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Who else here is Asian, married to an Asian, or just simply appreciates Asian cuisine? How does your experience shape your view of BBQ? I'm Filipino and we eat a lot of meat, family style. In fact, my grandparents used to raise pigs so we'd regularly have a few lechons (spit roasted whole pigs) for special occasions.

Filipino dish flavors are bold with a lot of salty/sweet/tangy. We eat a lot of pork and use a lot of vinegar as well. My wife is Chinese and although we have similar tastes in food overall, there are simply some staple Chinese flavors that I don't like as much. For example, I don't really like ginger and I get a lot of flack for that from other Asians.

Here's a good recipe for filipino pork bbq: http://panlasangpinoy.com/2017/06/18/filipino-style-pork-bbq/ The key here is to use the right kind of soy sauce. You can't use the ubiquitous Japanese/Kikkoman style soy sauce because it will come out too bitter and salty. Filipino soy sauce, such as Silver Swan or Datu Puti brand is much sweeter and less bitter.

That recipe sounds fantastic!
Can you tell me more about the spicy vinegar for dipping?

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Filipino here also. Lots of meats and rice in my household. Crispy pork belly is one of my favorite to cook on the kettle.


JV

Quote from: jcnaz on November 20, 2017, 06:18:33 PM
That recipe sounds fantastic!
Can you tell me more about the spicy vinegar for dipping?

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The vinegar is usually white cane vinegar. Again, sweeter than normal white vinegar you find in American stores. You then put chillies (usually the small Thai or birdseye peppers), pepper, and garlic in it. You can use it similarly to malt vinegar for fried stuff.

I can ship you guys condiments if you don't have any asian stores by you.

I was born in Singapore which has a pretty diehard food culture.  The cuisine has Chinese, Malaysian, Indian, and Indonesian influences.  https://en.m.wikipedia.org/wiki/Singaporean_cuisine#/search

My wife is from India which has its own regional variances.  I like Mughlai cuisine from northern India because it's meat-heavy.  Think biryanis, kebabs, tandoori chicken. I fell in love with my wife while eating a tandoori chicken, but that's another story.


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Quote from: Mr.CPHo on November 20, 2017, 07:44:57 PM
I️ was born in Singapore which has a pretty diehard food culture.  The cuisine has Chinese, Malaysian, Indian, and Indonesian influences.  https://en.m.wikipedia.org/wiki/Singaporean_cuisine#/search

My wife is from India which has its own regional variances.  I️ like Mughlai cuisine from northern India because it's meat-heavy.  Think biryanis, kebabs, tandoori chicken. I️ fell in love with my wife while eating a tandoori chicken, but that's another story.

I always imagined you as vietnamese because of "Pho" in your user name. I also like meaty Indian food. mmmmm

Quote from: Jules V. on November 20, 2017, 06:22:20 PM

Filipino here also. Lots of meats and rice in my household. Crispy pork belly is one of my favorite to cook on the kettle.


JV

Yay for another Filipino. Lots more on here too.  8)

I'm not Asian but love a lot of the food. At least what is available to me that I've tried.  I'm not a huge fan of ginger either. A friend of mine's mother in law makes incredible Chinese spicy pickles. 


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I love food , but only as long as there is no bones I have to pick though any what ever I'm eating isn't staring back at me....just freaks me out lol. My ex girlfriend was Indian, Chinese and Portuguese, she turned me onto curry and Indian foods. My current wife is also half Indian but her dad died when she was 16( he was the Indian half) and he didn't cook. But I love all curry so far. And so far I'm boring when it comes to "real" Asian food. I think if I were to travel that if fare far better in Japan then other Asian areas.

Quote from: LiquidOcelot on November 20, 2017, 08:42:43 PM
I love food , but only as long as there is no bones I have to pick though any what ever I'm eating isn't staring back at me....just freaks me out lol. My ex girlfriend was Indian, Chinese and Portuguese, she turned me onto curry and Indian foods. My current wife is also half Indian but her dad died when she was 16( he was the Indian half) and he didn't cook. But I love all curry so far. And so far I'm boring when it comes to "real" Asian food. I think if I were to travel that if fare far better in Japan then other Asian areas.

