20 Mouthwatering Malaysian BBQ and Grilled Recipes You Need to Try

Malaysian BBQ and Grilled Recipes brings together a mouthwatering collection of flavors that showcase the best of Malaysia’s culinary heritage. Get ready to fire up the grill and try your hand at vibrant marinades, unique spice blends, and fresh ingredients that make every dish a celebration of taste.

Whether you’re a seasoned grill master or just starting out, these recipes are here to make your next cookout a hit!

Sweet and Sour Grilled Pineapple

Sweet and Sour Grilled Pineapple is a delightful treat that combines juicy pineapple with a tangy glaze, making it perfect for summer barbecues. This dish is simple to whip up and adds a refreshing twist to any meal. The caramelized edges create a lovely texture and a burst of flavor with every bite.

Grilling enhances the natural sweetness of the pineapple while the tangy glaze gives it a lovely balance. Serve it on its own, as a side, or even as a topping for desserts like ice cream. You’ll love how easy it is to prepare and how much it impresses your guests!

Ingredients

• 1 fresh pineapple, peeled and sliced into rings
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon

Instructions

1. Prepare the Grill: Preheat your grill to medium-high heat.
2. Make the Glaze: In a bowl, mix together brown sugar, soy sauce, honey, lime juice, ginger, and cinnamon until well combined.
3. Coat the Pineapple: Brush each pineapple ring generously with the glaze.
4. Grill the Pineapple: Place the pineapple rings on the grill and cook for about 3-4 minutes on each side, or until grill marks appear and the pineapple is tender.
5. Serve: Remove from the grill and drizzle any remaining glaze over the top. Enjoy hot!

Malaysian BBQ Prawn with Tamarind Glaze

This Malaysian BBQ Prawn with Tamarind Glaze is a delightful dish that perfectly balances sweet, sour, and savory flavors. The tamarind glaze adds a tangy richness that enhances the natural sweetness of the prawns. It’s a simple recipe that’s great for outdoor gatherings or a cozy dinner at home.

Grilling the prawns gives them a beautiful char while keeping them juicy and tender. Plus, this recipe is quick to prepare, making it an easy choice for both beginners and seasoned cooks. Serve with lime wedges for an extra zing!

Ingredients

• 1 pound large prawns, deveined and shells on
• 1/4 cup tamarind paste
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon chili paste (adjust to taste)
• Salt and pepper to taste
• Lime wedges, for serving

Instructions

1. Prepare the Marinade: In a bowl, mix tamarind paste, brown sugar, soy sauce, lime juice, garlic, and chili paste. Season with salt and pepper.
2. Marinate the Prawns: Place the prawns in the bowl with the marinade. Toss to coat and let marinate for at least 30 minutes.
3. Heat the Grill: Preheat your grill over medium-high heat. Make sure to oil the grill grates to prevent sticking.
4. Grill the Prawns: Place the marinated prawns on the grill. Cook for about 3-4 minutes on each side until they turn pink and slightly charred.
5. Serve: Remove from the grill and serve immediately with lime wedges on the side.

Nasi Lemak with Grilled Chicken

Nasi Lemak is a beloved Malaysian dish that offers a delightful balance of flavors and textures. This dish typically features fragrant coconut rice served with a variety of sides, but when paired with grilled chicken, it takes on a whole new level of deliciousness. The grilled chicken is marinated in a mix of spices, giving it a smoky and savory flavor that complements the creamy richness of the coconut rice perfectly.

This recipe is simple to make and an excellent choice for a weeknight dinner or a special gathering. The combination of tender grilled chicken, fragrant rice, and spicy sambal sauce creates a satisfying meal that will please everyone at the table.

Ingredients

• 2 cups jasmine rice
• 1 cup coconut milk
• 1 1/2 cups water
• 1 teaspoon salt
• 2 chicken thighs, boneless and skinless
• 2 tablespoons soy sauce
• 1 tablespoon chili paste
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 cup sambal oelek (or any chili sauce)
• 1/4 cup cucumber, sliced
• 2 boiled eggs, halved
• 1/4 cup peanuts, roasted
• Banana leaves (optional, for serving)

Instructions

1. Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low and cover. Cook for about 15-20 minutes or until the rice is fluffy and cooked through.
2. Marinate the Chicken: In a bowl, mix soy sauce, chili paste, honey, garlic powder, and ground ginger. Add the chicken thighs and coat them well. Let marinate for at least 30 minutes.
3. Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked and has nice grill marks. Let it rest for a few minutes before slicing.
4. Serve: On a plate, place a scoop of coconut rice. Top with sliced grilled chicken, sambal oelek, cucumber slices, boiled eggs, and roasted peanuts. You can wrap the dish with banana leaves for an authentic touch if desired.

