MEKONG CHARGRILLED CHICKEN IN SHRIMP PASTE

Mekong Chargrilled Chicken In Shrimp Paste - YouTube

Ingredients
2 pounds of chicken thighs, pheasant, duck or rabbit meat
6 tsp Hot Paprika
6 tsp sugar
6 tsp lemon juice
3 cloves of garlic
6 teaspoons of shrimp paste
1 stem of lemon grass – white part only.

Marinade
1. Finely chop the lemon grass and add to a large bowl
2. Finely chop the garlic and add to the bowl
3. Add the paprika, sugar, lemon juice and shrimp paste to the bowl
4. Stir well to dissolve the sugar
5. Add chicken to the bowl of marinade and stir to coat
6. Add 6 tsp of vegetable oil to the chicken and marinade, stir again
7. Cover with plastic wrap and place in the fridge for at least 2 hours or overnight for best flavor

Grilling
1. Pre-heat gas grill or charcoal grill. After the grill is pre-heated turn off a set of burners or push the hot coals to one side of the grill
2. Place the chicken on the side of the grill away from the heat and cover. The goal is to cook the chicken using indirect heat to prevent burning
3. Cook until internal temperature reaches the requirement for the meat you are using
4. Garnish chicken with Cilantro leaves and Red Chile
5. Serve with Bock Choy and steamed rice

Enjoy!

Steve,

I am impressed you know your conversion tables! Can you explain how you came to your conclusion that the use of teaspoon over tablespoon had an effect on the final product? This moron and every other moron that uses measurements in cooking is waiting on the edge of our seats for your answer!

Do not hold back with your knowledge, please share!

On 6/13/2014 8:07 PM, Sqwertz wrote:
> On Fri, 13 Jun 2014 18:57:31 +0100, foodnelson wrote:
>
>> Sqwertz;1938900 Wrote:
>>> On Tue, 10 Jun 2014 19:46:19 +0100, foodnelson wrote:
>>> -
>>> Ingredients
>>> 2 pounds of chicken thighs, pheasant, duck or rabbit meat
>>> 6 tsp Hot Paprika
>>> 6 tsp sugar
>>> 6 tsp lemon juice
>>> 3 cloves of garlic
>>> 6 teaspoons of shrimp paste
>>> 1 stem of lemon grass – white part only.-
>>>
>>> Any recipe that says "6 teaspoons" (4 times) rather than "2
>>> Tablespoons"
>>> automatically gets a pass in my book. It's obviously written by a
>>> moron
>>> who is much too anal about measurements than they are about the final
>>> product.
>>>
>>> Steve said that.
>>
>> Steve,
>>
>> I am impressed you know your conversion tables! Can you explain how you
>> came to your conclusion that the use of teaspoon over tablespoon had an
>> effect on the final product? This moron and every other moron that uses
>> measurements in cooking is waiting on the edge of our seats for your
>> answer!
>>
>> Do not hold back with your knowledge, please share!
>
> The use of 6 teaspoons is more prone to error. It's also 3X more
> work. Whatsamatter - too poor to afford a tablespoon or math lessons?
>
> You're welcome.
>
> -sw
>
Is there anyone anywhere that you don't treat like crap?

You have a major personality dysfunction.

On 6/10/2014 12:46 PM, foodnelson wrote:
> MEKONG CHARGRILLED CHICKEN IN SHRIMP PASTE
>
> 'Mekong Chargrilled Chicken In Shrimp Paste - YouTube'
> (http://youtu.be/w42EEHm7zZs)
>
> Ingredients
> 2 pounds of chicken thighs, pheasant, duck or rabbit meat
> 6 tsp Hot Paprika
> 6 tsp sugar
> 6 tsp lemon juice
> 3 cloves of garlic
> 6 teaspoons of shrimp paste
> 1 stem of lemon grass – white part only.
>
> Marinade
> 1. Finely chop the lemon grass and add to a large bowl
> 2. Finely chop the garlic and add to the bowl
> 3. Add the paprika, sugar, lemon juice and shrimp paste to the bowl
> 4. Stir well to dissolve the sugar
> 5. Add chicken to the bowl of marinade and stir to coat
> 6. Add 6 tsp of vegetable oil to the chicken and marinade, stir again
> 7. Cover with plastic wrap and place in the fridge for at least 2 hours
> or overnight for best flavor
>
> Grilling
> 1. Pre-heat gas grill or charcoal grill. After the grill is pre-heated
> turn off a set of burners or push the hot coals to one side of the
> grill
> 2. Place the chicken on the side of the grill away from the heat and
> cover. The goal is to cook the chicken using indirect heat to prevent
> burning
> 3. Cook until internal temperature reaches the requirement for the meat
> you are using
> 4. Garnish chicken with Cilantro leaves and Red Chile
> 5. Serve with Bock Choy and steamed rice
>
> Enjoy!

I've made this and it is simply delicious.