| 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" <[email protected]> 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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