Miso Ramen Grilled Corn

Grilled corn meets the umami goodness of miso in this delightful recipe that’s perfect for summer barbecues or cozy nights. The sweetness of the corn pairs beautifully with the savory depth of miso paste, creating a unique flavor that’s both satisfying and easy to make. Just a few simple steps and you’ll have a delicious side dish that everyone will love.

This recipe is a breeze, making it great for both seasoned cooks and those new to the kitchen. It brings a wonderful twist to traditional grilled corn, and it can easily complement any meal. Let’s get cooking!

Ingredients

• 4 ears of corn, husked
• 3 tablespoons white miso paste
• 2 tablespoons unsalted butter, melted
• 1 tablespoon soy sauce
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• Chopped green onions, for garnish

Instructions

1. Prepare the Corn: Husk the corn and remove all silk. Rinse under cold water and pat dry.
2. Make the Miso Mixture: In a bowl, combine miso paste, melted butter, soy sauce, honey, and sesame oil. Mix until smooth.
3. Coat the Corn: Brush the miso mixture evenly over each ear of corn, ensuring it’s well coated.
4. Grill the Corn: Preheat your grill to medium-high heat. Place the corn on the grill and cook for about 10-15 minutes, turning occasionally, until the corn is tender and slightly charred.
5. Serve: Remove from the grill, garnish with chopped green onions, and enjoy your flavorful grilled corn!

Satay Skewers with Peanut Sauce

Satay skewers are a delicious and popular dish that hails from Malaysia. These tasty bites are marinated pieces of meat skewered and grilled to perfection, offering a delightful smoky flavor. The highlight of this dish is the creamy peanut sauce that adds a rich, nutty taste, making each bite irresistible. Plus, they’re simple to whip up, perfect for a casual gathering or a family dinner.

The combination of spices in the marinade enhances the meat, while the peanut sauce brings everything together with a burst of flavor. Serve these skewers with fresh cucumber slices for a refreshing crunch, and you’ve got a dish that’s sure to impress!

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon curry powder
• 1 tablespoon vegetable oil
• 1 teaspoon garlic powder
• 1 tablespoon lime juice
• 8 skewers (soaked in water for 30 minutes)
• 1 cup creamy peanut butter
• 1/2 cup coconut milk
• 2 tablespoons soy sauce (for sauce)
• 1 tablespoon lime juice (for sauce)
• 1 tablespoon honey (for sauce)
• Fresh cucumber slices (for serving)

Instructions

1. Marinate the Chicken: In a bowl, mix soy sauce, brown sugar, curry powder, vegetable oil, garlic powder, and lime juice. Add chicken pieces, ensuring they’re well-coated. Let marinate for at least 30 minutes.
2. Prepare the Peanut Sauce: In a saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, and honey. Stir over low heat until smooth and well mixed. Adjust consistency with water if needed.
3. Skewer the Chicken: Preheat the grill to medium-high heat. Thread marinated chicken pieces onto skewers.
4. Grill the Skewers: Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
5. Serve: Plate the skewers with a side of peanut sauce and fresh cucumber slices. Enjoy your homemade satay!

Charcoal Grilled Beef Rendang

Charcoal Grilled Beef Rendang is a mouthwatering dish bursting with rich flavors and spices. This Indonesian classic has a delightful mix of savory, spicy, and aromatic notes that make every bite a special experience. It’s fairly simple to prepare, making it an excellent choice for gatherings or a cozy weekend meal.

The beef becomes tender and juicy as it cooks over charcoal, absorbing the fragrant spices and smoky aroma. This dish is all about layering flavors, and once you try it, you’ll understand why it’s a favorite for many. Plus, the vibrant colors and textures make it a feast for the eyes!

