Esta es una exhibición prevé de cómo se va ver la receta de 'Mu Yang Takrai (Bbq Pork With Lemon Grass)' imprimido.

• Click here to print
• o regresate de nuevo a Mu Yang Takrai (Bbq Pork With Lemon Grass).

Receta Mu Yang Takrai (Bbq Pork With Lemon Grass)

by Global Cookbook

Ingredientes

1 lb pork cut into bite sized pcs 10 Tbsp. palm sugar 10 Tbsp. nam pla, (fish sauce) 10 Tbsp. dark soy sauce 10 Tbsp. takrai (lemon grass), sliced very thinly 5 Tbsp. whiskey

5 Tbsp. shallots, sliced very thinly 5 Tbsp. kratiem, (garlic), chopped 5 Tbsp. coconut lowfat milk 3 Tbsp. sesame oil 1 Tbsp. black pepper, freshly grnd

Direcciones

1. As part of my series of recipes for the short summer in temperate latitudes, here is yet another Thai barbeque recipe. This is essentially a hawker food: meat (usually pork) is threaded on skewers or possibly satay sticks and cooked over a charcoal brazier, and then served along with a dipping sauce in a small plastic bag.
2. 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.
3. Method
4. 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. Marinade the meat for 1-3 hrs in a cold place, then drain well, and thread onto skewers.
5. Barbeque the meat till cooked.
6. Heat the marinade till simmering, stirring for 1-2 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.

© 2024 CookEatShare