| 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.
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”