Ingredients

• 2 lbs beef (cut into chunks)
• 1 cup coconut milk
• 2 tablespoons vegetable oil
• 1 onion (finely chopped)
• 4 cloves garlic (minced)
• 1-inch ginger (grated)
• 2-3 red chilies (sliced)
• 1 tablespoon tamarind paste
• 1 tablespoon palm sugar
• 2-3 kaffir lime leaves
• 1 stick lemongrass (crushed)
• Salt to taste
• Fresh herbs for garnish (optional)

Instructions

1. Prepare the Marinade: In a bowl, mix the coconut milk, onion, garlic, ginger, chilies, tamarind paste, palm sugar, kaffir lime leaves, and salt. Add the beef chunks and marinate for at least 2 hours, preferably overnight.
2. Grill the Beef: Preheat your charcoal grill. Remove the beef from the marinade and thread onto skewers if desired. Grill the beef over medium heat, turning occasionally, until cooked through and slightly charred, about 15-20 minutes.
3. Simmer the Sauce: While grilling, pour the remaining marinade into a pot and simmer on low heat for about 30 minutes until thickened. Adjust seasoning if needed.
4. Serve: Once the beef is grilled to perfection, drizzle with the thickened sauce and garnish with fresh herbs if using. Enjoy this delicious dish with steamed rice or flatbreads!

Spicy Grilled Lemongrass Chicken

Spicy grilled lemongrass chicken is a delightful dish that brings the vibrant flavors of Malaysia right to your grill. The chicken is marinated in a mixture of fragrant lemongrass, garlic, and spices, giving it a zesty kick that’s hard to resist. This recipe is simple enough for a weeknight dinner yet impressive enough for gatherings with friends and family.

The result is juicy, tender chicken with a smoky char from the grill, making each bite a burst of flavor. Serve it with a side of rice or fresh salad for a complete meal that’s sure to become a favorite.

Ingredients

• 4 chicken thighs or drumsticks
• 2 stalks of lemongrass, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon chili paste (adjust to taste)
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Prepare the Marinade: In a bowl, mix together the chopped lemongrass, garlic, ginger, soy sauce, fish sauce, chili paste, brown sugar, and lime juice to create a flavorful marinade.
2. Marinate the Chicken: Place the chicken in a resealable bag or a bowl. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
3. Preheat the Grill: Heat your grill to medium-high. Make sure the grates are clean and lightly oiled to prevent sticking.
4. Grill the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for about 6-8 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).
5. Serve: Once done, remove the chicken from the grill and let it rest for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

Grilled Fish in Banana Leaves

Grilled fish in banana leaves is a delightful Malaysian dish that combines fresh fish with fragrant herbs and spices, all wrapped in the natural goodness of banana leaves. This method of cooking not only keeps the fish moist and tender but also infuses it with a distinct, earthy flavor. The result is a wonderfully aromatic dish that’s both simple and satisfying to make, perfect for a casual gathering or a special meal.

With just a few ingredients and minimal prep time, grilling fish in banana leaves is accessible for cooks of all skill levels. The banana leaves act as a natural steamer, ensuring the fish is cooked evenly while keeping it rich in flavor. Serve it with a side of rice or fresh salad to complete your meal.

Ingredients

• 2 whole fish (like mackerel or snapper), cleaned
• 2 tablespoons vegetable oil
• 1 tablespoon lemongrass, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon chili paste (adjust to taste)
• Salt and pepper to taste
• 4-6 large banana leaves, cleaned and cut into squares
• Lime wedges for serving

Instructions

1. Prepare the Marinade: In a bowl, mix vegetable oil, lemongrass, garlic, ginger, turmeric, chili paste, salt, and pepper.
2. Marinate the Fish: Rub the marinade all over the fish, making sure to coat the inside as well. Let it marinate for at least 30 minutes.
3. Wrap the Fish: Place each fish in the center of a banana leaf square. Fold the leaves over the fish to create a neat package, securing them with kitchen twine if necessary.
4. Grill the Fish: Preheat your grill to medium heat. Place the wrapped fish on the grill and cook for about 15-20 minutes per side, or until the fish is cooked through and flakes easily with a fork.
5. Serve: Carefully unwrap the fish and serve with lime wedges on the side.

