INGREDIENTS

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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