Mu Yang Takrai (Bbq Pork With Lemon Grass)

Recipe Ingredients

1 lb	454g / 16oz	Pork cut into bite sized pieces
		For The Marinade
10 tablespoons	150ml	Palm sugar
10 tablespoons	150ml	Nam pla - (fish sauce)
10 tablespoons	150ml	Dark soy sauce
10 tablespoons	150ml	Takrai (lemon grass) - sliced very thinly
5 tablespoons	75ml	Whiskey
5 tablespoons	75ml	Shallots, sliced very thinly
5 tablespoons	75ml	Kratiem, (garlic) - minced
5 tablespoons	75ml	Coconut milk
3 tablespoons	45ml	Sesame oil
1 tablespoon	15ml	Black pepper, freshly ground

Recipe Instructions

As part of my series of recipes for the 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 brazier, 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.

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 marinating meat, and hence sterilize it), and serve as a dipping sauce for the meat.

Recipe By: Muoi Khuntilanont

Source:
"Thai Cooking From the Siam Cuisine Restaurant"

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