Mu Yang Takrai (BBQ Pork with Lemon Grass ? Thai)
Posted by WingsFan91 at recipegoldmine.com 11/15/2001 4:54 pm
As part of my series of recipes for the short short summer in temperate latitudes, here is yet another Thai barbecue recipe.
This is essentially a hawker food: meat (usually pork) is threaded on skewers or satay sticks and cooked over a charcoal brazzier, and then served along with a dipping sauce in a small plastic bag.
It makes an easy recipe for a summer afternoon’s barbecue.
Alternatively you can make it with pork chops or even with spareribs or chicken pieces…it even makes a barbecue sauce for hamburgers and hot dogs.
1 pound pork, cut into bite size pieces
10 tablespoons palm sugar
10 tablespoons nam pla (fish sauce)
10 tablespoons dark soy sauce
10 tablespoons takrai (lemon grass), sliced very thinly
5 tablespoons whiskey
5 tablespoons hom daeng (shallots), sliced very thinly
5 tablespoons kratiem (garlic), minced
5 tablespoons coconut milk
3 tablespoons sesame oil
1 tablespoon prikthai (black pepper), freshly ground
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 to 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 marinating meat, and hence sterilize it), and serve as a dipping sauce for the meat.
Special thanks to – Muoi Khuntilanont.