Tired of the Same Old Cookout? Try an Oriental Barbecue - portable charcoal grill stand

Craig kleberrow1974 this is a digital version of an article from The Times Print Archive, before it starts online in 1996.To keep these articles as they appear initially, the Times will not change, edit, or update them.There are occasional copywriting errors or other problems during the digitization process.Please send a report of such issues to archid_feedback @ nytimes.com.We have never been to Vietnam for good or bad (which we think is our loss.However, for a long time we have been interested in the short glimpse and taste of Vietnamese cooking that occasionally goes to Paris to experience, Paris has several very good Vietnamese restaurants.We are still plagued by the food we eat there, including meat rolls or spring rolls;Duck or painted duck;And a variety of exotic vegetable dishes, often containing oussebambou or bamboo shoots and germesde soja or bean sprouts.As we all know, Vietnamese like spicy food, and the staple food on the table is pleasant nuoc nam, A sauce made of bottled fish essence that tastes a bit salty and smells bad (it is very much like a light yellow soy sauce with the flavor of a psychedelic fish.Over the years, we felt deprived of our rights and never had a very good book detailing Vietnamese cooking.Other dishes that appeal to our taste include baked pork patties wrapped in fresh lettuce leaves, which are in a fresh and delicious contrast to hot baked fillings;There is also a delicious roast duck dish with exquisite lemon taste.Both are served with nuoc nam sauce as a dip.We found an admirable source of these dishes in a new book called the East.BBQ by May Huang Trent.It has recipes from China, Mongolia, South Korea, Japan and Indonesia and Vietnam.Published by Macmillan ($6.95).There is an adaptation of roast pork and roast duck dishes and an adaptation of grilled shrimp pie.There is also a recipe for nuoc nam sauce.The basic fish sauce used to make nuoc nam is everywhere in Chinese food stores in Manhattan and elsewhere.Pork: 2 pounds minced pork 2 cloves of garlic, chopped or mashed 1 teaspoon of ground fresh ginger 1 tablespoon dry sherry or Chinese Shaoxing (for sale at a liquor store in Chinatown) between paper ads for waxing) 2 tablespoons of peanuts vegetables or corn oil 1 teaspoon of sugar salt.Package and decoration: 24 large Boston lettuce leaves, fully washed, lightly pat a cup of fresh cilantro in loose packaging (also known as Chinese cilantro, cilantro and cilantro are available in the Chinese and Spanish markets.1 cup of loose wrapped fresh mint leaves 1 cup of chopped scallions 2 cups of raw rice cooked without salt until tender to room temperature eratureNuoc nam sauce (see recipe ).1.Place all ingredients of ground pork in a bowl and stir well with your fingers.Simply place the bowl in the refrigerator.Do not freeze.This chilling weather will help to form the meatloaf.2.At the same time, prepare charcoal fire.3.Shape the pork into about 2 inch balls of the same size with your fingers and palms.4.Make each ball into a small football shape about 3 inch long.Until ready to use.Advertisement5.Run a skewer vertically on each pie and Grill (see note), often turning until brown and cooked.Serve immediately.The technique of eating a meatloaf is this: Open the raw vegetable leaves and add an parsley, one or two mint leaves, chopped scallions and a small spoon of rice.Add hot pork patties and wrap the leaves.Dip "wrap" in nuoc nam sauce with your fingers and eat with your fingers.Output: four to eight.Note: We made the meatloaf before the kebab.For ease of handling, we string them together after cooking.Lettuce baked shrimp cake, 2 lbs, 1 egg with Shell and Shell, 2 scallions, 1 or 2 cloves and garlic, chop or mash 3 tablespoons of peanuts, vegetables or corn oil 1 teaspoon of corn sauce teaspoon sugar between waxed paper 2 tablespoons of fish sauce (see notes in nuoc nam sauce formula.1.Place the shrimp on a flat surface and chop it up with a knife or a kitchen knife.2.Put the shrimp in the bowl and add the remaining ingredients.Mix well with your hands.To shape, cook, and serve, follow the instructions for cooking, packing, and decorating raw vegetable leaf roasted pork patties.Output: four to eight.Roast lemon DUCK1 4 to 5 pound duck, cut into eight scallions, trim neatly, chop 1 teaspoon of fresh ginger 2 teaspoon of ginger powder 2 tablespoons dark soy sauce (see note) 1 teaspoon of sugar ad salt, taste freshly ground pepper and taste grated teaspoon grated lemon wedgesNuoc nam sauce.1.Divide or separate the duck.If the pillar is removed, it becomes more flat on the grill.If the tip of the wing and the second wing are removed, it will also cook more evenly.Use a sharp knife to trim off all the periphery and excess fat.2.Mix the scallions, ginger, soy sauce, sugar, salt, pepper and lemon zest together.Knead the mixture into the duck.Let's stand for about four hours and flip the duck slices in the marinade.3.At the same time, prepare charcoal fire.Put the fat side of the duck down.Continue cooking for about an hour, often and turn the duck as needed until it is cooked evenly and the skin becomes brittle.With Lemon horns.Put a small bowl of nuoc nam sauce next to it