Yield: 4 Servings
|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||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, .