Mukata

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dabertl USER_AVATAR
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Mukata

Postby daBertl » Fri Mar 23, 2018 5:10 pm

Today we had a traditional Thai BBQ. Due to the weather not original with charcoal, but also the electric one is working very good. The seasoning was the work of my wife, because she is the thai pitmaster in our family.

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dabertl USER_AVATAR
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Re: Mukata

Postby daBertl » Fri Mar 23, 2018 5:13 pm

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Extra Bavaria non est vita, et si est vita, non est ita.
dabertl USER_AVATAR
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Re: Mukata

Postby daBertl » Fri Mar 23, 2018 5:16 pm

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Extra Bavaria non est vita, et si est vita, non est ita.
sailor kenshin USER_AVATAR
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Re: Mukata

Postby Sailor Kenshin » Fri Mar 23, 2018 7:04 pm

That looks really good! :salut:

What kind of meat is ot? What's the dark liquid?
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dabertl USER_AVATAR
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Re: Mukata

Postby daBertl » Sat Mar 24, 2018 4:08 am

You can use all kind of meat. This time we had pork belly cut in slices and the rest of the lamb chobs yesterday.
The most used is pork, especially fat pork, because in Thailand is a different Quality of meat.
The best there u can get is pork, and the worst is beef. Lamb is the same as here.
It is vica versa than in Germany and i think in the US.

Don‘t ask me for thai ingredients, please. This is a science by it‘s own.
The colored bottl is fish sauce or oyster sauce or .... :lol:

My wife have her own Thai seasoning area in our kitchen

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It‘s not that i don‘t want to learn it, but if she do, the dish taste original thai, and if i do, it taste as if a german guy try to cook thai :banghead: :lol:
The difference appears with the first drop less or more.
We do not cook with recepts, we cook wwith our experience, so she can not tell me, what i do wrong.
Extra Bavaria non est vita, et si est vita, non est ita.
sailor kenshin USER_AVATAR
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Re: Mukata

Postby Sailor Kenshin » Sat Mar 24, 2018 8:51 am

Thanks! I think I dreamed about this dish last night. :D
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Re: Mukata

Postby woodenvisions » Sat Mar 24, 2018 9:07 am

Looks and sounds great Bert !
I've always been a fan of Coconut Milk, very versatile in cooking imo.
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Re: Mukata

Postby Professor Bunky » Sat Mar 24, 2018 3:11 pm

Good looking dish!

Thanks for all the photos.

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