Spicy Asian Marinade Food

ASIAN MARINATED GRILLED PORK TENDERLOIN

Steps:

• In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
• Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
• Preheat the grill to medium-high heat.
• Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
• Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
• Pork- the other white meat!

ASIAN CHICKEN (ASIAN MARINADE)

Steps:

• Mix Marinade ingredients together. Add chicken and mix to coat. Marinade in the fridge for a minimum of 1 hour or up to overnight.
• Heat oil in a large non stick skillet or BBQ over medium high heat. (See notes for other cooking methods) Add chicken and cook until each side is dark golden brown and chicken is cooked through (about 3 minutes each side). Transfer to plate, cover loosely with foil and rest for 3 minutes.
• Garnish with chillies, shallots and sesame seeds if desired. Serve with white rice and slices of cucumber.

KOREAN SPICY MARINATED PORK (DAE JI BOOL GOGI)

Steps:

• Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
• Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!

SPICY HOISIN MARINADE

Steps:

• Whisk together ingredients in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Add marinade; rub gently into meat. Cover; refrigerate for length of time specified below, turning meat occasionally.
• Before cooking, remove the meat from refrigerator and let it come to a cool room temperature. Cook as desired, basting with marinade during the first half of cooking to create a glaze. Garnish with scallions.

SPICY ASIAN MARINADE

Steps:

• Mix together all the ingredients in a bowl and use as directed in the recipe or for other foods.

SPICY CHINESE MARINADE

Steps:

• In heavy duty freezer bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
• Add meat and stir stir to coat all over.
• Seal and refrigerate for at least 1 to 3 hours, turning bag over occasionally.
• Remove meat, reserving marinade, and cook meat until desired doneness.
• Meanwhile pour marinade from bag into saucepan.
• Rinse bag with the 1/2 cup of water.
• Add water to saucepan.
• Bring to a low boil.
• Boil slowly for 5 to 6 minutes.
• Right before meat is ready to serve, add butter to saucepan.
• Heat through.
• Slice meat thinly, and pour sauce over meat.
• Top with green onions.
• Serve over rice or noodles.

ASIAN GARLIC TOFU

Steps:

• Remove tofu from packaging. Place about 4 paper towels on a plate. Set tofu on top of plate and cover with more paper towels. Place a cast iron pan or something else that is heavy on top. Let sit 30 minutes.
• In a medium bowl, stir together Hoisin sauce, soy sauce, sugar, ginger, garlic, and red pepper flakes.
• Cut tofu into bite-sized pieces. Place in bowl with sauce and toss to coat. Let sit 30 minutes.
• Heat olive oil in a medium cast iron pan over medium-high heat. Once really hot, add tofu. Once nicely seared on the bottom, flip over. Continue to cook until seared on bottom.
• Drizzle with sesame oil and remove from heat.
• Sprinkle with green onions and serve with rice.

SPICY MARINATED CUCUMBERS (OEE MUCHIM)

Steps:

• Brine cucumbers: Use a mandoline or a sharp knife to cut the cucumbers into ⅓-inch rounds. Place in a colander fitted over a bowl and add salt; mix well to ensure the cucumbers are evenly salted. Let rest at room temperature to drain, 20 minutes. While they drain, prepare the marinade (Step 2).
• Marinade: In a large bowl, combine the gochugaru, mirin, rice vinegar, sugar, and fish sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Add the garlic to the marinade.
• Marinate cucumbers: Rinse all the salt off the cucumbers with cold water. Whisk the marinade, then add the cucumbers; use a large spoon to toss, making sure the cucumbers are evenly coated with marinade. Cover and refrigerate for 1 hour.
• Cucumbers will have released more liquid, which helps the marinating process. At this point, they're ready to eat; however, refrigerating overnight will round out the flavors. Place the cucumbers, along with some marinade, in a lidded container and store in the fridge overnight; serve cold. (The cucumbers can be stored in the refrigerator for 2-3 days, or for as long as the cucumbers remain firm and crunchy.)

