|
 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".
