Every meal when grilled is always delicious, but only if you have the right recipes. Australian grilled fish, ayam pangang mesanten and babi pangang (Indonesian grilled loin pork) are 3 delicious grill recipes.
I've listed the 3 recipes below for you to try out on your grill:
1. Australian Grilled Fish
Yield: 4 Servings
Ingredients:
- 4 fish steaks
- 1/4 c lime juice
- 2 T vegetable oil
- 1 t dijon mustard
- 2 t fresh ginger root - Grated
- 1/4 t cayenne pepper
- 1 black pepper
Directions:
For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks.
- In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste.
- Marinate the fish in the marinade for 45-60 minutes.
- Turn steaks 2-3 times.
- Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil.
- Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center.
- Turn fish after about 4-5 minutes.
- Total grilling time will depend on your grill and the heat of the coals.
To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.
2. Ayam Pangang Mesanten
Yield: 4 Servings
Ingredients:
- 2 lb chicken
- 1 t salt
- 1 c oil
- 1 t shrimp paste, Dried
- 4 shallots, chopped
- 3 garlic cloves, crushed
- 3 chilies, red, fresh
- 2 T oil
- 2 1/3 c coconut milk
- 2 bay leaves
- 1 lemon grass stalk
- 1 T juice, lime
- 1 chilies, red, fresh
Dried shrimp paste is also called terasi. Seed and shred the chilies.
Directions:
- Crush lemon grass with side of cleaver.
- Cut chicken in half. Wash and pat dry.
- Rub with salt and oil.
- Grill over hot coals about 10-15 minutes each side, until done.
- Slice chicken into bite-sized pieces.
- Wrap shrimp paste in foil and grill each side over moderate heat about 2 minutes.
- Pound shallots, garlic, chilies, and toasted shrimp paste into a paste.
- Heat oil in frying pan.
- Add paste and fry on moderate heat, stirring, for about 4-5 minutes, or until dry, do not burn.
- Add coconut milk gradually, stirring after each addition.
- Add bay leaves and lemon grass.
- Bring to a boil. Simmer 5 minutes to allow flavors to blend.
- Add lime juice.
- Stir. Add cooked chicken and reheat in sauce.
- Garnish with the shredded chili.
Serve with rice and Sambal Ulek.
3. Babi Pangang (Indonesian Grilled Loin Pork)
Yield: 4 Servings
Ingredients:
Marinade
- 1 lb pork, marbled
- 2 t ginger, ground
- 1 garlic clove
- 1 onion
- 3 T ketjap manis
- 1 pepper
- 1 salt
- 1 lemon juice
Sauce
- 1 c stock
- 2 T sugar
- 1 T sherry
- 1 T oil
- 70 g tomato puree
- 1/2 t gourmet powder (ve-tsin)
- 1 onion, small
- 1 garlic clove
Directions:
- Preparation of the meat: Make a mixture of all the above mentioned ingredients and rub the meat with it.
- Brown it in a frying pan with either butter or oil. Basting the meat regularly.
- Simmer for 10-15 minutes.
- Drain the meat and put under a hot grill for a few minutes until glazed. Keep warm.
- Sauce Preparation: Cut the onion in fine rings or slices and fry them together with the finely cut garlic in
oil or margarine.
- When nicely browned add the mixture of the stock, sugar, sherry, tomato puree and gourmet powder.
- Simmer for 5 minutes while stirring the sauce continuously. Add water of necessary.
- How to Serve: Pour the hot sauce over the warm sliced meat and garnish it with Chopped Vegetable Pickle and Shrimp Crackers.
Eat it with rice or Mei (noodles).
