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Title: Mu Yang Takrai (Bbq Pork W/Lemon Grass)
Yield: 4 Servings

Ingredients

      1 lb pork cut into bite sized
           -pieces

Instructions

------------------------------FOR THE MARINADE------------------------------
10 tb palm sugar
10 tb nam pla (fish sauce)
10 tb dark soy sauce
10 tb takrai (lemon grass); sliced
- very thinly
5 tb whiskey
5 tb hom daeng (shallots); sliced
- very thinly
5 tb kratiem (garlic); minced
5 tb coconut milk
3 tb sesame oil
1 tb prikthai (black pepper);
-freshly ground

From: "Colonel I. F. K. Philpott"

Date: Wed, 03 Jul 1996 10:53:01 -0700
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...

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

CHILE-HEADS DIGEST V3 #032

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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