I love having friends and family around for BBQ. The aroma curling up from the grill makes me practically tipsy.
A leisurely bath in the vapours of charcoal just deepens the flavours of any vegetables, meat or fruit put on the coal. I love the ‘community cooking’ aspect of the BBQ. There is almost a synchronised dance wherein everyone just has a go at the grill giving others time to eat or relax.
Whenever I plan BBQ, I always write down what I will be cooking as I usually get swayed away by the sheer number of dishes. I enjoy having lots of dips, salads, chutneys and nibbles. ‘Just a bit of this and bit of that’ is what is most satisfying way to eat at a BBQ.
These small parcels of rice are perfect way to add flavour and variety to the BBQ spread. I make different varieties of rice to wrap in the corn husk for BBQ, but my absolute favourite is the Thai corn rice. I recently cooked this dish for my friend’s farewell party, and it was an absolute hit. These small parcels will leave you wanting for another parcel.
Other recipes you might want to try are Thai Style Paneer in Pandan Leaves, Thai Pandan Leaf Chicken (Gai Haw Bai Toey), Thai Coconut Mussels, and Thai Sweet Corn Fritters (Tod Man Khao Pod) to name a few.
