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Title: Mu Yang Takrai (Bbq Pork With Lemon Grass)
Yield: 1

Ingredients

      1 lb pork cut into bite sized
           -pieces
 
  ------------------------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 shallots; sliced very thinly
      5 tb kratiem; (garlic), minced
      5 tb coconut milk
      3 tb sesame oil
      1 tb black pepper; freshly ground

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

Per serving: 694 Calories (kcal); 59g Total Fat; (95% calories from fat);
2g Protein; 4g Carbohydrate; 0mg Cholesterol; 12mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat;
0 Other Carbohydrates

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