Instructions: As part of my series of recipes for the short summer in temperate latitudes, here is yet 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 afternoons 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.