Barbeque (western sauces)

The other day we had a small barbeque up in Cameron Highlands. We had bought the stove on a previous trip to Cameron Highlands. If I remember correctly, the stove was only RM20. Compact and light, minus the fuss of those with many parts to screw.

Usually, to get nice barbeque, there are only two factors.

1) The fire use to barbeque must be embers, i.e. when the charcoal have finished burning bright fires.

2) The meats must be seasoned for several hours, overnight if possible.

Even badly seasoned meats will taste good if these two rules are adhered to.

I merely pour some of the sauces I have in my kitchen here in Penang and brought them to Cameron Highlands, in a plastic bag.


Many people had asked me how to get ‘western’ flavoured foods. Over here in Malaysia, we do not have that many choices where western sauces are concerned. Some of them are pretty expensive and only some exclusive shops sell them. So, the above are the three basic sauces, excluding the red wine vinegar. They are Maggi seasoning, Lea and Perrins plus HP sauce.

So far, whenever I cook western, I merely have to put a few dashes of each and it tastes ‘pretty western’ to me.

1 chicken, cut in 8 pieces, slit some of the thicker parts like the thighs and chicken breasts to absorb more sauce

1 tablespoon of Maggi seasoning
1 tablespoon of Lea & Perrin
2 tablespoon of HP sauce

2 tablespoon honey (or sugar)
dashes of white pepper
salt to taste
Juice of 1 lemon or 1 tablespoon of red wine vinegar

Dijon mustard
half clove garlic, pounded
1 thumb-size ginger (squeeze the juice only)

Season chicken overnight, if possible, or at least several hours.

When grilling, use either butter or some oil. Mix with honey. Baste the meat as you grill.

To make a nice fragrant brush, use one stalk lemon grass, bruise and use it as a brush to baste the meat. Dip it into the butter/honey mixture, rub on chicken. Or use the leaves of a few pandans.


To know if you meat is cooked, poke through with a chopstick or satay stick. If blood ooze out or if you have difficulties poking through the meat, it is NOT cooked.

When seasoning, be generous with the sauces. Do not be too rigid, following too closely to a recipe. Be daring, use your imagination and try something new. I poured some red wine into the meats and it came out very nice.

Other things that can be easily cook/bbq and complement the chicken are:
corn-on-the-cob, potatoes (wrapped in foil and dropped into fire), capsicums, sausages

If only our Malaysian climate is not so hot, then I can enjoy nice barbeque more often.

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5 thoughts on “Barbeque (western sauces)


    (June 17, 2005 - 3:27 am)

    I’m a new reader of your blog. U did a great job there n 2 thumbs up for the creative effort. Keep blogging…



    (June 17, 2005 - 9:14 am)

    Nothing tastes as good as BBQ over smoldering coals. Mustn’t forget the ketchup.


    (June 17, 2005 - 10:35 am)

    Ohya, you can try bbqueing beef too if you like. The other time I simply tried out the Korean BBQ recipe, but instead I used the sauce to marinate the beef to bbq them instead of grilling them. Syiok! It’s the same one I did when I recently posted about the Korean BBQ chicken which I stirred fried. Fuh. The sweet sweet taste of it, the whole thing got sapu-ed habis before I even got to eat.

    […] HP sauce is the blue bottle on the right. These are bottles of sauce I used for BBQ. […]

    […] I roasted some chicken.  You can find the different recipes of roasted chicken here and barbeque chicken here. […]

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