This recipe is for 1/2 to 1 lb. of meat, make more paste if needed.
Ingredients:
4 or more large cloves of garlic, peeled.
4 or more cilantro roots, rinsed thoroughly and cut small.
1/4 tsp or a little bit more whole white peppercorn
1/2 tsp of ground white pepper will do, no substitution with black.
Thai fish sauce, nam pla
Preparation:
In a mortar place the first three ingredients. Pound well with pestle
until the mixture is of a pasty consistency. Make sure that the whole
peppercorns are broken well to avoid grit.
Add fish sauce, one tablespoon at a time until the marinade is nicely
moist (about 4-5 tablespoons).
Apply to meat and with cook immediately by grilling, pan frying, or
roasting, or let marinade in the refridgerator until needed.
E-mail me with your thoughts and comments on this recipe.