Grilled Sweet Potato Wedges
- 4 sweet potatoes
- 1 Tbsp packed brown sugar
- 1 Tbsp chili powder
- 1 Tbsp paprika Salt and pepper
- 1⁄4 cup oil, plus additional for brushing
- Cut each potato into 6 wedges.
- Mix brown sugar, chili powder, paprika, salt and pepper to taste, and oil together in a large bowl. Add sweet potato wedges to bowl and toss in mixture to coat.
- Prepare a grill for covered indirect grilling over medium heat. Place potatoes on area of grill farthest from highest heat. Cover grill and cook for 30 to 40 minutes, until soft.
- Brush wedges with additional oil. Place wedges over direct heat for 3 minutes, turning them halfway through to caramelize. Serve.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Grilled Mussels with Lime and Pepper Sauce
Tuk Meric
- 4 tbsp black peppercorns, toasted and finely ground
- 2 tsp salt
- 2 tsp brown sugar
- 1⁄2 cup fresh lime juice
- 2 lbs fresh mussels in the shells, cleaned
- 1 to 2 Tbsp oil (rice bran, canola or grapeseed)
- Thinly sliced fresh cilantro leaves, as needed
- Preheat the grill to high heat (450 to 475°F).
- In a medium bowl, mix together the peppercorns, salt, brown sugar and lime juice. Stir thoroughly until the salt and sugar are dissolved. Set the sauce aside.
- Place the mussels on the grill and close the grill’s lid, or place a large metal bowl over the top of the mussels to trap the steam and smoke. Cook the mussels for 2 to 3 minutes. Check to see if all the mussels have opened. If not, cook them for another 1 to 2 minutes.
- Remove the mussels from the heat as quickly as you can and transfer them to a large bowl. Discard any mussels that have not opened.
- While the mussels are still hot, dress them with the sauce and oil. Sprinkle the cilantro over the mussels and serve immediately.
Explore the street food stalls, night markets and hawker centers of Thailand, Malaysia, Cambodia and more without ever leaving home thanks to chef and Masterchef Australia finalist Sarah Tiong's satisfying Southeast Asian recipes.
Sarah opens up a fantastic world of flavor to try. These hearty snacks, barbeque bites and shared plates encompass the most popular street foods of Southeast Asia, gleaned from her Malaysian family recipes and her own travels throughout the region. And in Sarah's opinion, the secret to incredible Southeast Asian food is all in the sauce, so she also shares an entire chapter of sweet, savory, salty, and spicy options to top off your meal, including family secrets like her Mum's "Everything" Sauce.
Whether it's steamed, fried or barbecued, every recipe in this book will fill your table with delicious, unforgettable dishes-- so what are you waiting for?
Looking for More?
Enjoy the beautiful flavors of Southeast Asia street food at home with these amazing recipes!
Sarah Tiong
Since about the age of 15, Sarah Tiong has had an undeniable and unstoppable passion for food. Food encompasses everything she treasures about her family.
On a whim, she applied to MasterChef Australia, finishing in the Top 6. This adventure changed her forever: she realized that it was possible to share her love, passion and excitement for food with the world.
Enjoy the beautiful flavors of Southeast Asia street food at home with her amazing recipes!
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Raichlen’s Four-by-Four BBQ Rub
- 1⁄4 cup salt (coarse, fine, kosher, sea, smoked, etc.)
- 1⁄4 cup pepper (cracked, coarse, fine, black, white, green, rainbow, etc.)
- 1⁄4 cup paprika (sweet, hot, or pimentón)
- 1⁄4 cup sugar (dark brown, light brown, maple, granulated, or Sucanat)
Optional Flavorings
- 1 Tbsp granulated garlic
- 1 Tbsp granulated onion
- 1 tsp celery seed
- Combine all ingredients in a bowl and mix, breaking up any lumps in the sugar with your fingers.
- Raichlen’s Rub will keep, in a sealed jar away from heat or light, for several weeks.
Looking for More?
Here are the basics of rubs and marinades. BBQ like a pro with this great info!
Steven Raichlen
Author, journalist, lecturer, and TV host Steven Raichlen is the man who launched the barbecue revolution.
His 32 books include the international blockbusters The Barbecue Bible, How to Grill and the New York Times bestselling Planet Barbecue and Project Smoke (Workman Publishing).
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Rosemary-Feta Chicken Skewers
- 1 cup plain nonfat yogurt
- 1⁄2 cup crumbled feta cheese
- 3 garlic cloves, minced
- 1 Tbsp chopped fresh rosemary
- 1 1⁄2 lbs skinless boneless chicken breast, cut into 1 1⁄2-inch pieces
- 2 large red bell peppers, cut into 1 1⁄2 inch pieces
- Whisk together yogurt, feta, garlic, and rosemary in a large bowl. Add chicken pieces and toss to coat. Let chicken marinate in the fridge for 30 minutes.
- Heat grill to medium-high. Thread chicken and bell pepper pieces alternately onto skewers.
- Grill until chicken is cooked through, turning occasionally, about 8 minutes.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Grilled Shrimp with Avocado-Lime Butter
Grilled Shrimp
- 1⁄4 cup lime juice
- 1⁄2 tsp cayenne pepper
- 2 Tbsp olive oil
- 16 jumbo shrimp, peeled and deveined
Avocado-Lime Butter
- 2 avocados, peeled and pitted
- 2 garlic cloves, minced
- 1 Tbsp lime juice
- 1 Tbsp extra-virgin olive oil
- Salt
- Whisk the 1⁄4 cup lime juice, the cayenne pepper, and the 2 tablespoons of olive oil in a medium bowl. Add peeled and deveined shrimp and toss gently. Refrigerate for 30 minutes.
