| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains, Dairy |
Thai |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork cut into bite sized |
|
|
pieces |
| 10 |
T |
Palm sugar |
| 10 |
T |
Nam pla, fish sauce |
| 10 |
T |
Dark soy sauce |
| 10 |
T |
Takrai, lemon grass sliced |
|
|
very thinly |
| 5 |
T |
Whiskey |
| 5 |
T |
Hom daeng, shallots sliced |
| 5 |
T |
Kratiem, garlic minced |
| 5 |
T |
Coconut milk |
| 3 |
T |
Sesame oil |
| 1 |
T |
Prikthai, black pepper |
|
|
freshly ground |
INSTRUCTIONS
From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
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, http://www.erols.com/hosey.
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