Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked Over Charcoal by Leela Punyaratabandhu

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Notes about Recipes in this book

  • Grilled fish with fresh herbs in banana leaf packets

    • metacritic on June 07, 2020

      This is a terrific technique. I substituted foil for the banana leaf, lacked lemongrass, but have lemon basil growing in the garden. The fish was perfectly moist. The herbs, shallots, lime leaves, and chilies scattered on the fish resulted in a dish that revealed changing flavors in each bite. Really simple and absolutely delicious.

  • Grilled stingray with chile paste on banana leaves

    • metacritic on June 14, 2020

      This is a fabulous recipe. I used the 4 dried long Thai chilies called for but not the additional 6-8 birds eye chilies. Even so, it still had good heat. Also reduced the shrimp paste from 1 tbsp to 1 tsp, which was just right for me. Will be making this again over the summer.

  • Grill-charred braised chicken thighs

    • Kduncan on October 20, 2020

      We really enjoyed these, though I over charred the skin side. The boiling in water before helped keep the chicken more moist then if I just had straight grilled them.

  • Phanaeng-curry beef skewers with grilled pumpkin

    • Kduncan on November 04, 2020

      Used Pumpkin Pie Squash. The hardest part of this recipe is cutting the dang pumpkin, totally killed my arm. We liked this, the sauce though is really what makes this recipe sing.

  • Satay of baby back ribs with peanut sauce

    • DFarnham on May 31, 2021

      Fantastic! Used panang curry paste in peanut sauce, and increased for more heat. Ribs were done in Traeger smoker for 4 hours and St. Louis style ribs. They really didn't even need the sauce. New favorite recipe!

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    ...delivers 60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling

    Full review
  • ISBN 10 198485724X
  • ISBN 13 9781984857248
  • Published Mar 31 2020
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling.

Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region. She teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela provides more than sixty mouthwatering recipes such as Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, as well recipes for cooking bone-in meats, skewered meats, and even vegetable side dishes and flavorful sauces.

The fact that Southeast Asian-style barbecue naturally lends itself to the American outdoor cooking style means that the recipes in the book can remain true to tradition without any need for them to be Westernized or altered at the expense of integrity. This is the perfect book for anyone looking for an easy and flavorful way to expand their barbecue repertoire.


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