Moo Yang Plus Nam Jim Jaew Dipping Sauce

I have a Grilled Thai Pork BBQ obsession at the moment.  I wanted to make Moo Ping, grilled pork skewers but I do not have the inclination to put them on bamboo sticks so the next best thing is to make....

Moo Yang.... Thai Grilled Pork

1/2 K. Pork cutlet

1 T. palm sugar

1/2 t. rock salt

1 T. Pantai Oyster Sauce

1 T. Tiparos Fish Sauce

1 T. Light soy sauce

4 cloves garlic, chopped

3 wansuy roots, chopped

1/2 t. white pepper

Put the wansuy roots, garlic and white peppercorn in a mortar and pound it until it resembles paste.

In a bowl, combine the palm sugar, oyster sauce, fish sauce and light soy sauce.

Add the pounded wansuy roots, garlic and white pepper to the sauces.

Then add the meat.  Marinate overnight.

Grill over hot coals, turning frequently.

Let it rest for 5-10 minutes before chopping.

Serve with Nam Jim Jaew Sauce

1/4 C. tamarind paste
1 T. palm sugar
1 T. Tiparos fish sauce
2 T. water

Put all the ingredients for the sauce in a pan and let it boil for a few minutes.

Remove from heat and transfer into a bowl.

Garnish with:

1pc. shallot, chopped
1 t. ground toasted malagkit rice
1/2 - 1 t. chili powder
wansuy or spring onions, chopped

Serve with steamed white rice.

My favorite rice now is Mrs. Lam's Thai Sticky Rice!

I let PD try it and she said she liked it!

I asked Hermie to buy Batok ng Baboy in Guadalupe Market.

I marinated it and will let Jing try the Moo Yang tomorrow.  She will be my guest for lunch.