| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 8 | Servings | |
INGREDIENTS
| 1 | lb | Beef |
| 2 | Red Jalapenos; stems removed | |
| 1/4 | c | Lemongrass; sliced thin |
| 6 | Lime leaves -or- | |
| 1 | Lime; peel of | |
| 4 | Cloves garlic | |
| 1 | ts | Galangal |
| 1/2 | c | Oyster sauce |
| 2 | tb | Sugar |
| 1 | pn | Salt |
| 1/2 | c | Water |
INSTRUCTIONS
MARINADE [email protected] Recipe By: Richard Sterling Cut beef into thin slices and thread onto skewers. Mash or blend the Jalapeno, lemon grass, lime leaves, garlic and galangal together. Combine the mixture with the remaining marinade ingredients. Place in a saucepan, and bring to a boil for 1 minute. Remove from the heat and let cool. Taste for sweetness; it should be present but not dominant. Marinate the beef in the refrigerator for at least one hour. Grill the skewers over hot coals, keeping the beef at least four inches from the heat least the sugar burn, until desired doneness. Serving suggestion: Before cooking, stick a chunk of fresh pineapple on the end of each skewer. Serve with Green Mango Salad and steamed rice. NOTES : Use a mortar and pestle to combine the ingredients or if you lack one, use a blender. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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