Herbed Grilled Lamb Chops

Herbed grilled lamb chops are a fantastic way to enjoy tender, juicy meat infused with vibrant flavors. The combination of fresh herbs and spices creates a deliciously fragrant marinade that enhances the natural richness of the lamb. This recipe is simple to follow, making it perfect for both experienced cooks and those new to grilling.

The result is a dish that’s packed with flavor and sure to impress your guests. Perfect for summer barbecues or cozy dinners, these lamb chops are best served with your favorite sides, like grilled vegetables or a fresh salad.

Ingredients

• 8 lamb chops
• 1/4 cup olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 4 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste

Instructions

1. Prepare the Marinade: In a bowl, whisk together olive oil, rosemary, thyme, garlic, Dijon mustard, honey, salt, and pepper until well combined.
2. Marinate the Lamb: Place the lamb chops in a resealable plastic bag or a shallow dish, and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for more flavor.
3. Preheat the Grill: Heat your grill to medium-high heat. Make sure the grill grates are clean and oiled to prevent sticking.
4. Grill the Chops: Remove the lamb from the marinade and discard any leftover marinade. Grill the lamb chops for about 4-5 minutes on each side for medium-rare, or longer if you prefer them well done.
5. Rest and Serve: Once cooked, remove the lamb chops from the grill and let them rest for a few minutes before serving. Enjoy with your favorite sides!

Sizzling Grilled Cuttlefish

Sizzling grilled cuttlefish is a delightful dish that captures the essence of Malaysian barbecue culture. Marinated to perfection, this seafood is tender, smoky, and packed with flavor. The combination of spices and a slight char from the grill creates a unique taste that’s both savory and slightly sweet. It’s simple to make and perfect for gatherings or a cozy dinner at home.

This dish is not just about taste; it’s also about the experience. When grilled, the cuttlefish develops beautiful grill marks and a lovely aroma that fills the air, enticing everyone around. Served with a tangy dipping sauce, it’s a crowd-pleaser that will have everyone coming back for more.

Ingredients

• 500g fresh cuttlefish, cleaned
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon honey or brown sugar
• 1 tablespoon chili paste (adjust to taste)
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 teaspoon black pepper
• Fresh coriander for garnish

Instructions

1. Prepare the Marinade: In a bowl, mix soy sauce, oyster sauce, honey, chili paste, minced garlic, lime juice, and black pepper.
2. Marinate the Cuttlefish: Add the cleaned cuttlefish to the marinade, ensuring they are well coated. Cover and let it marinate in the fridge for at least 30 minutes.
3. Preheat the Grill: Heat your grill or barbecue on medium-high heat.
4. Grill the Cuttlefish: Once hot, place the marinated cuttlefish on the grill. Cook for about 3-4 minutes on each side or until they are cooked through and have nice grill marks.
5. Serve: Remove from the grill, garnish with fresh coriander, and serve hot with your favorite dipping sauce.

Sticky Rice with Grilled Sausages

This dish combines the sweet chewiness of sticky rice with the smoky flavor of grilled sausages, creating a delightful meal that’s both satisfying and easy to prepare. The contrast between the tender rice and the crispy sausages makes for a perfect bite, and it’s great for a casual gathering or a simple weeknight dinner.

Making this dish is straightforward; it requires minimal ingredients and can be ready in no time. Just prepare the sticky rice, grill your favorite sausages, and you’re set for a delicious meal that will please everyone!

Ingredients

• 2 cups glutinous rice
• 4 cups water
• 1 tablespoon salt
• 6-8 grilled sausages (your choice)
• Sesame seeds (for garnish)
• Fresh cilantro (for garnish)

Instructions

1. Soak the glutinous rice in water for at least 4 hours or overnight. Drain and rinse.
2. Steam the soaked rice for about 30-40 minutes until it becomes tender and sticky. Make sure to check regularly.
3. While the rice is steaming, grill the sausages until they are browned and cooked through.
4. Once the rice is done, fluff it with a fork and season with salt. Form the rice into small balls or molds.
5. Serve the sticky rice with grilled sausages on the side, garnished with sesame seeds and fresh cilantro. Enjoy!

