Thai Food, Barbecue, Recipe, Restaurants

SI-KHRONG MU YANG, A/K/A Barbecued Pork Spareribs

1 kg. Pork Spareribs
3 tbsp. light soy sauce
3 tbsp. any kind of whiskey
1 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 1/2 tbsp. minced ginger
1 tsp. fine ground red pepper or chili powder

1. Cut the spareribs into pieces about 5 inches long and about 3-4 inches or three ribs-wide.
2. Sprinkle the soy sauce and whiskey onto the ribs and wet all surfaces. Mix the salt, nutmeg, ginger, cinnamon and pepper together and smear the mixture all over the ribs, covering them completely. Put it aside and let marinate for about an hour.
3. Broil the spareribs over a low charcoal fire until the meat is done and golden brown. Sometimes it’s faster if you boil the spareribs a little before you do step #2 (the marinating). A very hot grill or coals could burn the ribs before they are cooked all the way through.
4. Cut the ribs into individual pieces and serve with fresh pineapple slices, spring onions and lettuce.

These ribs are good a backyard barbeque or a house party buffet dinner or as one of the main dishes for a sit-down dinner.

This recipe was sent by Joe Velardi, general manager of the beautiful Banana Fan Sea Resort in Thailand. His website is Banana Fan Sea Resort.

Thai Barbeque Chicken

Thai chickens tend to be quite small. You can use a 2 pound bird, or a couple of cornish game hens, or other small poultry.

Do this in a broiler oven or rotisserie. If you want a barbeque version, take two flattened chickens, place them face to face with the stuffing between them, and hold them in a pair of barbeque tongues, or one of those wire frame things, and barbeque the sandwich.

Marinade

1/2 cup fish sauce
1/2 cup sweet dark soy sauce
2 tablespoons of crushed garlic
2 tablespoons of freshly ground ginger root
1 tablespoon of freshly ground black pepper.

Marinade the poultry overnight.

Stuffing

Mix half a cup each of freshly ground ginger, freshly ground galangal, thinly sliced bruised lemon grass stalk, chopped coriander [cilantro] (use the whole plant, including the roots, if you can get it), and fresh mushrooms. Add the marinade left over from the night before, and heat in a small saucepan to bring out the flavor if you are doing the mock kai yang (see below). Stuff the body of the birds.

Bake or broil until cooked, and the skin is crispy brown.

This is served with Thai sticky rice, and E-san sauce . You should also put some more fresh ground ginger on the table and the usual Thai condiments (we particularly like chilis marinated in sweet dark soy sauce with this one). You can also serve it with a simple green salad.

Mock gai yang.

Wondering what to do with the left over meat? Try this: shred some pre-cooked poultry, to make about 4 cups of shredded meat. Add about half a cup of the marinade (above) and mix well, and leave for the meat to absorb the marinade. Make up about a cup of stuffing, moistening it with a tablespoon of the marinade mix, and heat it in a saucepan to bring out the aroma, then mix thoroughly with the marinaded meat. Serve cold with a salad and the other ingredients... (If you prefer you can mix the meat in with the stuffing and heat the whole thing, then eat it hot or cold to suit yourself).

Thai Barbeque Beef

Ingredients and method:

Take a one pound steak, and cut it into strips diagonally across the natural grain, about half an inch wide, then cut the strips into bite sized pieces. Marinade the meat in 3 tablespoons of fish sauce and 3 tablespoons of dark, sweet soy sauce for about an hour.

Place the meat on a fine metal mesh (typically a 1 centimeter chicken wire is used in Thailand but you can just as easily use a suitable rack) over a barbeque and cook, turning the pieces occasionally, until done to your taste.

Dipping sauce:

1 tablespoon Thai chili powder (not to be substitued with mild chili pepper)
1 tablespoon coriander/cilantro leaf
1 tablespoon chopped spring onion (scallion/green onion)
1/4 cup of fish sauce
5 tablespoons lime juice

Method:

Combine the ingredients the day before required for use.

Note: It is usual to serve barbequed dishes of this sort with a platter of vegetables.