Prep 20 mins
Cook 2 hrs 5 mins
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.
- 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
- 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.
- 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.
- Cut the chicken or pork into strips of even thickness, 1/4-1/2 inch.
- Toss the meat in the ginger mixture and let it marinate for at least 1 hour, or more - preferably several hours.
- Remove the meat from the refrigerator at least a half hour before cooking.
- Soak some bamboo skewers in water so they will not burn on the grill.
- Thread the meat onto skewers, weaving back and forth to secure the meat to the skewer.
- Grill over a hot fire until just done, but still moist, about 5 minute.