I hear ya man. Different cultures have different philosophies on food prep and sometimes that can affect the overall food experience. For example, it's more common for the Chinese to gnaw on and pick through bones with their hands and teeth, whereas Japanese and Koreans will prepare their food so that this really isn't necessary.

I recently read this Quora post about these differences: https://www.quora.com/In-what-ways-do-Chinese-Japanese-and-Korean-culture-differ-from-each-other/answer/Nell-Zhang?share=d3f1fd84&srid=ulw9 . This summarizes it best:

When we chitchat about the different food cultures, my Japanese coworker told me that "Putting some food into your mouth then spitting out part of it" is usually avoided in Japan, because it's considered not a good table manner.

I guess that's why comparing to Chinese food, Japanese food tend to be prepared boneless, and cut into "hitokuchi saizu" (mouthful size) that "tabeyasui" (easy to eat). And if you still feel it not easy enough, use your sharp chopstick tips as knives or forks.


At home we'll do a mashup with the original flavors but prepare it in a way that suits how we like to eat. On that note, Filipinos traditionally eat with a fork and spoon as our cuisine always has rice and the main dish is frequently in sauce so the spoon helps with that. I rarely eat with a fork and knife unless I'm at a restaurant or eating a big chunk of meat. I've also learned to chopstick with my left hand so I can spoon/fork/knife/chopstick with my dominant hand. A non-Chinese person chopsticking with both hands simultaneously makes for a good party trick!

Im dutch and have a Chinese girlfriend. Her region is of the mellow flavors while I love the heavy flavors (Mexican/Thai/Indonesian/etc.) It gives interesting discussions on what we are going to eat. On the plus side, it's always meat/fish heavy


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Quote from: pbe gummi bear on November 20, 2017, 07:52:39 PM

Quote from: Mr.CPHo on November 20, 2017, 07:44:57 PM
I️ was born in Singapore which has a pretty diehard food culture.  The cuisine has Chinese, Malaysian, Indian, and Indonesian influences.  https://en.m.wikipedia.org/wiki/Singaporean_cuisine#/search

My wife is from India which has its own regional variances.  I️ like Mughlai cuisine from northern India because it's meat-heavy.  Think biryanis, kebabs, tandoori chicken. I️ fell in love with my wife while eating a tandoori chicken, but that's another story.

I always imagined you as vietnamese because of "Pho" in your user name. I also like meaty Indian food. mmmmm

That's funny, I was thinking the same thing regarding "Pho" in the username.

I'd love to hear the tandoori fall in love story sometime!




As for me, I'm married to a filipino. I eat a lot of filipino and other asian dishes.

Our bbq is definitely asian flared, way beyond the 'inspired' level. My wife doesn't like traditional bbq sauce - so any Q I make needs to have a WOW factor without the sauce, or it needs to work well with teriyaki, vinegar, or Mang Thomas.

I've actually been meaning to attempt filipino adobo style pork ribs on the smoker to see how it would turn out.

I'm not a fan of ginger either, or sesame seed oil, or teriyaki. If I like a recipe with any of those in there its always a hint of them, nothing too strong. I do like chili sauces though.

Not Asian but lived in Hawaii for 24 years and traveled to Asian countries extensively over those years.  Philippines, Singapore, Korea, Hong Kong, Thailand, Saipan, Guam.  A few others as well like Australia, Seychelles, etc...

That being said, we eat Asian dishes for about 50% of our meals.  Rice is a staple.  I don't really even care for potatoes that much anymore

The different cultures reminds me of a time I went to lunch with a Chinese coworker, many years ago. He introduced me to dim sum that day. At one point I apologized for slurping, as we would regarding American soup if making noise in public.

