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Рецепт Thai Barbeque Pork With Lemon Grass (Mu Yang Takrai)
by Global Cookbook

Thai Barbeque Pork With Lemon Grass (Mu Yang Takrai)
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Ингредиенты

  • 1 lb pork cut bite size
  • 10 Tbsp. palm sugar
  • 10 Tbsp. fish sauce
  • 10 Tbsp. thick soy sauce
  • 10 Tbsp. very thinly-sliced lemon grass
  • 5 Tbsp. whiskey
  • 5 Tbsp. very thinly-sliced shallots
  • 5 Tbsp. chopped garlic
  • 5 Tbsp. coconut lowfat milk
  • 3 Tbsp. sesame oil
  • 1/2 Tbsp. Thai pepper pwdr - (to 1 tbspn)

Инструкции

  1. Mix the marinade ingredients, except the coconut lowfat milk and in a saucepan or possibly wok, simmer till reduced to about half the original volume. Allow to cold, and add in the coconut lowfat milk, stirring till combined.
  2. Marinate the meat for 1 to 3 hrs in a cold place, then drain well, and thread onto skewers. Barbeque the meat till cooked.
  3. Heat the marinade till simmering, stirring for 1 to 2 min (to cook any blood which has dripped from the marinating meat, and hence sterilize it), and serve as a dipping sauce for the meat.
  4. Comments: This is essentially a hawker food: meat (usually pork) is threaded on skewers or possibly satay sticks and cooked over a charcoal braziere 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 possibly even with spareribs or possibly chicken pcs. It even makes a barbeque sauce for hamburgers and warm dogs.