| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains, Dairy | Thai | Meat | 4 | Servings |
INGREDIENTS
| 1 | lb | Pork cut into bite sized pieces |
| 10 | tb | Palm sugar |
| 10 | tb | Nam pla (fish sauce) |
| 10 | tb | Dark soy sauce |
| 10 | tb | Takrai (lemon grass); sliced very thinly |
| 5 | tb | Whiskey |
| 5 | tb | Hom daeng (shallots); sliced very thinly |
| 5 | tb | Kratiem (garlic); minced |
| 5 | tb | Coconut milk |
| 3 | tb | Sesame oil |
| 1 | tb | Prikthai (black pepper); freshly ground |
INSTRUCTIONS
FOR THE MARINADE 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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