He explained (I may be misremembering) that slurping is a compliment to the chef that you like it, that it tastes good. In my cynical, sarcastic way I said, "Isn't that a convenient excuse? And what if you hate it, you'll still wind up slurping!"

There was no culturally acceptable response. Apparently, if you don't like it you figure out a way not to slurp or just pass.

While the experts are assembled here in one spot, I have a question. I generally stir fry using a protein, veggies, and bok Choi. I start with a little vegetable oil and salt and pepper, then halfway through I'll add soy, sesame oil and whatever other liquid stir fry sauce. My problem is that the dish ends up a little watery by the time the veggies cook down. Do you guys add a corn starch water mixture at the end?

Maybe this is a hard question to answer as my method is probably completely flawed to someone who knows stir fry. Steer me in the right direction please.

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My stir fry game is pretty lame but i was under the impression you cooked the meat, removed it, then did veggies, then added back the meat. I left out details because I'm clueless about it.

I'm not an expert, but I do a fair amount of stir frying, and I've found the key is having everything prepped in advance.  Try marinating your thinly sliced meat with your soy, sesame oil mixture, S&P, etc before you starting frying.  Start with a hot pan and let your oil heat up before starting with your aromatics, then your marinated proteins, and then your veggies.  I tend not to remove my protein once it's already in, but I understand the reasoning; to avoid over cooking.  I'm just mindful of the type of veggie I'm cooking.  Those that need to cook longer go in earlier (even if that means preceding, or in tandem with, your meat).  Once the veggies are in, I give a quick toss and then cover briefly to get some steaming action and draw out liquid from the veggies.  At that point I turn off the heat, add a small amount of cornstarch-water mixture and stir to thicken (it doesn't take much). Start to finish is definitely less than 10 minutes. 

I may have to take some better pics next time I'm woking, but here's the Weber GBS wok in action using a lid from a le cresuet wok.  (https://uploads.tapatalk-cdn.com/20171121/13d790460ccd6c7015d1120487295308.jpg)(https://uploads.tapatalk-cdn.com/20171121/be6deceedd2a8cf971e5627282f4ae72.jpg)


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Quote from: HoosierKettle on November 21, 2017, 05:05:21 AM
While the experts are assembled here in one spot, I have a question. I generally stir fry using a protein, veggies, and bok Choi. I start with a little vegetable oil and salt and pepper, then halfway through I'll add soy, sesame oil and whatever other liquid stir fry sauce. My problem is that the dish ends up a little watery by the time the veggies cook down. Do you guys add a corn starch water mixture at the end?

Maybe this is a hard question to answer as my method is probably completely flawed to someone who knows stir fry. Steer me in the right direction please.

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Wok or flat pan? This sounds like a heat issue. Stir fry is best on a big rounded bottom wok with the heat turned up. The wok should also be thin and heat dissipating, not thick and heavy cast iron. Reason being is that you want to have the capability to have the bottom part of the pan searing hot while the sides are less hot. Your vegetables won't burn if you're tossing them properly but your liquid will burn off. Corn starch is optional if you want to have a thicker sauce.

Thanks guys.  I just bought a wok a few months ago. An inexpensive carbon steel wok. What a difference that has made. I previously used various skillets. The wok heats up quickly and my fried rice actually tastes like fried rice. I've been using it on the gas range. I haven't tried the kettle yet but I'm sure 2 baskets of kit coal under it would be way hotter than my gas range. I've been happy overall with my stir fry results but I still have a lot to learn. The juices along with all the flavor "rinse" the food in the stir fry and settle to the bottom. I will definitely give a little corn starch a try next time. Here is a picture of my last stir fry to give an idea. As you can see, all of the sauce and flavor settles without sticking to the food.

