1 tsp Asian chili sauce or other hot sauce
2 tbsp vegetable oil
2 large Spanish onions, cut into 1/2 inch thick rounds
Salt to taste (I don't find I need any because of the Soy sauce)

DRIZZLE
1/4 cup low salt soy sauce
1/2 cup balsamic vinegar
1 tsp grated lime rind

GARNISH
Maldon salt (I didn't do this)

1. Combine soy sauce, ginger, garlic, peppercorns and oil.  Brush on beef and let marinate for 30 minutes to 2 hours.  Sprinkle with salt just before grilling.
2. Combine ginger, soy sauce, vinegar, chili sauce and oil.  Toss with onions then sprinkle onions lightly with salt.  Reserve.
3. Preheat grill to high and turn off middle burner.  Add meat to grill and grill with lid closed for 10 minutes, then turn over and grill another 15 minutes or until medium rare.  When you turn meat add onion slices to grill over the lit burners and grill for 5 minutes, turn over and grill another 5 minutes or until browned and juicy.  Let tenderloin rest for 5 minutes before carving.
4. Combine soy sauce, balsamic vinegar and lime rind in a small pot over high heat.  Boil until syrupy about 4 minutes.
5. Slice beef, sprinkle with Maldon salt and drizzle with soy balsamic glaze.  Serve with onions.

Chicken Adobo

This is the national dish of the Philippines - which I have never gone to, and know nothing about :)  But eating this chicken makes me think I need to get there some day!  The recipe came out of Food and Drink 2005 Summer and it actually is one of those dishes that tastes better the next day.  So do a little extra cooking on Sunday and you have a fantastic dinner for Monday.

1.5 kg chicken, cut in 8 pieces
1/4 cup finely chopped garlic
salt to taste
2 tsp cracked peppercorns
1/2 cup unseasoned rice vinegar
2 bay leaves
1/4 cup soy sauce
1/2 tsp Asian Chili Sauce
3/4 cup water
2 tbsp olive oil
1 onion, sliced
2 cups baby spinach

1. Marinate chicken with garlic, salt, peppercorns, vinegar, bay leaves, soy sauce and chili sauce for 30 minutes.
2. Add to casserole or pot along with water arranging chicken so that it is mostly submerged in cooking liquid) and bring to boil.  Simmer uncovered until chicken is just tender, about 25 minutes.  Remove chicken to a plate and set aside.  Skim fat from cooking liquid.  Pat chicken with a paper towel to dry the skin.
3. Heat oil in a large skillet on medium heat.  Add onion and saute until tender, about 3 minutes.  Add chicken and brown each side (about 5 minutes).  Remove chicken and onions back to casserole.  Add cooking liquid to skillet, bring to a boil and boil 1 minute, scraping bottom of pan with a spoon to dissolve any brown its.  Stir in spinach.
4. Pour contents of skillet over chicken and onions.  Cool and skim fat.  Refrigerate until needed.  Reheat on top of the stove for 10 to 15 minutes or until everything is hot.