Last weekend, Associate Editor, Coral, emailed Punyaratabandhu with some of her burning grilling questions.
Coral Lee: You write that grilled dishes are among the most glorious dishes of Southeast Asian cuisine—but are also hardly known in America. Why is that?The majority of people in America, unless they travel to the region or are connected in some way to a Southeast Asian family, are exposed to the cuisines of Southeast Asia almost solely through the restaurants that serve them.
So, because of this, the vast, glorious, and celebrated world of Southeast Asian charcoal-grilled dishes—encompassing countless iterations of grilled chicken, smoked ribs, charcoal-roasted pork, skewers, and more—has remained opaque to most people in America. I want to see these restaurants unshackled from the misguided notion that unless it’s cheap, Asian food is overpriced.
To combat that fear, I would read up on books on grilling and barbecue, and watch as many instructional videos out there as I can. Soon you’ll come to see that with some knowledge, experience, and great tools, controlling a live fire in your backyard or apartment balcony isn’t that much more difficult than controlling a gas burner, broiler, or oven.
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