(https://uploads.tapatalk-cdn.com/20171121/07d2798e84b1080a5c035baa5f04c8f4.jpg)


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Quote from: HoosierKettle on November 21, 2017, 08:28:59 AM
Thanks guys.  I just bought a wok a few months ago. An inexpensive carbon steel wok. What a difference that has made. I previously used various skillets. The wok heats up quickly and my fried rice actually tastes like fried rice. I've been using it on the gas range. I haven't tried the kettle yet but I'm sure 2 baskets of kit coal under it would be way hotter than my gas range. I've been happy overall with my stir fry results but I still have a lot to learn. The juices along with all the flavor "rinse" the food in the stir fry and settle to the bottom. I will definitely give a little corn starch a try next time. Here is a picture of my last stir fry to give an idea. As you can see, all of the sauce and flavor settles without sticking to the food.

(https://uploads.tapatalk-cdn.com/20171121/07d2798e84b1080a5c035baa5f04c8f4.jpg)


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That looks good.  The only improvement you can do is to use corn/tapioca starch. The starch will make the sauce thicker causing it to adhere to the food  instead of settling at bottom of the wok.  The only problem of using charcoal on the kettle for stir frying  is that you don't have temp/flame control  other than lifting the wok above or away from the kettle. I'll post tips on wok stir frying later on today so stay tuned.


JV

Quote from: LiquidOcelot on November 20, 2017, 08:42:43 PM
I love food , but only as long as there is no bones I have to pick though any what ever I'm eating isn't staring back at me....just freaks me out lol. My ex girlfriend was Indian, Chinese and Portuguese, she turned me onto curry and Indian foods. My current wife is also half Indian but her dad died when she was 16( he was the Indian half) and he didn't cook. But I love all curry so far. And so far I'm boring when it comes to "real" Asian food. I think if I were to travel that if fare far better in Japan then other Asian areas.

"My current wife"



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Half Filipino here.

I have Filipino relatives. My aunt's pancit is incredible. They also turned me onto soy-vinegar marinade for pork and chicken -- it's one of my favorite ways to marinade.

Ex wife was from Laos and my daughter is half Laos. Thai is my absolute favorite food and Asian food in general is my favorite type of food. Love the sweet , spicy , and fresh flavors. Tom ka soup is probably my most favorite dish .


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Quote from: wessonjb on November 23, 2017, 10:15:35 AM
Ex wife was from Laos and my daughter is half Laos. Thai is my absolute favorite food and Asian food in general is my favorite type of food. Love the sweet , spicy , and fresh flavors. Tom ka soup is probably my most favorite dish .


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I really like exploring Laos restaurants. Around here there are a lot of Laos/Thai restaurants and they don't mess around with their spicy levels. Event the papaya salads are very spicy.

Quote from: pbe gummi bear on November 23, 2017, 10:21:40 AM

Quote from: wessonjb on November 23, 2017, 10:15:35 AM
Ex wife was from Laos and my daughter is half Laos. Thai is my absolute favorite food and Asian food in general is my favorite type of food. Love the sweet , spicy , and fresh flavors. Tom ka soup is probably my most favorite dish .


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I really like exploring Laos restaurants. Around here there are a lot of Laos/Thai restaurants and they don't mess around with their spicy levels. Event the papaya salads are very spicy.

no doubt but so good. Her parents owned a crab shop and all the older ladies would make fresh papaya, sticky rice , beef jerky , and a bunch of other dishes daily for lunch. Love how they all came together to share a meal like that daily . Those sweet ladies made some of the best food I'll ever eat.


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Fillipino here, married to an Italian and we have three kids together. =D Recently made pork adobo and thought about BBQ'in them. But wifey gave me the "look" @_@ Oh well, maybe next time.

Quote from: GillingNoob757 on November 24, 2017, 07:19:55 PM
Fillipino here, married to an Italian and we have three kids together. =D Recently made pork adobo and thought about BBQ'in them. But wifey gave me the "look" @_@ Oh well, maybe next time.

Marinade in adobo sauce, grill meat on the kettle, reduce the marinade to sauce. Delicious! Works well for chicken too!

Great post ...

My favorite cuisine is Korean, think JJampong and Bibimbap more than Bulgogi.

My second favorite is Chinese, Thai, Cambodian, Indian, Japanese, Filipino and Vietnamese.  In any order  ...  I love 'em all.