ASIAN CHICKEN MARINADE

Steps:

• Combine the soy sauce, honey, vinegar, brown sugar, sesame oil, garlic, and ginger in a mixing bowl and whisk together.
• Place chicken in a resealable plastic bag and pour marinade mixture over top. Carefully remove excess air, seal the bag, and lay flat.
• Let the chicken marinate in the refrigerator for at least 2 hours or overnight.
• Place marinated chicken on a plate and salt lightly. Leave at room temperature while the grill preheats. Set aside leftover marinade in the plastic bag-do not throw it away!
• Clean and oil the grill grates then preheat to high heat (about 500° F).
• Place chicken on the grill and cook for 5 minutes. Flip, and cook for an additional 5-6 minutes (or until meat thermometer reads an internal temp of 165° F.
• Remove chicken from the grill and tent with foil for 5-10 minutes before serving.
• Pour the marinade that remains in the plastic bag into a large shallow non-stick pan and bring to a full boil.
• Immediately reduce heat to a simmer, and stir constantly with a wooden spoon until sauce has thickened and will coat the back of a spoon. It should be thinner than honey but not watery. Do not overheat as sugars will burn! Add drips of Sriracha hot sauce to taste.
• Drizzle (or brush) the finished sauce over the grilled chicken. Garnish with toasted sesame seeds and/or chopped green onions and serve.

CHAR SIU RECIPE (CHINESE BBQ PORK)

Steps:

• Slice the pork into strips about 3-4 inches thick and set them into a large bowl.
• Make the Marinade. In a medium bowl, combine the sugar, honey, rice wine, soy sauce, hoisin sauce, sesame oil, garlic, Chinese 5 spice powder, salt and pepper, and red food coloring (if using). Mix well.
• Pour the marinade over the sliced pork. Rub the pork and be sure to cover it all. Cover with plastic, or use a zip-top baggie to marinate. Marinate for at least 10 minutes, or overnight in the refrigerator. Longer is better for more flavor.
• Preheat oven to 375 degrees F. Pour 1 inch of water into a roasting pan and set the roasting rack into the pan. Reserve the marinade.
• Set the marinated bbq pork slices onto the roasting rack. Use aluminum foil to line the rack if needed. Roast for 90 minutes. Flip the pork and brush on some of the reserved marinade every 20-30 minutes. Cook until the internal temperature of the pork measures 145 degrees F. The pork should be slightly caramelized from the bbq marinade. I like to do one final baste 2 minutes before removing from the oven.
• Remove the pork from the oven. Rest for 5 minutes. Slice and serve.

SHRIMP IN A SPICY, GINGER, GARLIC MARINADE

Steps:

• Combine all but the shrimp in a glass bowl with lid. Add shrimp toss to coat and marinade for 20 minutes.
• Remove shrimp from marinade and discard marinade.
• To grill:.
• Heat grill to high. Place shrimp soaked wooden skewers or metal skewers on a clean well oil grates cooking to mark on all sides.
• or.
• Stir fry:.
• I in a hot wok coated with oil for 3-4 minutes till pink. Do not over cook.
• Garnish with fresh herbs and scallions.
• Serve as an appetizer or over rice for a meal.

JESSE'S SPICY GRILLED CHICKEN BREASTS

Steps:

• First: Prepare the Spicy Asian Marinade as directed in the recipe. Put the chicken breasts in a bowl, pour in the Spicy Asian Marinade, and toss lightly to coat. Cover with plastic wrap and refrigerate for an hour, or longer if possible.
• Second: Prepare a medium-hot fire for grilling or preheat a gas grill or the broiler. If grilling, brush the rack with olive oil and place the meat 3 inches from the source of the heat. Grill, covered, 5 to 7 minutes per side, or until the chicken is opaque all the way through. Alternatively, you can heat a nonstick skillet until very hot over high heat and sear the chicken until done, about 8 to 10 minutes, turning once. Remove from the heat and cool slightly. Cut the chicken meat across the grain into thin slices. Serve with a vegetable and rice or noodles. or use in salads or stir-fried dishes.