Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Mu Yang Takrai
Date: December 14, 2007
Send by WingsFan91 at formulagoldmine.com 11/15/2001 4:54 pm
As part of my series of formulas for the short short summer in temperate latitudes, here is yet another Thai barbecue formula.
This is essentially a hawker food: meat (usually pork) is threaded on skewers or satay sticks and cooked over a charcoal brazzier, and then served along with a dipping sauce in a little plastic bag.
It makes an easy formula for a summer afternoon's barbecue.
Alternatively you can make it with pork chops or even with spareribs or chicken pieces...it even makes a barbecue sauce for hamburgers and hot dogs.
1 pound pork, cut into bite size pieces
Marinade
10 tablespoons palm sugar
10 tablespoons nam pla (fish sauce)
10 tablespoons dark soy sauce
10 tablespoons takrai (lemon grass), sliced very thinly
5 tablespoons whiskey
5 tablespoons hom daeng (shallots), sliced very thinly
5 tablespoons kratiem (garlic), minced
5 tablespoons coconut fresh milk
3 tablespoons sesame oil
1 tablespoon prikthai (black pepper), freshly ground
Mix the marinade ingredients, except the coconut fresh milk and in a saucepan or wok, simmer until reduced to about half the original volume. Allow to cool, and add the coconut fresh 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 1-2 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.
Special thanks to - Muoi Khuntilanont.