Love to cook these at home w/ my Wok.  Usually twice a week.  Last week, after that turkey & ham feast on Thursday, I made Pad Thai one day and Chicken and Black Bean Sauce on another. 

My method is to prep everything before hand, including the Marinade and the cooking sauce.  I usually put corn starch in the cooking sauce to aid in thickening.

Put the wok on the fire ring, heat it until water dances, add ELOO (not EVOO) or avocado oil, and then add the "aromatics". (aromatics: garlic, ginger, scallions, etc.).  Stir fry for around 30 seconds then add the protein.  Stir fry that until it's about 80% done and remove it all to a bowl.  Add a little more oil, stir fry any delicates like eggs etc., again only about 80% done and put them in the bowl.

Now, the final plunge, start with the veggies that take the longest to cook.  Once they get going, in goes the next longest, and so forth until all reach the 80% done spot.

Now you can add back in the protein (and delicates), stir fry for a minute, move it all to the edge of the wok, add the cooking sauce into the bottom of the wok and bring it to a boil.

Finally, stir fry everything together, turn off the fire and serve over rice or noodles.

I never overcook the vegetables, since Mrs SJ and I like them on the crisp side.  I can't say that I've ever had an abundance to juice from veggies, but I don't let them spend much time on the fire ring.

Did I mention we love chicken adobo   ...   so easy and sooooooo tasty.

SJ

Good tips, Joe! I absolutely love some -but not all- Korean food. I'm think the clear and white bone soups are ok, but I don't find them that satisfying as a stand-alone meal. There's a Koreatown in Oakland that has amazing food. Everything from jjampong, jajangmyun, mandoo, soondoobu, jap chae, gomtang, dokkbuki, gamjatang, you name it. The local missing link for me is bo ssam. I haven't found a great one around here.

My wife made Galbijjim, braised short rib for the uninitiated, in the instant pot tonight. Stupid easy and stupid delicious.

https://www.koreanbapsang.com/2011/10/galbijjim-korean-braised-beef-short.html

(https://www.koreanbapsang.com/wp-content/uploads/2011/10/galbijjim-recipe-0.jpg)

I'm half Filipino if that counts


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gummi, they all sound great, wish I was there to join you for dinner :)    Eugene is a small scale town and only has two "real" Korean restaurants.  My favorite closed recently :(

Mr. Lee made the best and spiciest JJampong I've ever tasted.   I always ordered it with extra squid, white rice, and Kimchee, yummmm.

SJ

Quote from: SmokenJoe on November 29, 2017, 11:37:01 PM
gummi, they all sound great, wish I was there to join you for dinner :)    Eugene is a small scale town and only has two "real" Korean restaurants.  My favorite closed recently :(

Mr. Lee made the best and spiciest JJampong I've ever tasted.   I always ordered it with extra squid, white rice, and Kimchee, yummmm.

SJ

We should do a group cook! I can hook y'all up with the ingredients if necessary.

Quote from: pbe gummi bear on November 30, 2017, 04:35:40 PM

Quote from: SmokenJoe on November 29, 2017, 11:37:01 PM
gummi, they all sound great, wish I was there to join you for dinner :)    Eugene is a small scale town and only has two "real" Korean restaurants.  My favorite closed recently :(

Mr. Lee made the best and spiciest JJampong I've ever tasted.   I always ordered it with extra squid, white rice, and Kimchee, yummmm.

SJ

We should do a group cook! I can hook y'all up with the ingredients if necessary.

Did someone say Korean food?  I'm in. 


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I cook a lot of Korean I inspired foods. It's my most consistent twist on any recipe,  but I make banchan and different meat dishes regularly.  Bibimbap is a great meal for leftovers!

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Quote from: jaynik on November 30, 2017, 06:00:29 PM
I cook a lot of Korean I inspired foods. It's my most consistent twist on any recipe,  but I make banchan and different meat dishes regularly.  Bibimbap is a great meal for leftovers!

