Tuesday, March 3, 2009

BBQ Revisited

BBQ Honey Chicken (version 2)

I called this version 2 bcoz the ingredients are similar to the previous BBQ Honey Chicken with a few more improvisations.......It's kinda experimentation with omission of certain ingredients, changing proportions & trying ot new ingredients. Look through the ingredients and see whether you can spot the difference. It's a great satisfaction when ypur experiment turned out better than before!

12-14 chicken wings/drumstick (about 1 kg)
1 tbs coriander
1 tsp cumin
1 tsp aniseed

10 shallots
5 cloves garlic
2 inch ginger
Blend with spices.

3 tbs chili sauce
3 tbs dark soy sauce
1 tbs oyster sauce
1 tbs chili paste (cili boh)
4 tbs honey
Combine all ingredients in a bowl.
Marinate chicken overnight in fridge or about 2 hours.

Rosemary Lamb Chops

Last time I tried lamb with mint. This time I am trying a match-made-in-heaven.......lamb with rosemary! When in UK, I used to see rosemary bush all over the place, so one can easily pick fresh rosemary from one's neighbour's lawn. Here in Malaysia, I have to settle with dried rosemary. However, fresh herb is not necessarily better. Some herbs are best used dried like bay leaves, marjoram & oregano. 

10-12 lamb chops
1/2 cup olive oil
1/3 cup vinegar
1 tbsp dried rosemary
2 cloves garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper 
1 tsp sugar
Combine all ingredients in a bowl.
Marinate lamb overnight in fridge or about 4 hours.

Prawns with Cajun Spice & Garlic

You need some prawns. The bigger the better depending on how much you are willing to pay.
Wash 'em. Keep shell & head. Butterflied (cut top end with sharp knife) and devein.
Crush a few cloves of garlic. Sprinkle cajun spice until well-coated. Toss.
Marinate for at least 2 hours.

I bought my cajun spice ready-mix but you can mix your own cajun spice.
These are the ingredients, FYI:

1/4 cup of salt
2 tbsp cayenne pepper
2 tbsp paprika
1 1/2 tbsp onion powder
1 tbsp freshly ground black pepper
1 tbsp freshly ground white pepper
1 tbsp garlic powder
2 tsp dried basil
1 tsp chili powder
1/4 tspdried thyme
1/4 tsp ground mustard
1/8 tsp ground cloves

Combine all the ingredients in small jar (makes 3/4 cup)
Keep for up to 4 months in a tightly covered jar in cool dry place away from sunlight.
Nevertheless, it's probably cheaper to buy ready-mix bottle bcoz the combined price of all the spices are not worth it........at least in Malaysia.

Salad mixture of iceberg lettuce, romane lettuce & plum tomatoes served with thousand island dressing.

Buy ready-made or you can make your own thosand island salad dressing.
1 1/2 cup mayonnaise
1/4 cup ketchup
2 tsp chili sauce
2 tbs white vinegar
3-4 tsp sugar
2 tbs chopped onions
1 clove garlic
1 tbs sweet pickle relish
1/4 tsp salt
1/2 tsp ground black pepper

Combine all in food processor.
Season to taste.
Cover and chill for minimum of 5 hours before using.

Some of dishes on the table spread. Special fried rice and vermicelli (prepared by my mother-in-law. Thank you Umi!) completed the food pyramid of meat protein, vegetables and carbohydrate. 
Lamb chops were gone very fast.....not exactly "gone in 60 seconds". I find the best lamb chops are still the ones in Jusco. Expensive but meat is very tender. Eight minutes per side and the lamb is medium done. The best cut of lamb is the lamb rack. I still can't find a butcher in Malaysia who sell it. KL maybe? If I find it I wanna try roast crusted lamb rack with black pepper sauce served with steamed asparagus & cream mashed potato. Yummy!