Grilled Pork Loin Recipe and 2 More Delicious Grill Recipes

Every meal when grilled is always delicious, but only if you have the right recipes. Australian grilled fish, ayam pangang mesanten and babi pangang (Indonesian grilled loin pork) are 3 delicious grill recipes.

I've listed the 3 recipes below for you to try out on your grill:

1. Australian Grilled Fish

Yield: 4 Servings


- 4 fish steaks
- 1/4 c lime juice
- 2 T vegetable oil
- 1 t dijon mustard
- 2 t fresh ginger root - Grated
- 1/4 t cayenne pepper
- 1 black pepper


For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks.

- In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste.
- Marinate the fish in the marinade for 45-60 minutes.
- Turn steaks 2-3 times.
- Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil.
- Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center.
- Turn fish after about 4-5 minutes.
- Total grilling time will depend on your grill and the heat of the coals.

To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.

2. Ayam Pangang Mesanten

Yield: 4 Servings


- 2 lb chicken
- 1 t salt
- 1 c oil
- 1 t shrimp paste, Dried
- 4 shallots, chopped
- 3 garlic cloves, crushed
- 3 chilies, red, fresh
- 2 T oil
- 2 1/3 c coconut milk
- 2 bay leaves
- 1 lemon grass stalk
- 1 T juice, lime
- 1 chilies, red, fresh

Dried shrimp paste is also called terasi. Seed and shred the chilies.


- Crush lemon grass with side of cleaver.
- Cut chicken in half. Wash and pat dry.
- Rub with salt and oil.
- Grill over hot coals about 10-15 minutes each side, until done.
- Slice chicken into bite-sized pieces.
- Wrap shrimp paste in foil and grill each side over moderate heat about 2 minutes.
- Pound shallots, garlic, chilies, and toasted shrimp paste into a paste.
- Heat oil in frying pan.
- Add paste and fry on moderate heat, stirring, for about 4-5 minutes, or until dry, do not burn.
- Add coconut milk gradually, stirring after each addition.
- Add bay leaves and lemon grass.
- Bring to a boil. Simmer 5 minutes to allow flavors to blend.
- Add lime juice.
- Stir. Add cooked chicken and reheat in sauce.
- Garnish with the shredded chili.

Serve with rice and Sambal Ulek.

3. Babi Pangang (Indonesian Grilled Loin Pork)

Yield: 4 Servings



- 1 lb pork, marbled
- 2 t ginger, ground
- 1 garlic clove
- 1 onion
- 3 T ketjap manis
- 1 pepper
- 1 salt
- 1 lemon juice

- 1 c stock
- 2 T sugar
- 1 T sherry
- 1 T oil
- 70 g tomato puree
- 1/2 t gourmet powder (ve-tsin)
- 1 onion, small
- 1 garlic clove


- Preparation of the meat: Make a mixture of all the above mentioned ingredients and rub the meat with it.
- Brown it in a frying pan with either butter or oil. Basting the meat regularly.
- Simmer for 10-15 minutes.
- Drain the meat and put under a hot grill for a few minutes until glazed. Keep warm.
- Sauce Preparation: Cut the onion in fine rings or slices and fry them together with the finely cut garlic in
oil or margarine.
- When nicely browned add the mixture of the stock, sugar, sherry, tomato puree and gourmet powder.
- Simmer for 5 minutes while stirring the sauce continuously. Add water of necessary.
- How to Serve: Pour the hot sauce over the warm sliced meat and garnish it with Chopped Vegetable Pickle and Shrimp Crackers.

Eat it with rice or Mei (noodles).

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About The Author, Lucille Green
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