Recipe: Mu Yang Takrai

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Recipe: Mu Yang Takrai

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 brazzier, 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 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.