Recipe - Mu Yang Takrai (Bbq Pork Wlemon Grass)

1 pound Pork cut into bite sized
pieces

FOR THE MARINADE
10 tablespoon Palm sugar
10 tablespoon Nam pla (fish sauce)
10 tablespoon Dark soy sauce
10 tablespoon Takrai (lemon grass); cut or sliced up
very thinly
5 tablespoon Whiskey
5 tablespoon Hom daeng (shallots); cut or sliced up
very thinly
5 tablespoon Kratiem (garlic); minced
5 tablespoon Coconut milk
3 tablespoon Sesame oil
1 tablespoon Prikthai (black pepper);
freshly ground

From: "Colonel I. F. K. Philpott" colonel@korat1.vukorat.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 13 hours in a cool place, then drain well, and
thread onto skewers.

Barbeque the meat until cooked.

Heat the marinade until simmering, stirring for 12 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.

CHILEHEADS DIGEST V3 #032

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.