BBQing Yakitori

Booked a BBQ pit at ECP last friday to carry out a super pungent task. I am not referring to the Yakitori. The Yakitori definitely tasted good and was the one of the two main dishes of the night, but the main objective there was to toast my belacan bought by my friends who recently went to Penang.

I attended a culinary class recently, and the chef (Chef Low) mentioned this brand to be the best in his opinion. He said it's good to toast belacan and mill it into powder form for easier storage and ease of use. But he advised us to do it outdoor as the pungent smell will stink the entire house.  Luckily, I took his advice. It was really smelly when we toasted it, but after awhile, I began to like the toasted belacan, the smell was really good. I think it going to be very convenient to make some rojak now.

So I managed to find an online cooking video on making Yakitori and preparing your own Teriyaki sauce. My wife and our friends had a awesome time feeding on the Yakitori, chicken wings and fruit-based Salsa. 

A mistake putting the Yakitori on a tray to BBQ. Took forever to cook. My toasted belacan at the background.

Expensive but fresh  mid-section from Meidi-Ya

Fruit-salsa

Yakitori with the flavourful leek!

My version of Ice Cold Beer.

The teriyaki sauce can be used to make Gyudon (Japanese Beef Bowl Rice). It's quite easy to cook, making it a fast simple home cooked meal. I must find time to post my other cooking experiments. A lot of backlogs piling up. Haha.