Preparation
To allow the flavours to fully develop, some Asian dishes benefit from marination
prior to cooking. Thus, the
hoisin and orange pork tenderloin, served on Monday, should ideally be marinated
beginning Sunday night or Monday morning, while the teriyaki salmon, served
on Tuesday, should be marinated beginning Monday night or Tuesday morning.
Furthermore, to save valuable time throughout the week, you can prepare your sauces
and marinades in advance (see recipes), such as on Sunday. By keeping them in the
refrigerator for several days, they’ll be ready to use when you need them.