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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 pound pork, cut into bite-size pieces


  • 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 milk
  • 3 tablespoons sesame oil
  • 1 tablespoon prikthai (black pepper), freshly ground


  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.

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