Ingredients:
3 oz palm sugar or 6 ½ TBSP light brown sugar
½ cup fresh lime juice
½ cup fish sauce
½ cup coarsely chopped fresh cilantro
2 TBSP chopped peeled fresh ginger
4 red Thai chiles or 6 Fresno chiles thinly sliced
3 TBSP minced lemongrass ( from peeled stalks)
Procedure:
Stir in sugar and 3 TBSP water in a small saucepan over low heat until sugar is dissolved.
Remove from heat. Combine lime juice, dish sauce and 3 TBSP water in a medium bowl.
Whisk in 1/3 cup sugar syrup ( the remaining goes for the glaze).
Stir in cilantro, ginger, chiles and lemongrass.
Put pork or seafood in a glass, stainless steel or ceramic dish.
Cover and chill for at least 3 hours or overnight.
Remove pork or seafood from marinade, pat dry and grill.
Simmer marinade and reserved sugar syrup in a small saucepan until reduced to ¾ cup.
Brush glaze onto meat or fish the last few minutes of grilling.
Notes:
1. Shorter marinade time is designed to give meats flavor, not tenderize.
2. Always marinate in the refrigerator, never at room temperature.
3. Allow 1/3 to ½ cup of marinade for every pound of meat.
4. Marinate in a food-safe plastic bag or in a non-reactive container such as glass or plastic. Turn or stir the meat occasionally to allow even exposure to the marinade.
5. Before cooking, remove meat from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
6. If a marinade is to be used as a baste or sauce, reserve a portion of it before adding to the meat. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for at least one minute before it can be used for basting or as a sauce. Never save and reuse a marinade.
Recipe Type: Unknown½ cup fresh lime juice
½ cup fish sauce
½ cup coarsely chopped fresh cilantro
2 TBSP chopped peeled fresh ginger
4 red Thai chiles or 6 Fresno chiles thinly sliced
3 TBSP minced lemongrass ( from peeled stalks)
Procedure:
Stir in sugar and 3 TBSP water in a small saucepan over low heat until sugar is dissolved.
Remove from heat. Combine lime juice, dish sauce and 3 TBSP water in a medium bowl.
Whisk in 1/3 cup sugar syrup ( the remaining goes for the glaze).
Stir in cilantro, ginger, chiles and lemongrass.
Put pork or seafood in a glass, stainless steel or ceramic dish.
Cover and chill for at least 3 hours or overnight.
Remove pork or seafood from marinade, pat dry and grill.
Simmer marinade and reserved sugar syrup in a small saucepan until reduced to ¾ cup.
Brush glaze onto meat or fish the last few minutes of grilling.
Notes:
1. Shorter marinade time is designed to give meats flavor, not tenderize.
2. Always marinate in the refrigerator, never at room temperature.
3. Allow 1/3 to ½ cup of marinade for every pound of meat.
4. Marinate in a food-safe plastic bag or in a non-reactive container such as glass or plastic. Turn or stir the meat occasionally to allow even exposure to the marinade.
5. Before cooking, remove meat from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
6. If a marinade is to be used as a baste or sauce, reserve a portion of it before adding to the meat. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for at least one minute before it can be used for basting or as a sauce. Never save and reuse a marinade.
Recipe From: Bon Appetit
Source: http://slowfooduppercolumbia.files.wordpress.com/2011/07/meat-and-poultry-recipes-marinades-and-rubs.pdf