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Give some examples and pics! Gochujang  :-*

I am married to a Korean, for 40 plus years, love Korean food, especially there street food when we visit Seoul.
We also like many other Asian foods.

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Hey guys,  I made Mrs SJ one of her favorites tonight  ...  Thai Yellow Curry w/ Chicken.  Thought I'd send out a pic to make y'all hungry :)

@HoosierKettle  @pbe gummi bear

Thai Yellow Curry
(http://pics.weberkettleclub.com/images/2017/12/01/Thai-Yellow-Curry-Sz.jpg)

Hoosier, I made this a while back.  It's Stir fry with Veggies and Shrimp.  I used the method I mentioned earlier, give it a try it's great tasting.
(http://pics.weberkettleclub.com/images/2017/12/01/StirfryVegsShrimp.jpg)


SJ

Quote from: pbe gummi bear on November 30, 2017, 06:01:47 PM

Quote from: jaynik on November 30, 2017, 06:00:29 PM
I cook a lot of Korean I inspired foods. It's my most consistent twist on any recipe,  but I make banchan and different meat dishes regularly.  Bibimbap is a great meal for leftovers!

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Give some examples and pics! Gochujang  :-*

(https://uploads.tapatalk-cdn.com/20171203/7c55b2724bdd14a4104db7f2ab358395.jpg)
These were particularly fun little chicken sliders with bulgogi style chicken breast strips.  I cook a fair amount of gochujang glazed wings and kalbi.

(https://uploads.tapatalk-cdn.com/20171203/6bae78a9f11e870097bda0cd7a2c4776.jpg)

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Korean spicy pork, Wok station:(https://uploads.tapatalk-cdn.com/20171213/cdfd6750ddd28002d5ae20afbe704f14.jpg)(https://uploads.tapatalk-cdn.com/20171213/17c329b39f92813f774372dfb990f32e.jpg)


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I'm Vietnamese and my wife is Korean. My mouth is watering reading about all this Asian food haha

Please share more of your Korean inspired cooks as you do them! I would love to make food like this.

Quote from: jaynik on December 03, 2017, 03:51:56 AM

Quote from: pbe gummi bear on November 30, 2017, 06:01:47 PM

Quote from: jaynik on November 30, 2017, 06:00:29 PM
I cook a lot of Korean I inspired foods. It's my most consistent twist on any recipe,  but I make banchan and different meat dishes regularly.  Bibimbap is a great meal for leftovers!

Sent from my SM-G920V using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)

Give some examples and pics! Gochujang  :-*

(https://uploads.tapatalk-cdn.com/20171203/7c55b2724bdd14a4104db7f2ab358395.jpg)
These were particularly fun little chicken sliders with bulgogi style chicken breast strips.  I cook a fair amount of gochujang glazed wings and kalbi.

(https://uploads.tapatalk-cdn.com/20171203/6bae78a9f11e870097bda0cd7a2c4776.jpg)

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My girl and i are regularly  going out for Peking duck. It would be nice to make a good duck myself on the WSM / kettle. Since I can't find a recipe to our liking I was hoping any of you have one and would be so kind to share it.


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Quote from: #ChrisO on December 31, 2017, 10:22:57 AM
My girl and i are regularly  going out for Peking duck. It would be nice to make a good duck myself on the WSM / kettle. Since I can't find a recipe to our liking I was hoping any of you have one and would be so kind to share it.


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Don't want to discourage you but i have many Chinese friends, families and acquaintances but none of them even bother attempting to make peking duck. According to them it's just too time consuming and complicated process.  More like a 3-day process. Another issue is sourcing the proper type of a duck...a specific breed and age. That's why many Chinese restaurants require a 1 day reservation for peking duck. The only ones that have it regularly are those that specialize in it.
Chinese roast duck is a much more manageable to replicate.

