Cooking: Bin the burnt burgers: here’s how to barbecue the Asian way

Bin the cremated sausages and burgers: level up your barbecue game this summer with easy but impressive Asian-inspired grills, sides, nibbles and drinks. So writes Lilian Hiw, the award-winning Suffolk chef whose debut cookbook is out now

It’s wonderful that the sun is finally smiling on us and we can look forward to longer, warmer days spent relaxing in the garden with family and friends. Made even more delightful when accompanied by the sizzle and smell from a barbecue and the sound of clinking glasses!

Barbecue trends
I came to England 35 years ago. One day a work colleague said: “If the weather is nice, come round for a barbecue.” I went home and asked my husband if this was a genuine invitation, what did “if the weather is good” mean? Well, I now understand how the weather can dictate what happens in the backyard.

I have also watched with interest the shift in menu trends, moving from cremated sausages and burgers all those years ago, to an international array of dishes now being cooked on our grills. As Lilian’s Kitchen is all about bringing exciting Asian food to you, it is my pleasure to share Asian ideas and recipes in this column.

Setting the scene
Planning ahead is key: I would recommend getting as much done as is possible the day before and have cutlery, plates and glasses ready at hand. If you wish to glam it up, use batiks or saris as table coverings, or any pretty tablecloths. Put up buntings, fairy lights or lanterns. Each Asian country has such distinct shapes and designs - check out the Vietnamese silk lanterns or the Japanese paper lanterns or the round Chinese cloth lanterns.

Dot pots of orchids, lilies or chrysanthemums around for a fresh look. Perhaps play some Asian jazz on wireless speakers? I also like to set up a drinks table so my guests can easily access drinks and help themselves at their leisure. Maybe get a couple of friends to help out with the cooking too?

Dips and nibbles
I always appreciate something to munch on upon arriving at a barbecue party, as the enticing aroma of smoky food cooking makes me hungry! There are plenty of Asian nibbles readily available from our shops, such as prawn crackers, wasabi peas, sweet chilli crisps, Bombay mix, chilli rices or masala cashews.

Pour the drinks
Beers, wines or cocktails? If you are after a light pale lager, try Tsingtao from China, Singha from Thailand or Cobra, a premium lager beer from India. Asahi is a Japanese rice lager beer and is super dry with a clean finish. Singapore is known for Tiger beer, which is a more full-bodied bold lager. These are some of my personal favourite wine pairings with Asian food: Sauvignon blanc, off-dry Riesling, Gewürztraminer, a fruity rosé, Grenache or a Syrah/Shiraz blend.

Cocktails are popular and they can be fun. Choose one that you can make in bulk and serve from a large pitcher with a cocktail shaker and a bucket of ice for guests to help themselves. A jug of Indian mango lassi is refreshing and cooling on a hot day. It’s even more delicious if left to infuse overnight, so it’s a great make-ahead drink. Simply blend ripe mango, yoghurt and some sugar or honey with ice and sprinkle with some ground cardamom or cinnamon.

On the barbecue
Japanese teriyaki salmon, sticky hoisin chicken wings and foil-wrapped black bean sea bass are firm treasures on my barbie. Have you noticed that any food served on a stick at a garden party is popular with both adults and children? Malaysian chicken satay served with pineapple peanut sauce, Indian spiced lamb skewers with garlic coriander yoghurt dip, tandoori prawns on toasted naan bread, baby corn satay and charred pineapple with miso caramel are sure to be skewer winners!

Salads and sides
Make a ramen coleslaw: shred carrots, cabbage and spring onions, crush up a packet of instant noodles and bind together with salad cream and a little splash of cider vinegar - crunchy and addictive! Som Tom salad is another exciting recipe: bold Thai flavours of fresh lime, garlic, chilli and fish sauce tossed with unripe mango stripes, cherry tomatoes, green beans and peanuts. Add these sides to your next barbecue!

When do you eat?
In most parts of Asia, we tend to eat straight off the grill: as soon as the food is cooked, it flies onto the plate to be devoured immediately. When I visited my sister in Hong Kong some years back, we went to a barbecue and there were just groups of people sitting around the fire pit, relaxed and just chatting away as they each cooked a single piece of food on a long metal skewer. I was amazed at their patience and got very hungry. We did eat through the night though.

In England, many families keep the grilled food warm in the oven and everyone eats from the table at the same time. I just love the difference in culture and practice, which would be your choice?

However you choose to serve your food, just keep the drinks flowing and the food plentiful, and you’ll be on your way to a BBQ your guests will never forget!

Lilian Hiw is an award-winning chef, cookery teacher, food writer and published author. Some of the recipes in this column can be found in her cookbook Lilian’s Kitchen: Home Cooked Food. Find out more at lilianskitchen.co.uk