Spicy Asian Marinade Food

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SPICY ASIAN MARINADE



Spicy Asian Marinade image

This all-purpose marinade can be used for chicken or turkey breast, pork cutlets, firm-pressed tofu, and seafood. If you prefer to omit the chile flakes or paste, use 5 or 6 slices of smashed fresh ginger instead.

Provided by Nina Simonds

Categories     Sauce     Garlic     Pepper     Marinate     Quick & Easy

Yield For 1 1/2 to 2 pounds of chicken, turkey, pork, tofu, or seafood

Number Of Ingredients 5

3 tablespoons soy sauce
2 tablespoons rice wine or sake
1 tablespoon minced garlic
1 teaspoon dried chile flakes or hot chile paste
1 tablespoon virgin olive oil

Steps:

  • Mix together all the ingredients in a bowl and use as directed in the recipe or for other foods.

ASIAN MARINADE



Asian Marinade image

A friend had suggested ages ago, after marinading and immediately before grilling or cooking, to place 1 small spring of rosemary on top each piece of meat. The Asian-rosemary infused flavor is delicious.

Provided by gailanng

Categories     Asian

Time 5m

Yield 1/2 cup

Number Of Ingredients 7

1/4 cup soy sauce or 1/4 cup tamari
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 tablespoons green onions, sliced thin
ground black pepper

Steps:

  • Whisk ingredients together in a small bowl. Place meat, poultry, fish, or vegetables in zipper lock bag or in shallow, nonreactive pan. Pour marinade over contents and seal or cover. Turn zipper lock bag or stir contents of pan occasionally to evenly distribute marinade.
  • Prepare 1/2 cup marinade per pound of meat. See description for suggested use of rosemary.

Nutrition Facts : Calories 634.7, Fat 55.1, SaturatedFat 8, Sodium 8053.3, Carbohydrate 22.8, Fiber 3.6, Sugar 3.5, Protein 17.6

SPICY CHINESE MARINADE



Spicy Chinese Marinade image

This marinade works great with most meats, especially pork tenderloin, see recipe 90325. It goes well with beef short ribs, pork, or even chicken. Red pepper flakes control how spicy you would like it to be. Cook the meat on your outdoor grill, or regular oven to recommended temperatures. Cooking time depends, on the meat you choose.

Provided by Always in the kitch

Categories     Chinese

Time 1h40m

Yield 4-5 serving(s)

Number Of Ingredients 10

1/3 cup soy sauce
1/3 cup hoisin sauce
2 tablespoons vegetable oil
3 tablespoons sugar
3 cloves crushed garlic
1 dash red pepper flakes, to taste
2 -3 lbs meat, of your choice
1/2 cup water
1/4 cup butter
6 chopped green onions (optional)

Steps:

  • In heavy duty freezer bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
  • Add meat and stir stir to coat all over.
  • Seal and refrigerate for at least 1 to 3 hours, turning bag over occasionally.
  • Remove meat, reserving marinade, and cook meat until desired doneness.
  • Meanwhile pour marinade from bag into saucepan.
  • Rinse bag with the 1/2 cup of water.
  • Add water to saucepan.
  • Bring to a low boil.
  • Boil slowly for 5 to 6 minutes.
  • Right before meat is ready to serve, add butter to saucepan.
  • Heat through.
  • Slice meat thinly, and pour sauce over meat.
  • Top with green onions.
  • Serve over rice or noodles.

SWEET & TANGY ASIAN MARINADE



Sweet & Tangy Asian Marinade image

This marinade works well with just about every grilled meat and poultry, as well as salmon and shrimp. The longer the meat marinades the better the flavor. This is my most requested recipe for pork and chicken.

Provided by Porfavorcorona

Categories     Chicken

Time 15m

Yield 5 boneless chicken breast

Number Of Ingredients 8

1/2 cup Japanese soy sauce (Kikkoman)
1/2 cup sweet sherry (cream)
2 tablespoons honey
3 tablespoons fresh ginger, shredded
2 scallions, white and green parts trimmed and coarsely chopped
2 garlic cloves, crushed
1/4 teaspoon fresh ground black pepper
1/4 cup sesame oil

Steps:

  • In a medium bowl, whisk together the first 7 ingredients.
  • Gradually whisk in the sesame oil.
  • Use immediately or cover and refrigerate.
  • Shake or whisk will before using.

SPICY HOISIN MARINADE FOR CHICKEN



Spicy Hoisin Marinade for Chicken image

Plan ahead the chicken needs to marinate for a minimum or 6 hours. There is enough marinade for about 8-10 pieces of chicken or less, but it can be doubled. This is a wonderful marinade for chicken!

Provided by Kittencalrecipezazz

Categories     Poultry

Time 6h40m

Yield 2 cups (approx)

Number Of Ingredients 8

2/3 cup hoisin sauce
1 -2 tablespoon finely grated peeled ginger
2 tablespoons minced fresh garlic
2 -4 teaspoons hot red pepper flakes (use more for extreme heat!)
1 teaspoon sesame oil
3 tablespoons honey
2 tablespoons soy sauce
1 1/2 tablespoons rice wine vinegar

Steps:

  • Whisk all ingredients together.
  • Place the chicken in a large bowl or dish.
  • Pour the sauce over the chicken and toss to completely coat with the sauce.
  • Cover and refrigerate for a minimum of 6 hours or overnight.

SPICY MARINATED CUCUMBERS (OEE MUCHIM)



Spicy Marinated Cucumbers (Oee Muchim) image

These spicy, refreshing cucumbers are a traditional Korean "banchan," or side dish. Danji chef Hooni Kim brines cucumbers in salt before marinating them in Korean red pepper flakes, sugar, and rice vinegar. (Note: Plan ahead for a day of marination.)

Provided by Hooni Kim

Categories     side-dish

Time 8h50m

Yield 8 servings

Number Of Ingredients 8

2 English cucumbers, unpeeled, may substitute 5-6 Persian or Japanese cucumbers
1 tablespoon coarse kosher salt
2 tablespoons gochugaru (Korean red pepper flakes), available at Asian markets or online
3 tablespoons mirin
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon fish sauce
2 cloves garlic

Steps:

  • Brine cucumbers: Use a mandoline or a sharp knife to cut the cucumbers into ⅓-inch rounds. Place in a colander fitted over a bowl and add salt; mix well to ensure the cucumbers are evenly salted. Let rest at room temperature to drain, 20 minutes. While they drain, prepare the marinade (Step 2).
  • Marinade: In a large bowl, combine the gochugaru, mirin, rice vinegar, sugar, and fish sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Add the garlic to the marinade.
  • Marinate cucumbers: Rinse all the salt off the cucumbers with cold water. Whisk the marinade, then add the cucumbers; use a large spoon to toss, making sure the cucumbers are evenly coated with marinade. Cover and refrigerate for 1 hour.
  • Cucumbers will have released more liquid, which helps the marinating process. At this point, they're ready to eat; however, refrigerating overnight will round out the flavors. Place the cucumbers, along with some marinade, in a lidded container and store in the fridge overnight; serve cold. (The cucumbers can be stored in the refrigerator for 2-3 days, or for as long as the cucumbers remain firm and crunchy.)

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