Malaysian Spiced Grilled Tofu

Malaysian spiced grilled tofu is a delicious and vibrant dish that brings a burst of flavor to your dinner table. The marinade is a delightful mix of spices, giving the tofu a savory and slightly smoky taste that pairs beautifully with the grill’s heat. This recipe is simple to follow and perfect for both novice cooks and seasoned chefs looking to add a new twist to their grilling repertoire.

Grilling the tofu not only enhances its texture but also allows the spices to meld beautifully, creating a satisfying bite in every piece. Whether enjoyed on its own or as part of a larger meal, this dish is sure to impress.

Ingredients

• 14 oz (400 g) firm tofu, drained and pressed
• 3 tablespoons soy sauce
• 2 tablespoons peanut butter
• 1 tablespoon fresh lime juice
• 1 tablespoon chili paste
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Salt and pepper to taste
• Cilantro for garnish

Instructions

1. Prepare the Marinade: In a bowl, mix together soy sauce, peanut butter, lime juice, chili paste, turmeric, garlic powder, and ginger powder until smooth.
2. Marinate the Tofu: Cut the pressed tofu into thick slices or cubes and coat them in the marinade. Let it sit for at least 30 minutes to absorb the flavors.
3. Grill the Tofu: Preheat your grill to medium heat. Place the marinated tofu on the grill and cook for about 3-4 minutes on each side, or until grill marks appear and the tofu is heated through.
4. Serve: Remove from the grill and sprinkle with salt and pepper. Garnish with fresh cilantro before serving.

Grilled Shrimp Salad with Lime Dressing

This Grilled Shrimp Salad with Lime Dressing is a fresh and vibrant dish that captures the flavors of Malaysian cuisine. Juicy, grilled shrimp are paired with crisp greens and a medley of colorful vegetables, creating a delightful combination of textures and tastes. The tangy lime dressing adds a zesty kick that perfectly complements the sweetness of the shrimp.

Making this salad is simple and quick, making it a perfect choice for a light lunch or dinner. Just grill the shrimp, toss everything together, and drizzle with the dressing. It’s healthy, satisfying, and bursting with flavor!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 avocado, diced
• Fresh cilantro for garnish

Instructions

1. Marinate the Shrimp: In a bowl, combine shrimp, olive oil, garlic powder, salt, and pepper. Let it marinate for about 15 minutes.
2. Grill the Shrimp: Preheat the grill to medium-high heat. Grill the shrimp for 2-3 minutes on each side until they are pink and opaque.
3. Prepare the Salad: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, bell pepper, and avocado.
4. Add the Shrimp: Once grilled, add the shrimp on top of the salad mix.
5. Serve: Drizzle with lime dressing and garnish with fresh cilantro before serving.

Coconut Cream Grilled Eggplant

Coconut Cream Grilled Eggplant is a delightful dish that perfectly balances the savory and creamy elements of grilled eggplant with rich coconut cream. The charred flavor from grilling adds a smoky touch, while the coconut cream enhances the overall taste with a hint of sweetness. This dish is not only simple to make, but it also brings a tropical flair to your barbecue spread.

Whether you’re hosting a summer cookout or simply looking to try something new, this recipe is sure to impress. It’s vegetarian-friendly and can easily be served as an appetizer or side dish. Let’s dive into the ingredients and how to make this delicious dish!

Ingredients

• 2 medium eggplants, sliced into 1-inch rounds
• 1 cup coconut cream
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lime juice
• Fresh cilantro, for garnish

Instructions

1. Prepare the Marinade: In a bowl, whisk together coconut cream, olive oil, garlic powder, salt, black pepper, and lime juice until well combined.
2. Marinate the Eggplant: Place the eggplant slices in a shallow dish and pour the marinade over them. Make sure each slice is well-coated. Cover and let it marinate for at least 30 minutes.
3. Preheat the Grill: Heat your grill to medium-high. Once hot, lightly oil the grill grates to prevent sticking.
4. Grill the Eggplant: Place the marinated eggplant slices on the grill. Cook for about 4-5 minutes on each side, or until they are tender and have nice grill marks.
5. Serve: Remove from the grill and garnish with fresh cilantro. Enjoy warm or at room temperature!