@#ChrisO   Try this YouTube link   ...   it will get you in the ball park:

https://www.youtube.com/watch?v=eyjSPg3Bzz0 (https://www.youtube.com/watch?v=eyjSPg3Bzz0)

SJ

Quote from: Jules V. on January 01, 2018, 09:02:42 PM

Quote from: #ChrisO on December 31, 2017, 10:22:57 AM
My girl and i are regularly  going out for Peking duck. It would be nice to make a good duck myself on the WSM / kettle. Since I can't find a recipe to our liking I was hoping any of you have one and would be so kind to share it.


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Don't want to discourage you but i have many Chinese friends, families and acquaintances but none of them even bother attempting to make peking duck. According to them it's just too time consuming and complicated process.  More like a 3-day process. Another issue is sourcing the proper type of a duck...a specific breed and age. That's why many Chinese restaurants require a 1 day reservation for peking duck. The only ones that have it regularly are those that specialize in it.
Chinese roast duck is a much more manageable to replicate.

Meh. Making Peking duck is no more difficult than making many of the common bbq dishes we make on the board. There is a certain reverence in the Chinese culture for certain foods ate outside of the home no matter how simple or complex they can seem. There is also a one-upsmanship for many dishes that no matter where you get it from its not as good as the one from that one special place in LA/Flushing/their hometown in China. It's frustrating at times.  I say just give it a shot with what you have available. It will still be fun and tasty.

Your post does make a good distinction ablut roasted duck vs Peking duck. Peking duck is much harder to get the texture right, but in the worst case you'll have roasted duck with Peking duck flavors.

I have not met a asian food I have not liked...yet. My son is in Vietnam trying all different style of bbq. He sends us pictures almost every day of different food he try's. I know he'll have me cooking some new stuff when he comes back next week.

We told him the temperature over here the other day -11 and he said it was cool by them +90. What a littl sh#t. Lol

This woman has a Michelin starred food stand and pwns your wok and charcoal skills.

https://youtu.be/vv8LUSqT3JQ

Good stuff gummi!


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@pbe gummi bear   Great vid !!!   I watch the Utub vids of Asian Street cooks all the time  ...  love them  ...  make me too hungry though.  Never seen or heard of this genius, but it looks fantastic.   All of the regional soups are possibly my personal favorites (jjampong, for example).  Are we going to have an Asian or at least a Stir Fry kettle throw-down in the future ??????

Prizes could be 5th anniversary handles or some such..

SJ

Quote from: SmokenJoe on January 14, 2018, 11:13:22 AM
@pbe gummi bear   Great vid !!!   I watch the Utub vids of Asian Street cooks all the time  ...  love them  ...  make me too hungry though.  Never seen or heard of this genius, but it looks fantastic.   All of the regional soups are possibly my personal favorites (jjampong, for example).  Are we going to have an Asian or at least a Stir Fry kettle throw-down in the future ??????

Prizes could be 5th anniversary handles or some such..

SJ

I like that idea! I can be one of the judges :D

Thanks to this thread, my stir fry wasn't watery. I did a low carb low sugar pork stir fry. I marinated the pork in soy, rooster, oil, and a dash of lemon. I cooked the meat on the griddle, then the family could pick and choose between a variety of fresh veggies then everything was made to order. Not all veggies fit in the pictures.






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Quote from: HoosierKettle on February 09, 2018, 03:45:15 AM
Thanks to this thread, my stir fry wasn't watery. I did a low carb low sugar pork stir fry. I marinated the pork in soy, rooster, oil, and a dash of lemon. I cooked the meat on the griddle, then the family could pick and choose between a variety of fresh veggies then everything was made to order. Not all veggies fit in the pictures.

Nice job, Hoosier

Thanks gummi!  Stir fry is probably the healthiest meal I make. One of the few meals we will eat plenty of vegetables.


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Quote from: HoosierKettle on February 09, 2018, 03:45:15 AM
Thanks to this thread, my stir fry wasn't watery. I did a low carb low sugar pork stir fry. I marinated the pork in soy, rooster, oil, and a dash of lemon. I cooked the meat on the griddle, then the family could pick and choose between a variety of fresh veggies then everything was made to order. Not all veggies fit in the pictures.

