Malaysian Grilling with Zakary Pelaccio

How To Make Malaysian Grilling With Zakary Pelaccio.


  • Marinade Chicken
  • Sauce
  • Turmeric Marinated Shrimp
  • The Baqar
  • Salt
  • Lime
  • Tumeric
  • Fish
  • Shrimp
  • Sugar



One new ingredients and combination of flavors but it’s also about technique. I took a trip to malaysia to read my most recent trip to malaysia. Where i spent some time in the northeast what you find is a lot of roadside grilling and in particular one of their most well known dishes is i am perche. Really literally means like basted or splash to chicken and the idea is that you make a marinade for the chicken and then you base the chicken with this marinade. As it’s cooking and then you boil the marinade and use the marinade as the sauce as well so when the chicken is done. So it serve this you know throughout the process you’re using the same sauce and the sauce evolves as the protein is cooked.


But we have that turmeric marinated shrimp this shrimp is cooked in the baqar style which means grill or grill the typical way that they cook fish is they’ll rub it with little salt turmeric and lime and you know squid or fish and shrimp. Then they’ll toss it on the griddle i don’t think, i ever doubted the people who want to cook these flavors. Because the flavors are great you know it’s you know to me. I mean that’s why i wanted to cook the flavors and why i wanted to bring those flavors to the fore who doesn’t like chili and chili mixed with palm sugar mixed with fish sauce you know this sort of it’s is like the holy trinity right there.