Primal Grill With Steven Raichlen

Asia's Crossroads

Season 3, Episode 7 of 13

Some of the world's biggest flavors come hot off some of the world's smallest grills. Proof positive? Sizzling beef sates-cut from well-marbled rib eye steaks and masterfully spiced with cumin, coriander, and turmeric from tiny Singapore. From Guam, where the sun first rises on American barbecue, comes a main-course chicken salad like your mother never made: smoked chicken with freshly grated coconut and vivifying doses of lime juice and chiles. Cambodia boasts some of the world's best grilled corn (basted with coconut milk), while Malaysia gives us a unique way for preparing swordfish: slathered with lemongrass paste, then wrapped and grilled in banana leaves-a popular Asian technique that not only keeps the fish moist, but that keeps it from sticking to the grill grate. Singapore Beef Sates; Guamian Chicken Salad; Malaysian Swordfish in Banana Leaves; Cambodian Corn.

Previously Aired

Day
Time
Channel
12/3/2012
10:30 a.m.
12/3/2012
12:30 p.m.
12/3/2012
5:30 p.m.
12/4/2012
1:30 a.m.
12/8/2012
8:30 a.m.
12/8/2013
3 p.m.
12/11/2013
11 a.m.
12/11/2013
6 p.m.
12/12/2013
2 a.m.
12/29/2013
3:30 p.m.
5/22/2014
12:30 p.m.
7/29/2015
noon
3/15/2019
9 a.m.
3/15/2019
3 p.m.
2/24/2020
11 a.m.
2/24/2020
8:30 p.m.
2/25/2020
3:30 a.m.
9/24/2021
1 p.m.
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