500gramsfinely minced or ground pork with at least 20% of fat or use lambchicken, beef or even fish
1onionor two shallots, finely chopped
4clovesgarliccrushed and finely minced
1tablespoonfish sauce
1tablespooncrushed galangalor substitute ginger — it won’t taste the same but it’s a good enough substitute
1teaspoonchili flakesor 1/2 tsp. of chili powder
1teaspoonground cumin
1teaspoonground coriander
1teaspoonturmeric powder
1tablespoonfinely chopped cilantro
3 to 4tablespoonsroasted grated coconutoptional but highly recommended
2tablespoonscoconut milk
Instructions
Use only the light colored portion of the lemongrass. Peel off the outer layer. Bruise (lightly pound) the lower half of each stalk — this is the secret to allow the lemongrass to release as much of its flavors and aroma.
Put the rest of the ingredients in a bowl and mix lightly but thoroughly.
Take about two tablespoonfuls of the meat mixture and pat onto the fingers of one hand. Place a lemongrass at the center then use your hand to wrap the lemongrass in the meat mixture. Lightly flatten the meat for faster and more even cooking.
Grill the meat in the lemongrass stalks. Turn them over gingerly (the stalks will soften during cooking so a pair of tongs or a spatula will come in handy) halfway through.
Serve the grilled pork in lemongrass skewers at once with peanut sauce.
Notes
To make the peanut sauce, mix together 2 to 3 heaping tablespoonfuls of peanut butter with the juice of 1/2 lime or lemon. Slowly stir in hot water to make a smooth paste. Season with patis (fish sauce) to achieve the balance that you prefer.If you want to serve this dish as a snack or an appetizer, divide the meat mixture among 12 to 15 lemongrass stalks.