Sunday, January 25, 2009

BBQ Honey Chicken, BBQ Mint Lamb & BBQ Chilli Prawns

Yesterday I hosted a barbeque for my family & in-laws.
Among the dishes in the menu were bbq honey chicken, lamb chops with mint & citrus juices, prawn with olive oil & chillies and cockles.
Only managed to take photo of the chicken only........ coz the lamb chops were gone in a jiffy before I even get to the camera! It was a HIT!

This is the recipe for the BBQ honey chicken. Basically, almost the same ingredients for satay marinade with honey and a few personal improvisations.

For 1 whole chicken you need:
1 tbs coriander seed
1 tsp aniseed (jintan manis)
1 tsp cummin seed (jintan putih)
Toast these 3 spices in a skillet.
2 inch ginger
2 inch fresh turmeric
2 cloves garlic
2 onions
2 stalks lemon grass
a bunch of dried chillies (as much as u can tolerate)
Put all in blender.

2 tbs sweet soya sauce
1 tbs thick soya sauce
1 tbs oyster sauce
4 tbs honey

Add blended ingredients with chicken in a sealable bag (easy storage in fridge, no washing up & meat and marinade will mix better in a bag)
Marinate for 2-4 hours (overnight if possible)
Take out of fridge well before barbequeing so that meat is at room temperature.

BBQ Mint Lamb
For every 2 racks of lamb chops (12-16 chops usually)
Crush a bunch of mint leaves
Juice from 1 orange & 1 lemon
1 tbs oyster sauce
Salt & pepper

Marinate for 1-2 hours in a sealable bag.
Same as before.....let meat to room temperature before bbqing.
Best served with black pepper sauce.

BBQ Chilli Prawn
Devein & butterfly prawns but keep shells on.
Chop some chillies
Add some olive oil
Salt & pepper
Marinate in a sealable bag.

Cockles (kerang)
Wash 'em.
Then just toss 'em on the bbq.
Easy peasy!

I made a small basket using aluminium foil (double-layer).
Make some holes at the bottom with a fork.
So that they won't roll all over your bbq grill.

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