Hongkongers all have abundant experience of having barbecue. Simply buying instant barbecue packages from supermarket can hardly make friends satisfied. In this article we are going to share ideas for a barbecue party
BBQ菜式推介 Ideas for Barbecue
In this article we are sharing 2 ideas with the first one being grilled beef steak. What’s special about that? This steak has already been cooked by sous vide before grilling. By grilling it we are bringing the surface crunchiness and more aromas.
Personally this is the best way of making a steak. The surface is gently charred and fragrant, while the inside is succulent and tender brought by the sous vide process.
The second idea is this Baked Sand Ginger Chicken in Lotus Leaf. The chicken can be made very juicy using this method and sand ginger can further enhance the flavour.
Let’s share how we prepared these dishes below.
Let’s begin with the steak. We bought it online and it’s still in good freezing condition when it arrived our home
each steak was as thick as a HK$5 coin. To apply sous vide, the steak needs to be thick in a certain extent so as to create difference of doneness between the outside and the inside
all steaks were vacuum packed. We can simple put them in water to defrost
Add rock salt, black pepper and thyme. Then we can put them into zip bag
Set the slow cook stick at 51 degree celsius and let it cook for 1 hour
We use the commonly seen ANOVA slow cooker with wifi function. With a mobile app, you could activate the slow cooker and when you’re back home, the sous vide is already done. It’s very convenient.
It also has a version without wifi function. Personally it’s better looking. If you don’t always need to control the slow cooker from distance this may be your choice.
After cooking for 1 hour, the steaks were now rarely done. We then wrapped them in aluminium foil and put them back to the insulating bag for maintaining temperature while we are going to our friend’s home
On the other hand we were making the chicken. We first applied crude salt on the chicken and then rubbed it thoroughly. After that, just let it marinate for 1 hour and then rinse the salt away
And then we blended 20-30g of dried sand ginger. We also blended a small piece of ginger. That’s optional.
Compared to ready-to-use ginger powder, this DIY version was much richer in flavour.
Blend blend blend
Then we mix it with a tsp of salt, 2 tsp of chicken power and 1 tsp of 5-spice powder. Taste it and adjust the portion of the seasoning until it tastes nice
Apply the marinate on the chicken and let it rest for 3 hours
When the marination is almost done, prepare lotus leaves (we bought 2), green onion, coriander and garlic
wrap the chicken together with the serving ingredients in the lotus leaves
These ingredients give the chicken more flavours and also help keep it moisturised
After that we wrap it by aluminium foil. We wrapped 4 layers of aluminium in order to confirm strong watering retaining ability
Both the chicken and the beef were now ready. It’s time to move to the barbecue venue!
We also had Taiwanese sausages, ox tongue, pork belly, chicken wings in truffle sauce…
We first grill the beef steak. As it’s already rarely done, what we needed to do was to grill it for awhile and give the surface a bit of crunchiness
Don’t forget to burn the fatty part of the steak
Done. Looks like it’s dry and tough
But actually it’s just the outside that was dry and crunchy
The inner part was still in pink and it’s very juicy
It’s also very tender when it’s just taken out of the grille
Now it’s the turn of our chicken. We simply put it on the grille like this
Cover the lid to let the chicken being baked more evenly
After grilling one side for 15 mins, we turned to the other side and grill for another 15 mins. After that we took it out and let it rest of 15 mins
And this was how it looked when we unpacked the chicken
We were just paying out attention on unpacking the chicken and forgot to take photos. This picture is a capture of the above video
The lotus leaves were charred. We were afraid that the chicken would also be burnt
Fortunately the chicken was still succulent. The flavour of sand ginger also went very well with the chicken
The flame was a bit too much so the chicken was a bit charred. It didn’t affect the taste after gently peeling the burnt parts away
The chicken was actually quite tasty. This barbecue recipe is recommended
Of course we needed some alcohol
This grilled pineapple with cinnamon marked a perfect end for this barbecue gathering
Sous vide beef steak can also be made without using the barbecue method
Sand ginger chicken can also be made at home kitchen