Stuffed Grilled Peppers with Minced Meat

Stuffed grilled peppers are a delightful dish that combines fresh veggies and savory minced meat, perfect for a summer barbecue or a cozy family dinner. The peppers are tender, with a slightly smoky flavor from the grill, and they’re filled with a savory meat mixture that’s both tasty and satisfying. With a drizzle of creamy sauce on top, these peppers are not just visually appealing, but they also pack a punch of flavor.

This recipe is easy to make and requires minimal prep time, making it great for both novice cooks and experienced chefs. The combination of spices and seasonings elevates the minced meat, while the peppers add a nice crunch. Let’s get cooking!

Ingredients

• 4 bell peppers (red, green, yellow, or orange)
• 1 pound minced meat (beef, chicken, or lamb)
• 1 cup cooked rice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon soy sauce
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• Salt to taste
• 1 cup shredded cheese (optional)
• Olive oil for grilling

Instructions

1. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Brush the outside with olive oil and set aside.
2. Cook the Filling: In a skillet, heat a bit of olive oil over medium heat. Sauté the chopped onion and minced garlic until soft. Add the minced meat and cook until browned. Stir in the cooked rice, soy sauce, ground black pepper, paprika, and salt. Mix well and remove from heat.
3. Stuff the Peppers: Fill each bell pepper with the meat and rice mixture, packing it tightly. If you like, top with shredded cheese for an extra layer of flavor.
4. Grill the Peppers: Preheat your grill to medium heat. Place the stuffed peppers upright on the grill and cook for about 15-20 minutes, or until the peppers are tender and slightly charred.
5. Serve: Remove from the grill and let cool slightly before serving. Drizzle with your favorite sauce if desired. Enjoy your delicious stuffed grilled peppers!

BBQ Pork Belly with Sambal

This BBQ Pork Belly with Sambal is a delightful dish that combines rich flavors with a hint of heat. The pork belly is tender and juicy, while the sambal adds a spicy kick, making it a perfect choice for those who love bold tastes. It’s surprisingly simple to prepare, making it great for both experienced cooks and novices alike.

The balance of savory, sweet, and spicy flavors in this dish will make your taste buds dance. Whether you’re grilling for a special occasion or just a family dinner, this recipe is sure to impress!

Ingredients

• 2 pounds pork belly, skin scored
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon five-spice powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup sambal oelek (or your favorite chili paste)
• Fresh cilantro, for garnish

Instructions

1. Marinate the Pork: In a bowl, combine soy sauce, honey, rice vinegar, five-spice powder, salt, and pepper. Score the pork belly skin and rub the marinade all over the meat. Let it marinate for at least 30 minutes, or overnight for deeper flavor.
2. Prepare the Grill: Preheat your grill to medium-high heat. Ensure the grill grates are clean and oiled to prevent sticking.
3. Grill the Pork: Place the marinated pork belly on the grill, skin side down. Grill for about 5-7 minutes or until the skin is crispy. Flip the pork over and grill for an additional 15-20 minutes, basting with leftover marinade.
4. Serve: Once cooked, remove the pork from the grill and let it rest for a few minutes. Slice into bite-sized pieces, drizzle with sambal, and garnish with fresh cilantro before serving.

Coconut Pudding with Grilled Banana

Coconut pudding with grilled banana is a delightful dessert that brings tropical flavors to your table. The creamy, smooth texture of the pudding pairs perfectly with the caramelized sweetness of the grilled bananas, creating a taste sensation that’s both refreshing and indulgent. Plus, this treat is easy to whip together, making it a fantastic choice for any occasion.

This dessert not only satisfies your sweet tooth but also offers a unique blend of textures and flavors. The richness of the coconut pudding is balanced by the subtle smokiness from the grilled bananas, taking the dish to a whole new level. It’s a simple yet impressive dessert that is sure to impress your guests!

Ingredients

• 1 cup coconut milk
• 1/4 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 ripe bananas, sliced
• 1 tablespoon butter
• Toasted coconut flakes, for garnish

Instructions

1. Prepare the Pudding: In a saucepan, combine coconut milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in vanilla extract.
2. Chill the Pudding: Pour the pudding into serving bowls and let it cool to room temperature. Then, cover and refrigerate for at least 2 hours to set.
3. Grill the Bananas: Preheat a grill or grill pan over medium heat. Melt butter and brush it onto the banana slices. Grill the slices for about 2-3 minutes on each side until they have nice grill marks and are slightly caramelized.
4. Serve: Top the chilled coconut pudding with grilled banana slices and sprinkle with toasted coconut flakes before serving.

