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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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We made and served this dish as an appetizer during class. It disappeared in seconds!! It was served the Peanut Sauce with Dried Shrimp (rz. #184107). If you cannot find the galangal which is called for in this recipe, you may substitute more ginger in it's place. The ginger will not be a pungent as the galangal. You can also use a 1 lb. boneless pork shoulder or pork loin. Ingredients:
2 teaspoons ground coriander |
2 -3 slices galangal or 1 teaspoon dried galangal |
1 tablespoon ginger, chopped |
1 tablespoon garlic, chopped |
2 tablespoons fish sauce |
2 tablespoons tamarind juice |
1 -1 1/2 lb boneless skinless chicken breast |
Directions:
1. Minced the ginger and garlic together until very fine, or better still, pound them in a mortar to an almost liquid paste. If using fresh galangal, include this in with ginger and garlic.
2. Combine the ginger-garlic paste with the coriander (and dried galangal if using) and the liquids in a bowl large enough to hold the meat.
3. Cut the chicken or pork into strips of even thickness, 1/4-1/2 inch.
4. Toss the meat in the ginger mixture and let it marinate for at least 1 hour, or more - preferably several hours.
5. Remove the meat from the refrigerator at least a half hour before cooking.
6. Soak some bamboo skewers in water so they will not burn on the grill.
7. Thread the meat onto skewers, weaving back and forth to secure the meat to the skewer.
8. Grill over a hot fire until just done, but still moist, about 5 minute.
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