Sorry. Barbecue pork with lemongrass; mu yang takrai. Here's a link. http://importfood.com/recipes/thaibbqporklemongrass.html I have been using ground lemongrass, which I think I could just leave out. Am soon to splurge and buy some fresh (which they sell); hopefully the rest will freeze well. No whiskey, although I'll add a bit of black vinegar. I sub regular brown sugar for the palm (thinking of using a honey/molasses mixture though). And I more often use a decent onion rather than shallots since the shallots I get here are pretty crappy. In other words, I've no idea if the recipe verbatim is really that good. I figure it probably is. With the substitutions/omissions noted, my version is pretty complex, and that's with a good 2-3 hours marinade. I also plan on a nice 6 hour soak to see how that affects the meat. And I do use the really cheap (fatty) 'rib' cuts (I forget how they label them - usually 10-12 inch long pieces by about 2x2 inch meat with tons of fat). Clear as usual, eh? Hmm. Peace, Hendrix, and Chiles....... Rael64 --- "Riley J. McIntire" <Riley@ChileGarden.com> wrote: > Rael64 [z42dkm@yahoo.com] spake thusly on Tuesday, > February 05, 2008 5:55 > PM: > > > a sauce that will carry the flavor of the chiles. > I > > have been using a marinade I found in the recipe > > selection from importfoods.com (a Thai food/supply > > <snipping some interesting comments about green > chile sauces> > > Don, > > Is the marinade you refer to in the sauce section or > part of another recipe? > Nothing really stands out, to me. Possibly Thai > Chili Sauce? > http://importfood.com/recipes/tchilisauce.html > > Thanks, > > Riley > -- > "Now what *you* need is a proper pint of > porter poured in a proper pewter porter pot." > --Peter Dalgaard in alt.sysadmin.recovery > > > > ____________________________________________________________________________________ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs