© Copyright 1995-2020, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
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.