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Marinabe
for Grilled Skewered Pork and Grilled Chicken Breast Thai
Style
(MU PING AND KAI YANG)
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INGREDIENTS
: Mu Ping
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Soy sauce |
1/4
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cup
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Sweet dark soy |
1.5
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tbsp.
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Soy seasoning sauce (Maggi) |
1/4
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cup
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Granulated sugar |
3 -
4
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tbsp.
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Ground pepper |
1
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tsp.
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Chopped garlic |
2
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tbsp.
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Chopped coriander roots |
1
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tbsp.
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Pork, sliced into thin strips |
1
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lb.
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Bamboo skewers |
15
- 20
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pieces
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| Marinade for Grilled
Skewered Pork (Mu Ping) |
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1. Marinate the pork strips in the seasoning mix for two hours
or more. |
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2. Skewer the pork strips onto the bamboo skewers which have
been soaked in water,
leaving enough exposed skewer for handling when grilling.
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3. Grill skewered pork over charcoal or broil until cooked.
Serve hot with steamed sticky
rice.
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Boneless chicken breast with skin |
6 pcs.
X 5 oz.
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Fish sauce |
2 |
tbsp. |
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Coriander roots, chopped
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2 |
tbsp. |
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Garlic, peeled and chopped
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1.5 |
tbsp. |
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Ground white pepper |
1 |
tsp. |
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Ground dry turmeric |
1.5 |
tsp. |
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(4 servings) |
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| Grilled Chicken
Breast Thai Style (Kai Yang)
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1. Wash chicken and pat dry, flatten slightly with wooden mallet to
ensure even cooking. |
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2. Make a marinade by blending together coriander roots, garlic, white
pepper and turmeric
in a food processor adding fish sauce to form a smooth paste. Marinade
the chicken pieces in
this mixture for at least half an hour.
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| 3. Grill the chicken
pieces over charcoal on a moderate heat until cooked and golden. (Ten
minutes if the chicken pieces are not too thick). You can also roast
the chicken in the oven, skin side up and uncovered at 220 C for 20
minutes. |
| 4. Served with sweet
chili dipping sauce. |
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Fresh coriander or cilantro is now available in good supermarkets
all over the world,
usually in the
fresh herbs section.
Coriander roots are usually cut off from the stems of the
bunches of fresh coriander when
sold. Ask your grocer for the roots or use coriander stems
as substitute. Sweet chili
dipping sauce
is sold in Asian grocery stores under the name 'grilled chicken
dipping sauce'
(nam jim kai).
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