Mu Yang Takrai (Bbq Pork With Lemon Grass) 1 lb pork cut into bite sized pieces FOR THE MARINADE: 10 tb palm sugar 10 tb nam pla (fish sauce) 10 tb dark soy sauce 10 tb takrai (lemon grass) sliced -very thinly 5 tb whiskey 5 tb shallots sliced very thinly 5 tb kratiem (garlic), minced 5 tb coconut milk 3 tb sesame oil 1 tb black pepper freshly ground Here is another Thai barbeque 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 barbeque. Alternatively you can make it with pork chops or even with spareribs or chicken pieces. it even makes a barbeque sauce for hamburgers and hot dogs. Method: 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 1-3 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. Recipe By: Muoi Khuntilanont Yield: 1