-Gail Shimizu BWHT68A
2 lb Pork or chicken, sliced into strips 1" X 4" and 1/4" thick
3/4 cup Thick coconut milk, for basting meat while cooking
40 Bamboo skewers, (soak in water before using)
FOR FOR MARINADE
1 1/2 tbsp Lemon grass, thinly sliced (use only the base, about 1 to 3" from the root)
1 tbsp Galanga (Kha), minced
2 tbsp Red onions, minced
1 1/2 tbsp Garlic, minced
2 tbsp Ground coriander seeds
1 tbsp Indian yellow curry powder
1 tbsp Kaffir lime leaves, finely chopped
2 1/2 tbsp Sugar
1/2 tsp Salt
FOR PEANUT SAUCE
7 Medium seeded dried chilies, soaked in warm water until soft
1 1/2 tsp Galanga (Kha), minced
2 tbsp Cilantro roots, minced
1 1/2 tbsp Lemon grass, finely chopped
2 1/2 tbsp Garlic, minced
3 1/2 tbsp Red onions, chopped
1 tsp Ground coriander seeds
1 1/2 tsp Thai shrimp paste
5 cup Medium consistency coconut milk
1/3 cup Creamy peanut butter (do not use Peter Pan)
1/4 cup Sugar
3 1/2 tsp Salt
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In a blender or food processor, grind the listed ingredients, from lemon grass to salt, finely. Mix with the meat (wear latex gloves to do this, it stains) and marinate for 1 hour. Place meat strips on BGMB90B =============== Reply 77 of Note 1 =================
BOARD: FOOD AND WINE BB TOPIC: FOOD SOFTWARE SUBJECT: R-MM THAI AND VIET R
TO: BGMB90B ELAINE RADIS DATE: 07/16 FROM: BGMB90B ELAINE RADIS TIME: 1:48 PM
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