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Recipe from: Colonel Ian F. Khuntilanont-Philpott
A word of caution is in order here. My wife cooked this for me last week and I found it almost too hot to eat. Since I eat hot chili/curry style food two or three meals a day it may be an idea for those less acclimated to the food to either reduce the amount of chili, or reduce the marinade time (it can be reduced to zero - simply pour the sauce over the meat and serve).
Take a pork steak or similar cut of meat, about a pound in weight, and barbeque or grill it to the desired degree of done-ness.
Take a cup of prik ki nu daeng and roast them in a moderate oven (or grill them), until the skin begins to change colour (we do this in a hot air "turbo" roaster - but any suitable oven or roaster will do).
Grind the chilis to a pulp and add equal parts of tamarind juice and fish sauce until the whole forms a slightly fluid paste.
Cut the pork diagonally across the grain into eigth inch thick slices, and cut the slices into 1 inch long pieces and then toss with the sauce and allow to marinade for about 24 hours.
Add 1 cup of very thinly sliced onions and two tablespoons of freshly grated root ginger, and half a cup of chopped coriander leaves.
Toss (as a salad is tossed) and serve on a bed of lettuce with a bowl of sticky rice (if not available ordinary steamed white rice will do).