Moo Ping ( Thai street food bbq pork on skewers) หมูปิ้ง

Moo Ping: หมูปิ้ง (Thai street food BBQ pork on skewers)

Ingredients

1 Kg      Pork shoulder, sliced 

25g        Coriander roots

1            Whole garlic, peeled

2 tsp      Whole black pepper

1            Egg yolk

1 tbsp    Corn starch

1.5 cup  Coconut milk  (Save 1/2 cup for brushing)

8 tbsp    Light soy sauce

6 tbsp    Golden mountain soy sauce (Ordinary soy sauce if you                     can't get it)

120 g     Coconut sugar, shaved

3 tsp      Dark soy sauce

5 tbsp    Vegetable oil

1 tsp      Salt

              Bamboo skewers, as required.

Directions

1. Cut the pork into strips approximately 4x12cm. Set aside in a bowl.

2. Put coriander roots, garlic and pepper corn into a mortar and pestle then pound into a fine paste.

3. Place the paste into the bowl, add the remaining ingredients and marinade the pork for at least 2-3 hours, or preferably overnight.

4. Soak skewers with water to prevent them burning during cooking.

5. Thread the pork onto the skewers and grill to your liking. Brush occasionally with coconut milk while grilling.

Salted Caramel Brownies

Ingredients

- 200 g unsalted butter, cubed.
- 200 g dark chocolate, broken into pieces
- 3 eggs
- 300 g brown sugar
- 100 g all purpose plain flour
-45 g Dutch cocoa powder
- Salted caramel (store bought or home made)

Directions

1. Preheat the oven to 180 degrees.
2. Line baking tray ( 28 x 17 cm) with baking paper.
3. Melt the butter and dark chocolate in a saucepan over a low heat, stirring occasionally to ensure the chocolate doesn't bun on the bottom.
4. Break eggs into a large bowl, add the sugar and whisk until light and fluffy.
5. When the chocolate mixture is cool, pour it into the egg mixture. Then fold them together until combined.
6. Sift the flour and cocoa powder into the mixture and stir to combine.
7. Pour half of the brownie mixture into the baking tray and spoon heaped table spoons of the salted caramel mixture over the top and bake fore 30-35 minutes or until cooked. You should be able to stick a sharp knife in it and the knife should come out just about clean. Do not overcook!
8. Once cooked, remove the brownies from the oven and leave to cool before cutting.

My take on Beef Randang

Ingredients

Topside beef                 700g, cubed
Coconut milk                1000ml
Grated coconut meat      3Tbsp
Cooking oil                2 Tbsp
Kaffir lime leaves        4

Marinade for Beef
Salt                                1tsp
Sugar                        1tsp
Dark soy sauce        1tsp

Rempah (Randang past)

Shallots                        115g, peeled and sliced
Lemon grass                2 stalks, finely sliced
Galangal                        1 Tbsp, thinly sliced
Red chillies                4, seeded
Ginger                4 slices
Garlic                2 cloves, peeled
Candlenuts                4, crushed
Dried chillies                20, soaked, seeded
Shrimp paste                1 Tsp

Seasoning
Salt 1 1/2 tsp
Sugar 2 tsp
Dark soy sauce 1 tsp


Directions
- Marinate beef with marinade ingredients for 1/2hour
- Combine rempah ingredients and pound to a fine past, set aside.
- Toast grated coconut meat in a pan until brown. While it is still hot, pound it finely (or use food processor) and set aside.
- Heat a wok until hot. Add cooking oil and when hot, put in the Kaffir lime leaves and rempah paste. Stir over medium heat until oil bubbles through.
- Add in half of the coconut milk and stir until it boils. Then add beef and seasoning. Cook uncovered for 45 minutes until it almost dry, stirring occasionally.
- Add the remaining coconut milk and stir well. Cover pan and let it simmer until the meat is tender, about 40 minutes.
- Put in the toasted coconut and continue cooking until almost dry.