LEMONGRASS PASTE RECIPE - FOOD.COM - FOOD.COM - RECIP…
I've found a wonderful discovery...lemongrass! The herb can be purchased at your local plant nursery so as to easily grow your own supply. The lemony flavor is wonderful used in Asian dishes, in marinades, curries, stir frys, soups, etc. Check out the additions and add modestly. I can't say it enough, not all marinades contain salt, so season with salt your chicken/pork/lamb/beef/shrimp, etc. before cooking. Marinade at least 2 hours or overnight.
Total Time 10 minutes
Prep Time 10 minutes
Yield 1/4 cup
Number Of Ingredients 10
Steps:
- Blend all of the ingredients in a blender or food processor until very smooth and finely textured, 2 to 3 minutes. Can, also, be pounded with mortar and pestle. Keep refrigerated.
- Note 1: If you are using the pestle and mortar, start off with the hard to grind ingredients like the lemongrass, the kaffir lime leaves and the galangal.
- Note 2: If you are using a food processor, put the easiest-to-grind ingredients in first. The liquid that forms will help to process the other harder-to-blend ingredients.
- Note 3: The additon of a couple teaspoons water may encourage easier mixing and will not affect the final product.
Nutrition Facts : Calories 574.6, FatContent 37.3, SaturatedFatContent 5.6, CholesterolContent 0, SodiumContent 33.7, CarbohydrateContent 57.6, FiberContent 3.9, SugarContent 1.2, ProteinContent 8.9
GRILLED TUNA IN FLANK STEAK MARINADE RECIPE - NYT COOKING
Provided by Alex Witchel
Total Time 40 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large plastic bag combine soy sauce, lemon juice, 2 tablespoons vegetable oil, garlic, sugar, pepper and salt. Add tuna steaks, coating well with marinade. Seal bag, and refrigerate at least 30 minutes, and up to 2 hours.
- Place a ridged grill pan over medium-high heat for about a minute. Brush pan with vegetable oil. Remove fish from marinade, discarding liquid, and add to pan. Cook to taste (3 minutes on each side for medium-rare). Serve immediately.
Nutrition Facts : @context http//schema.org, Calories 259, UnsaturatedFatContent 7 grams, CarbohydrateContent 2 grams, FatContent 8 grams, FiberContent 0 grams, ProteinContent 43 grams, SaturatedFatContent 1 gram, SodiumContent 460 milligrams, SugarContent 1 gram, TransFatContent 0 grams
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KAREN MARTINI'S ROASTED LEMONGRASS AND TURMERIC CHIC…
From goodfood.com.au
Total Time 45 minutes
Category Lunch
1. Turn a chicken thigh skin-side down and run a knife along both edges of the bone, cutting along and around it until you can gently pull it away from the flesh. Repeat for each thigh.
2. Combine the marinade ingredients in a bowl. Pour half the mixture into the bottom of a shallow dish or storage container, spreading it evenly. Place the thighs in the dish, then spread the remaining marinade over the chicken. It's best refrigerated overnight, but not imperative: a few hours' marinating will still be worthwhile.
3. Preheat the oven to 220C (200C fan-forced).
4. Place thighs in a roasting tray and cook for 40 minutes, basting halfway through.
5. Remove from the oven, turn thighs in the cooking juices and serve straight away with rice and condiments.
Serving suggestions: You could also wedge the hot chicken into crusty rolls with coriander, cucumber, chilli, pickles and some cooking juices for a take on banh mi. The chicken is just as good cold, sliced and used in a wrap, sandwich or salad. Slice finely and toss through coriander, Vietnamese mint and/or Thai basil, vegetables and pickles for an Asian-style salad; or shred and add to a rice noodle salad, or ramen-style soup.
Tip: You can use bone-in thighs if you prefer, but you'll need to add another 20 to 25 minutes to the cooking time. It's desirable to leave the skin on, however, as this moistens the meat and adds to the juices.
BO KHO (VIETNAMESE BRAISED BEEF STEW) RECIPE - NYT COOKI…
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine vietnamese
Calories 460 per serving
- To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.
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