as a Duck dip.Four copies.Note: The common soy sauce in the United States is light soy sauce.Dark sauces are the basic ingredients for Chinese cooking, both in color and density.It can be seen everywhere in groceries in China, including fish sauce (see note for nuoc nam sauce ).Nuoc nam SAUCE1 cup fish sauce (see note) 6 8-inch thick slices, peeled fresh ginger, chopped 2 cloves of garlic, 1 teaspoon of chopped red pepper flakes (or 2 tablespoons of sugar water with 3 tablespoons of lemon juice.Mix all the ingredients and mix them.Place equal portions in a separate bowl and eat with Vietnamese dishes.The remaining sauce can be refrigerated for a week or more.Production: about 1 cup.Note: Fish sauce is found everywhere in Chinese groceries including United supermarket 84 sang mulberry.Street;Yue Xing market, 23 Peel Street;And Yong fat company at 35 Mott Street.Huang Trent suggested that light soy sauce such as soy sauce on the shelves of most American supermarkets (Editor's note: preferably imported) may replace fish sauce.Advertising Mongolian way we have long had a strong interest in Genghis Khan or Mongolian "barbecue" in which the food is cooked on a curved Grill at the tableIt is said that the name began in the 12 th century, when the conquistors formed fire under their round metal headgear, and cooked their lambs on it, or anything else.We recently found the upper part of this Grill at Bridge Company 212 East 52d Street, Manhattan.The price of the grill is $10 and there is no base.Mongolian barbecue is made of thin slices of meat.Lamb, beef, chicken, etc.Dip or gently brush with a mixture of soy sauce and ginger.The meat is cooked quickly and dipped in more sauce before eating.After the meat is cooked, add other items to the grill, such as parsley, mushrooms, tofu, spinach, etc.This is a dish that guests participate in, and those who come together will cook their own food.While Mongolian barbecues have some minor negative effects, positive virtues far outweigh those.For example, the grill must be used outside the door and the guest must wear the corresponding clothes.There is no silk and sandine because the oil spills into the air when the food is cooked.For example, in the east of Korea, there is a special metal charcoal base on the grill.Without such a foundation, it is necessary to improvise with a round hiachi or a small charcoal grill of the same circumference.It must be hot.In her book "Oriental barbecue", "May Wong Trent provides her version of Mongolian fire grill, it is also recommended that these foods can be cooked on a temporary heavy metal cookie board placed on an electric grill or charcoal grill.This is the version of our Mongolian cuisine prepared with the Chinese cooking coach Virginia Lee.1 pound beef loin or round steak or marble cut in Genghis Khan.(Boneless lamb or chicken can be cut into slices instead of beef.) 1 cup of light soy sauce (preferably imported) cup chopped fresh ginger 3 tablespoons chopped garlic 2 tablespoons dry sherry or drink less Chinese wine, 3 1 teaspoon of red pepper slices, 1 cup of peanuts, vegetables or corn oil, 1 pound of spinach in the wine shop in Chinatown, after good washing and drainage, choose 2 bundles of parsley, remove tough stems, select 1 pound zucchini, trim and cut into small "sticks" or batons about 2 inch and a half inches in lengthFresh bean sprouts on the Chinese market, 2 pieces of fresh tofu, 1 pound of mushrooms, flakes, and 1 piece.Cut the meat into slices or place it on the grain as much as possible.As for Shouxi, abush or Chinese chrysanthemum pot, it should be sliced.Place the meat on a platter or small individual dish with a slightly overlapping layer.If needed, the slice looks too thick to beat gently with a flat mallet to make it thinner.2.Mix soy sauce, ginger, garlic, wine, scallions, sugar, salt and red pepper flakes in a small bowl.3.When the meat is ready for cooking, brush a little sauce or spoon on the meat.Place the vegetables on a separate plate or bowl.The variety of vegetables is not important, but there should be several kinds.Advertisement5.Starta, lit with charcoal in the safe-placed unit of the Mongolian grill.The circumference of the charcoal base should then be close to the circumference of the Mongolian grill.Use enough charcoal to generate strong heat.Make sure the charcoal unit is well insulated so as not to burn the table where it is located.We use a portable round cement board.6.When the charcoal is ready, add the top of the grill.Brush the top of the grill with oil and pour about inches on the inside edge.Add a few teaspoons of sauce to the oil.7.Use chopsticks or hotpot forks for each guest to prepare and cook their own food, add the beef to the grill first, and then add the remaining ingredients alternately.Initially, the meat may stick to the grill, but we found that as cooking progresses, the grill is "cured" by heating and oil, and the food is cooked without sticking to it.Add a little more when the oil and sauce are lost in cooking.Continue adding oil and sauce as needed.Served with hot fresh rice.Yield: The four servingsA versions of this file were printed on page 26 of the New York edition on August 29, 1974, with the title: Tired of the same old cooking?Try the Oriental barbecue.