(makes enough marinade for 1 lb meat, tofu, or vegetables)
1/2 small onion, chopped
2 garlic cloves, crushed
1 T ginger root, chopped (optional) (2 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls)
1 tsp ground cumin (5 mls)
1/2 tsp ground turmeric (2-2.5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)
1 pound of pork -- or another protein such as chicken, pork, beef, lamb, tofu, or elk (use your imagination) (16 oz or 450g)
Feeling the need to make it more Thai? Try adding a dragon chili, an extra tablespoon of ginger root, and 1 tablespoon (0.5 oz or 15 mls) of fish sauce. (I keep some premature (still green) dragon chili peppers in the freezer for just such an occasion.)
Cheater alert: If you have a food processor or blender, dump in everything except the pork and blend until smooth. Lacking a food processor, I prefer to chop my onions, garlic and ginger really fine then mix it all together in a medium to large bowl.
Cut protein or veg into 1 inch strips. Cover with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.
If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
Gently and slowly slide meat strips onto skewers. Discard leftover marinade.*
Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.
* If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers.
Peanut Sauce
3/4 cup coconut milk (6 oz or 180 mls)
4 Tbsp peanut butter (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1/2 tsp ground cumin (2.5 mls)
1/2 tsp ground coriander (2.5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)
Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.
Tamarind Dip
4 Tbsp tamarind paste (2 oz or 60 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 clove of garlic, minced
1 finely chopped green onion (scallion)
1 tsp brown or white sugar, or to taste (about 5 mls)
Mix well. Serve chilled or room temperature.
Tips for grilling tofu:
http://vegetarian.about.com/od/vegetarianbarbecuerecipes/qt/grillingtofu.htm
More on wooden and bamboo skewers:
http://www.ehow.com/how_2189638_use-bamboo-skewers.html
More dips and sauces:
http://www.recipesource.com/ethnic/asia/thai/indexall.html
How to make tamarind paste:
http://www.bbc.co.uk/food/get_cooking/techniques/092002.shtml
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1 comment:
Wonderful effort on this challenge and I really like the picture you posted. Cheers from Audax in Sydney Australia.
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