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Recipe for family meals :

Jim's Teriyaki Marinade and BBQ Sauce
 

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

To find out the basic requirements for making Teriyaki have a look at 'Japanese Teriyaki' under Tips,etc.

"The word, teriyaki is a combination of two Japanese words "teri" and "yaki." Teri means luster and yaki means grill or broil".

Ingredients

1 c Soy Sauce
1 c Water
2 tb Vinegar
2 tb Brown Sugar
1 Ts Dry Mustard
1/2 Ts Powdered Ginger
1/2 ts Garlic Powder
1 ts Hot Pepper Sauce, optional
2 Tb Corn Starch

Method

  • Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and tenderize - one hour for young chicken breasts or fish, overnight for round steak and up to five days for some game cuts.
  • BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade. Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat.
  • Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavor. Fresh pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard.

Makes 2 cups

Enjoy!
Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".

 
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