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Far out grilling from the Far East

Now you can bring the authentic tastes and techniques of Asian grilling right into your own home. Su-Mei Yu, renowned Thai chef, teacher, restaurateur, and award-winning author of “Cracking the Coconut,” shows you just how easy it is to grill in her new book, “Asian Grilling.” Check out the recipes:THAI-STYLE CUCUMBER RELISH Su-Mei YuMakes 1 1/2 cupCombine the salt, fish sauce, sugar, lime
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Now you can bring the authentic tastes and techniques of Asian grilling right into your own home. Su-Mei Yu, renowned Thai chef, teacher, restaurateur, and award-winning author of “Cracking the Coconut,” shows you just how easy it is to grill in her new book, “Asian Grilling.” Check out the recipes:


Makes 1 1/2 cup

Combine the salt, fish sauce, sugar, lime and chiles in a bowl and mix well. Add the cucumber, shallot, and toss lightly. Let sit for 10 minutes.

Transfer to a serving bowl and garnish with cilantro, mint, peanuts and serve.

91236753408260492sea salt0.5teaspoon1/2 teaspoon sea saltfish sauce (nam pla)1tablespoon1 tablespoon fish sauce (nam pla)sugar0.3333333333333333cup1/3 cup sugarlime juice2tablespoon2 tablespoons lime juicechiles4 fresh bird chiles or 1 serrano chile, unseeded, sliveredcucumbers3 pickling cucumbers, peeled, seeded and thinly sliced in the diagonalshallot1 shallot, thinly sliced acrosscilantro 2tablespoon2 tablespoons coarsely chopped cilantro leavesmint1tablespoon1 tablespoon coarsely chopped mint leavespeanuts1tablespoon1 tablespoon unsalted dry-roasted peanuts, coarsely chopped


Dressing: Makes 3/4 cup  Salad: Makes 6 servings


Put the cumin seeds in a skillet and dry-roast over medium-high heat. Slide the skillet back and forth over the burner to prevent burning. When the cumin exudes a pleasant aroma, about 1 minute, remove from heat. Cool before grinding in a spice grinder. Set aside.

Heat the oil in a skillet over high heat for 1 minute, before adding the onion and sauté until limp. Season with salt, sugar, cayenne, cumin and fish sauce. Stir and mix until the salt and sugar are dissolved. Transfer to a bowl and let cool before adding the lime juice. Stir to mix. Set aside.


Mound the charcoals onto one side inside the grill, leaving the other side empty. Heat the grill.

While waiting for it to get hot, strain the bean thread. Add to a pot of boiling water for 5 to 6 seconds. Drain and rinse with cool water. Squeeze to extract all the water.

Cut the bean threads into 2-inch lengths and put in a large bowl. Add the fennel, scallions, and lemongrass. Toss gently. Cover and set aside.

Thread 5 to 6 potatoes through the metal skewers. Spray generously with vegetable oil and place on the rack directly over the hot coals at medium-hot heat. Turn occasionally to prevent burning. Simultaneously, put the turmeric on the grill and turn occasionally. Lay the eggs on the empty side without the hot coals. Grill and turn occasionally. Grill the potatoes, until the skin is slightly charred, and when pierced with a knife, the inside is soft and tender, about 20 minutes. Grill the turmeric until the peel is slightly charred, about 15 minutes. Grill the eggs until the peel turns slightly dark and inside is cooked, about 20 minutes. Remove everything from the grill and let cool.

Cut the potatoes with the peel into 1-inch chunks and place in the bowl with the bean thread, fennel, green onions, and lemongrass. Peel the turmeric and slice into thin slivers, before adding to the bowl. Peel the egg; slice into bite-size wedges. Add to the bowl.

Pour the dressing over and mix well. Transfer to a serving platter.

9123675604843408226560cumin seeds0.25teaspoon1/4 teaspoon cumin seedsvegetable oil3tablespoon3 tablespoons vegetable oilonion1 medium onion, thinly slicedsea salt0.5teaspoon1/2 teaspoon sea saltsugar3tablespoon3 tablespoons sugarcayenne pepper1teaspoon1 teaspoon cayenne pepperfish sauce 3tablespoon3 tablespoons fish sauce (nam pla)lime juice1tablespoon1 tablespoon lime juicebean thread4ounce4 ounces bean thread, or glass noodle, soaked in cool waterfennel bulb1cup1 fennel bulb, diced (1 cup)een onions 4gram4 green onions (white and green parts), finely choppedlemongrass1stalk1 stalk lemongrass, outer hard layers and green parts removed, mincedyukon potatoes1.75pound1 3/4 pound small golden Yukon potatoesskewers3 metal skewersvegetable oil sprayVegetable oil sprayeggs4 jumbo eggsturmericOne 3-inch-turmeric, or small carrot


Makes 6 servings


Combine all the ingredients together in a mixing bowl. Set aside.

For the Grill

Heat the grill.

While waiting for it to get hot, mix the beef, garlic, pepper, salt, and parsley in a mixing bowl. Shape into several patties, each approximately 1/2-inch thick and 2 1/2 inches in diameter.

Combine the celery, onion, radishes, cherry tomatoes, romaine lettuce, and mint leaves in a bowl. Toss gently; cover with a wet towel and refrigerate.

Spray the patties generously with vegetable oil and place on a medium-hot grill. After 1 to 2 minutes, flip the hamburgers. Turn occasionally and cook for 9 minutes, or until the juice runs clear, and the meat is cooked. Transfer to a plate.

Remove the vegetables from the refrigerator. When the hamburgers are cool enough to handle, break into bite-size chunks and add to the vegetables. Pour on the dressing and toss. Transfer to a serving platter and garnish with peanuts.

9123675604846209654554garlic1tablespoon2 garlic cloves, minced (1 tablespoon)sea salt1teaspoon1 teaspoon sea saltsugar3tablespoon3 tablespoons sugarfish sauce1tablespoon1 tablespoon fish sauce (nam pla)lemon juice4tablespoon4 tablespoons lemon juicebalsamic vinegar1tablespoon1 tablespoon balsamic vinegarred pepper1teaspoon1 teaspoon crushed red pepperbeef1pound1 pound ground top sirloin beefgarlic2 garlic cloves, mincedsea salt1teaspoon1 teaspoon sea saltwhite pepper1teaspoon1 teaspoon freshly ground white pepperflat leaf parsley0.25cup1/4 cup flat leaf parsley, finely choppedvegetable oilVegetable oil spraycelery0.25cup1/4 cup diced celeryonion1 small onion, thinly slicedradishes0.5cup1/2 cup radishes, thinly slicedcherry tomatoes1cup1 cup cherry tomatoes, halvedlettuce4 to 5 romaine lettuce leaves, hand-torn into bite-size piecesmint15 mint leaves, hand-torn and crushedpeanuts0.25cup1/4 cup unsalted, dry-roasted peanuts, coarsely chopped

Recipes excerpted from “Asian Grilling: 85 Satay, Kebabs, Skewers and Other Asian-Inspired Recipes for Your Barbecue” by Su-Mei Yu. Copyright © 2002 by Su-Mei Yu. Published by William Morrow & Co. All rights reserved. No part of this excerpt can be used without permission of the publisher.