Looks delicious!

Been awhile but I needed to work on my stir fry.

This was chicken thigh marinated in soy, honey, sriracha and stir fried with sweet peppers, cabbage, pineapple, garlic, a sweet chili sauce, soy, sesame oil.  I'm not Asian so my attempt must be judged accordingly

Low carb low sugar. I thought it was good.




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This guy can sing!

https://youtu.be/CEtnKTOk0ds

@pbe gummi bear     Just caught this youTube vid you posted, incredible voice and style.  When I feel nostalgic I love to re-read this Asian thread  ...  we never got the Asian for cook-off "off the ground" :(   Maybe later this year.   'Course none of us are getting any less busy...

SJ

Filipino and Chinese from my dads side here.  Lots of rice and pork growing up.  Rice with Thanksgiving dinner topped with gravy still blows away mashed potatoes any day.  My great grandfather claimed to be "allergic" to vinegar so our Adobo is real weird.

I remember going to my grandparents house and pulling up and there was a cow head on the porch flies all over it that my great grandpa had "dropped off" and we grabbed it and threw it on the grill.  Barely fit. 

Quote from: SmokenJoe on February 23, 2019, 03:18:17 PM
@pbe gummi bear     Just caught this youTube vid you posted, incredible voice and style.  When I feel nostalgic I love to re-read this Asian thread  ...  we never got the Asian for cook-off "off the ground" :(   Maybe later this year.   'Course none of us are getting any less busy...

SJ

Yes, an Asian theme cookoff would be awesome. 

I found this awesome Chinese cooking Youtube channel today. They make your favorite Chinese dishes look simple to make.

https://www.youtube.com/channel/UC54SLBnD5k5U3Q6N__UjbAw

I'm in

Pancit on the wok

Check out the new Netflix series on Asian street food.

https://m.youtube.com/watch?v=eI_LjETc_Ak

Quote from: pbe gummi bear on April 29, 2019, 07:16:52 PM
Check out the new Netflix series on Asian street food.

https://m.youtube.com/watch?v=eI_LjETc_Ak

This is a cool series... on this already

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I'd like to add that ginger isnt really my favorite either, lol. Maybe a little bit of it, but if its the first thing I taste I don't really like it.

I have no Asian heratige, at least that I'm aware of, but I do enjoy the food.  This was a nice thread, in hungry now

I'm Vietnamese and live in the South Bay, Milpitas, CA. One of the biggest influences of me getting into charcoal grilling was from a family trip to Vietnam over 10 years ago. I got to see how people there used charcoal to cook everyday meals because propane or natural gas is not readily available. It is also the reason why lump charcoal is my favorite fuel. When I'm firing up the kettle, the lump charcoal brings back the   sights sounds and smells of the street and home/village cooking that I saw in Vietnam. When grilling on the kettle, I like to switch things up from time to time and incorporate asian ingredients such a lemongrass, tamarind, fish sauce etc.


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Quote from: tvt on June 03, 2019, 12:44:36 PM
I'm Vietnamese and live in the South Bay, Milpitas, CA. One of the biggest influences of me getting into charcoal grilling was from a family trip to Vietnam over 10 years ago. I got to see how people there used charcoal to cook everyday meals because propane or natural gas is not readily available. It is also the reason why lump charcoal is my favorite fuel. When I'm firing up the kettle, the lump charcoal brings back the   sights sounds and smells of the street and home/village cooking that I saw in Vietnam. When grilling on the kettle, I like to switch things up from time to time and incorporate asian ingredients such a lemongrass, tamarind, fish sauce etc.


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That's awesome. Fish sauce on grilled/smoked beef also works wonders.

I was lucky enough to grow up in a town with lot of Filipino people and restaurants. Close friends with many Filipinos. Many a family party lots of foods. Pancit, chicharon bulaklak, wings, blood pudding dessert I've had it all and It's all good!

Great culture and people.


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