Sunday, January 29, 2012

Skewered

A while back, when making some kabobs, I was preparing to soak the bamboo skewers. This is to stop them from catching fire on the grill, obviously.

Suddenly I realized I could soak them instead in some coconut milk I had on hand, and so I did. I soaked the skewers a long time and then went ahead and altered my recipe by brushing the kabobs with the coconut milk and then seasoned them. Very good; and as time went on I came up with a list of different things one can soak the skewers in. I like to soak them at least two hours before making the kabobs, so they will actually get wet. So here are a few suggestions:

Soy sauce, coconut milk, citrus juice (lime, lemon, orange), pineapple juice.

Obviously lots of people make their kabobs first and then marinate them like this, and the marinade will flavor the skewers. Just not as much as the pure thing.

One of my favorite recipes is the following:

Soak the skewers - start in the morning - submerged in pineapple juice.
Pork cubes, seasoned with soy sauce, a little salt.
I cut an onion into kabob-worthy (thin - one layer of the onion, about 1" square) pieces, then lightly caramelize them beforehand.
Pineapple chunks.
One piece of peach flesh per kabob, in the center.

The key here is pre-caramelizing the onions. Extremely delicious, and by breaking down the cell walls, allows the moisture in the onion to prevent charring of the outside of the onion, too.

I assemble the kabobs like so: piece of pork, thin piece of onion, piece of pineapple. onion, pork, onion, pineapple, etc. I pack them pretty tight. Again, the piece of peach goes right in the center.

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