Grilled Spareribs Cantonese
Make and share this Grilled Spareribs Cantonese recipe from Food.com.
Lemongrass and Curry Chicken Breasts With Fresh Tropical Salsa
It is said that Indonesian food is “aromatically extravagant” because local cooks often fry their spices and other seasonings before putting them on the meats. This extra step releases essential oils and flavors, which are readily apparent in this chicken recipe. From Weber’s Art of the Grill, one of my favorite cookbooks! PREP TIME DOESN’T INCLUDE 1 1/2 HOURS MARINATING AND COOLING TIME.
Ginger and Honey Baby Back Ribs
I found this on the Tastespotting website. This recipe is under a Cambodian tag. The site recommends fish sauce (such as nam pla or nuoc nam). You can make a dipping sauce above as well and allow each diner to squeeze juice from lime into bowl with coarse salt and white pepper and stir until mixed, then dip ribs into sauce. Prep time does not include MARINATING time. Cooking time varies due to barbequing.
Beef and Lemongrass Skewers Cambodian Style
Make and share this Beef and Lemongrass Skewers Cambodian Style recipe from Food.com.
Cambodian Beef Sticks (Sach Ang)
Make and share this Cambodian Beef Sticks (Sach Ang) recipe from Food.com.
