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
pieces...it 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
- 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 to 3 hours in a cool place, then drain well, and thread
- 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.
Posted by WingsFan91 at Recipe Goldmine 11/15/2001 4:54 pm.
Special thanks to Muoi Khuntilanont.
Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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