VIETNAMESE BO LA LOT by Linda Tay Esposito

This is a very tasty Vietnamese appetizer and part of the famous "bo 7 mon" Vietnamese menu of eating 7 different types of beef dishes. Beef 7 ways. No holy cow here. The skewers of little green parcels of beef make a lovely presentation. La lot is a type of Asian herb - a large shiny heart-shaped leaf which gives a peppery,…

Grilled Squid (Inihaw na Pusit) by ShaleeDP

This is a very easy grill recipe. Squid is a very fragile seafood that needs caution and care when grilling. Overcooking squid will make it 'rubbery' and hard to chew.

Caramelized Soy and Lemongrass Spareribs by Henry Moline

I like this Vietnamese-inspired recipe because the Caramelized Lemongrass Marinade combines sweet and salty flavors with lemongrass. The sugar is first caramelized, which gives the ribs a nice crust. This marinade is well suited to both smoking and grilling. Serve these ribs with Chinese Coleslaw and Curried Potato Wedges or jasmine…

Gado Gado by Navaneetham Krishnan

A complete vegetarian platter with spicy cashew nut dipping sauce.

Lemongrass Lamb Kebab by Navaneetham Krishnan

Lemongrass, to impart the flavorful notes and to mould the flavored minced lamb, after which grilled over a portable grill and paired with a simple cucumber yoghurt salad.

Spicy Beef ,Chicken and shrimp Satays with peanut sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Spicy Beef ,Chicken and shrimp Satays with peanut

Pinoy Pork Barbecue On Grill by ShaleeDP

SATAY WITH PEANUT SAUCE by Linda Tay Esposito

Succulent morsels of chicken meat typically grilled over a charcoal fire. In South East Asia, every country's got their version of satay. This is the Malaysian (or Singaporean) version which is sweeter, and less spicy than the Indonesian's version. We also use cubed pieces of meat unlike the Thai version which meat is in one strip.…