|
 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".