Peanut Butter Grilled Chicken Wings

Peanut Butter Grilled Chicken Wings are a unique and tasty twist on traditional wings. They combine the rich, nutty flavor of peanut butter with savory spices to create a deliciously sticky and satisfying dish. Perfect for a BBQ or game day, these wings are easy to prepare and sure to impress your guests.

The peanut butter glaze balances sweetness and saltiness, making every bite a treat. Pair these wings with your favorite dipping sauce, and you have a crowd-pleaser that’s both fun and flavorful!

Ingredients

• 2 pounds chicken wings
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1 tablespoon sriracha (optional, for heat)

Instructions

1. Marinate the Wings: In a large bowl, mix together peanut butter, soy sauce, honey, sesame oil, garlic, ginger, black pepper, and sriracha. Add the chicken wings and toss well to coat. Marinate in the fridge for at least 1 hour, or overnight for more flavor.
2. Preheat the Grill: Set your grill to medium heat. If using a charcoal grill, arrange the coals for indirect cooking.
3. Grill the Wings: Remove the wings from the marinade and place them on the grill. Cook for about 15-20 minutes, turning occasionally, until the wings are nicely charred and cooked through.
4. Glaze the Wings: In the last few minutes of cooking, brush some of the leftover marinade over the wings for extra flavor. Make sure the marinade cooks off before serving.
5. Serve: Remove the wings from the grill and let them rest for a few minutes before serving. Enjoy with your favorite dipping sauce!

Grilled Vegetable Skewers with Satay Sauce

Grilled vegetable skewers are a delightful way to enjoy fresh produce while capturing the essence of Malaysian flavors. These skewers combine a medley of colorful vegetables, grilled to perfection, and are served with a rich satay sauce that adds a nutty, savory twist. This recipe is not only simple to prepare but also allows you to customize your skewers with your favorite veggies.

The combination of smoky grilled vegetables and creamy satay sauce creates a delicious experience. Perfect for any gathering or quick weeknight dinner, these skewers are sure to impress your family and friends!

Ingredients

• 1 bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, quartered
• 1 cup cherry tomatoes
• 1 cup mushrooms, whole
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Wooden or metal skewers

Instructions

1. Prep the Skewers: If using wooden skewers, soak them in water for about 30 minutes to prevent burning. Preheat your grill to medium-high heat.
2. Season the Vegetables: In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper until well coated.
3. Assemble the Skewers: Thread the vegetables onto the skewers, alternating colors for a vibrant presentation.
4. Grill the Skewers: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and have nice grill marks.
5. Serve: Remove the skewers from the grill and drizzle with satay sauce before serving. Enjoy warm!

Malaysian BBQ Platter for Sharing

This Malaysian BBQ platter is a delightful mix of flavors and textures, perfect for sharing with friends and family. The combination of grilled meats and vibrant vegetables creates a colorful and appetizing spread that is sure to impress everyone at the table.

Simple to make, this dish allows you to enjoy the smoky aroma of grilled meats alongside the freshness of vegetables. The marinated meats are tender and juicy, while the veggies add a nice crunch, making each bite satisfying.

Ingredients

• 500g chicken thighs, cut into cubes
• 500g beef, cut into cubes
• 2 bell peppers, chopped
• 1 zucchini, sliced
• 1 onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions

1. Marinate the Meat: In a bowl, combine chicken and beef with soy sauce, oyster sauce, honey, garlic, ginger, salt, and pepper. Let it marinate for at least 30 minutes.
2. Prepare the Skewers: Thread the marinated meats and vegetables onto skewers, alternating between chicken, beef, bell peppers, zucchini, onion, and cherry tomatoes.
3. Preheat the Grill: Heat your grill to medium-high heat. If you’re using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Grill the Skewers: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the meats are cooked through and have nice grill marks.
5. Serve: Remove the skewers from the grill and let them rest for a few minutes before serving. Enjoy your BBQ platter warm with lime wedges for squeezing over the top.