Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Mu Yang Takhrai (BBQ Pork with Lemon Grass) หมูย่างตะไคร

Recipe from: Colonel Ian F. Khuntilanont-Philpott

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.

1 pound of pork cut into bite sized pieces

For the marinade:
10 tablespoons of palm sugar
10 tablespoons of nam pla
10 tablespoons dark soy sauce
10 tablespoons of takrai (lemon grass), sliced very thinly
5 tablespoons of whiskey
5 tablespoons of hom daeng (shallots), sliced very thinly
5 tablespoons of kratiem (garlic), minced
5 tablespoons of 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 to 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.


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