- While shrimps marinate, make Avocado-Lime Butter:
- In a food processor or high-speed blender, purée avocados, garlic, the tablespoon of lime juice, and the tablespoon of extra-virgin olive oil.
- Season to taste with salt. Set Avocado-Lime Butter aside.
- Preheat grill to medium-high.
- Remove shrimp from marinade. Thread 4 shrimp on each of 4 skewers.
- Grill shrimp until pink and opaque, about 4 minutes per side. Serve shrimp skewers with Avocado-Lime Butter on the side.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Chicken and Fruit Kebabs
- 1⁄2 cup apricot jam
- 1 tsp lemon juice
- 2 tsp teriyaki or low-sodium soy sauce
- 1⁄2 Tbsp olive oil
- 1 1⁄2 lb boneless skinless chicken breasts, cut into 1 1⁄2 inch chunks
- Fresh Fruit – plums, nectarines & pineapple work best
- Vegetable oil
- If using wood skewers, soak them for at least 25 minutes.
- Combine first four ingredients in a bowl. Set aside.
- Thread chicken and plums or nectarines alternately on either wood or metal skewers. (Leave a little space between each item.)
- Brush a grill rack with vegetable oil. Heat grill to medium.
- Grill kebabs about 4 inches from heat source. Baste occasionally with apricot sauce and turn skewers as needed until chicken is cooked.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Hoisin-Glazed Salmon
with Broccoli and Rice Noodles
- 10 oz uncooked rice noodles
- 1 small bunch broccoli, cut into bite-size pieces (approximately 1 1⁄2 cup)
- 1 Tbsp canola oil
- 1 lb salmon skinned,* cut into bite-size pieces
- 2 garlic cloves, minced
- 2 Tbsp low-sodium soy sauce
- 1⁄2 cup hoisin sauce
- 2 Tbsp black or white sesame seeds
- Prepare noodles according to package instructions. Set aside.
- Steam broccoli until bright-green and nearly fork-tender, about 4 minutes. Set aside.
- Heat oil in a nonstick skillet set over medium heat. Gently add salmon pieces. Cook salmon, undisturbed, until undersides of pieces are brown, about 3 minutes. Flip salmon pieces. Add garlic, soy sauce, and broccoli to skillet. Cook until salmon pieces are completely cooked through, approximately 3 more minutes.
- Gently toss salmon and broccoli mixture with cooked noodles. Drizzle with hoisin sauce, garnish with sesame seeds, and serve.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Vegetable Kebabs with Smoked Paprika
- 3 medium zucchini, trimmed, each cut crosswise into 6 rounds
- 2 large red bell peppers, cut into 1⁄2-inch squares
- 1⁄2 red onion, cut into 1-inch pieces
- 2 ears of fresh corn, husked, each cut into 6 rounds
- 3 Tbsp olive oil
- 1 tsp smoked paprika
- 1⁄2 tsp garlic powder
- Salt and freshly ground black pepper
- Soak six 10-inch bamboo skewers in water for 30 minutes.
- Alternate 3 zucchini rounds, 3 bell pepper squares, 3 onion pieces, and 2 corn rounds on each skewer.
- Whisk oil, paprika, garlic powder, and salt and pepper to taste in a small bowl
- Preheat grill to medium heat. Brush kebabs with oil-spice mixture.
- Grill until vegetables are tender and brown, turning frequently, about 20 minutes.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Spicy Turkey Burger
- 1 lb lean ground turkey
- 1 garlic clove, finely chopped
- 1⁄2 cup medium salsa
- 1 tsp chili sauce
- 1 tsp ground chili powder
- 1 tsp ground cumin
- 1⁄8 tsp ground cayenne pepper
- Combine all ingredients in a large bowl.
- Using your hands, shape mixture into six patties.
- Pan fry, grill, or broil until patties are done, flipping halfway through.
- Serve on toasted buns with lettuce, tomato, onion, and extra salsa.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Organic Sirloin Burger with Vine-Ripened Tomatoes
- 1 lb ground organic sirloin meat
- 1 Tbsp cumin powder
- 1 Tbsp turmeric
- 1 small jar diced pimentos
- 1 organic egg
- 1⁄2 bunch fresh scallions rinsed and chopped
- 3 peeled, crushed fresh garlic cloves
- 1⁄2 cup chopped fresh cilantro
- 1 large vine tomato
- Sea salt to taste
- 1⁄2 tsp ground black pepper
- 2 Tbsp virgin olive oil
- Juice of 1⁄2 lemon with pulp
- Place sirloin meat in a large bowl. Add cumin, turmeric, pimentos, and egg. Mix well.
- Add scallions, garlic, and cilantro. Mix again.
- Let sit covered in fridge for 20 minutes.
- Shape into patties. Keep 2 out to grill. Place extra patties between wax paper sheets to freeze for another day.
- Dice tomato and place in a small bowl, add salt, pepper, olive oil, and lemon juice and serve with burgers as a side salad.
Brigitte Britton
Brigitte Britton is a holistic nutritionist and celebrity chef of MEGAWay.
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