Mu Yang Takrai (Bbq Pork W/lemon Grass)

4 Servings

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Mu Yang Takrai (Bbq Pork W/lemon Grass) Ingredients

1 lb Pork cut into bite sized	5 tb Whiskey
FOR THE MARINADE	5 tb Hom daeng (shallots); sliced
10 tb Palm sugar	5 tb Kratiem (garlic); minced
10 tb Nam pla (fish sauce)	5 tb Coconut milk
10 tb Dark soy sauce	3 tb Sesame oil
10 tb Takrai (lemon grass); sliced	1 tb Prikthai (black pepper);

Instructions for Mu Yang Takrai (Bbq Pork W/lemon Grass)

From: "Colonel I. F. K. Philpott" 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 afternoons 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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CitrusCuisine: Uncategorized