Mu yang takrai (bbq pork w/lemon grass)

Yield: 4 Servings

Measure Ingredient
1 pounds Pork cut into bite sized pieces
10 tablespoons Palm sugar
10 tablespoons Nam pla (fish sauce)
10 tablespoons Dark soy sauce
10 tablespoons Takrai (lemon grass); sliced very thinly
5 tablespoons Whiskey
5 tablespoons Hom daeng (shallots); sliced very thinly
5 tablespoons Kratiem (garlic); minced
5 tablespoons Coconut milk
3 tablespoons Sesame oil
1 tablespoon Prikthai (black pepper); freshly ground

FOR THE MARINADE

From: "Colonel I. F. K. Philpott" <colonel@...> Date: Wed, 03 Jul 1996 10:53:01 -0700 As part of my series of recipes for the short short summer in temperate latitudes, here is yet another Thai barbeque recipe.

This is essentially a hawker food: meat (usually pork) is threaded on skewers or satay sticks and cooked over a charcoal braziere, and then served along with a dipping sauce in a small plastic bag.

It makes an easy recipe for a summer afternoon's barbeque.

Alternatively you can make it with pork chops or even with spareribs or chicken pieces... it even makes a barbeque sauce for hamburgers and hot dogs...

Method: Mix the marinade ingredients, except the coconut milk and in a saucepan or wok, simmer until reduced to about half the original volume.

Allow to cool, and add the coconut milk, stirring until combined.

Marinade the meat for 1-3 hours in a cool place, then drain well, and thread onto skewers.

Barbeque the meat until cooked. Heat the marinade until simmering, stirring for 1-2 minutes (to cook any blood that has dripped from the marinading meat, and hence sterilize it), and serve as a dipping sauce for the meat.

CHILE-HEADS DIGEST V3 #032

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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