Print Recipe

Mu Yang Takrai
(BBQ Pork with Lemon Grass – Thai)


As part of my series of recipes for the short short summer in temperate latitudes, here is yet another Thai barbecue 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 barbecue.

Alternatively you can make it with pork chops or even with spareribs or chicken even makes a barbecue sauce for hamburgers and hot dogs.





  1. 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.
  2. Marinade the meat for 1 to 3 hours in a cool place, then drain well, and thread onto skewers.
  3. Barbeque the meat until cooked.
  4. 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.

Posted by WingsFan91 at Recipe Goldmine 11/15/2001 4:54 pm.

Special thanks to - Muoi Khuntilanont.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.