Ingredients

BBQ Sauce:
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 serrano chiles, de-stemmed, minced
2 tablespoons, rinsed fermented black beans
2 medium red onions, roughly chopped
1 tablespoon sambal
2 cups chopped fresh tomatoes (3 medium tomatoes) or drained whole roma tomatoes
1/4 cup rice wine vinegar
1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup sugar
Canola oil to cook

Salt and black pepper to taste

Directions

In a skillet coated with oil,
saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes.
Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very
low heat for 15 minutes. Season and check. Using a hand blender or a food processor, blend
thoroughly and re-check for seasoning. Chill.

Ingredients

1 Pork loin,
back ribs (at least 8 ribs, 3 to 5 pounds)
1 free range chicken, broken down on the bone
12 large shrimp, de-veined, peeled with tail on
BBQ sauce

Directions

For the ribs, cut in half if necessary to fit
steamer. Season ribs with salt and pepper and steam for 45 to 60 minutes. The ribs should
be fully cooked and softened. Prepare a medium-hot oiled grill. Season the ribs, chicken
and shrimp then dip in the BBQ sauce and place on grill. Watch carefully and have a spray
bottle of water handy to squelch flare ups. Rotate and turn the proteins often and brush
with additional BBQ sauce. The shrimp will take only 8 minutes, the ribs and chicken about
15 minutes.

Ingredients

Grilled Vegetable Slaw:
1 medium eggplant, sliced 1/4-inch

1 large zucchini, sliced lengthwise, 1/4-inch
1 large red onion, sliced 1/4-inch
1 large carrot, peeled, sliced lengthwise, 1/4-inch
1/4 cup olive oil
Juice of 2 lemons
Salt and freshly ground black pepper

Roasted Potatoes:
2 pounds red bliss potatoes, washed and cut in half
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
6 scallions, sliced 1/8-inch
Salt and freshly ground black pepper

Directions

Vegetable Slaw:
In a large bowl, toss all of the vegetables with the olive oil and season with salt and
pepper. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the
way through. Slice the vegetables on an angle into 1/4-inch strips. Toss the vegetables

with the juice, taste, and season again.

Roasted Potatoes:
In a large bowl, toss everything together. Wrap in a double thick foil 'papillote'. Place
on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and
seasoning.

Plating:
On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ
on top and serve.

Drink Suggestions: Shanghai Beer