LEMON GRASS SAUCE
I use this sauce in a Singaporean-inspired "Grilled Beef in Grape Leaf" from chef/owner Chris Yeo of Straits Restarurant. I orginally acquired this recipe from Wine Enthusiast Magazine.
Provided by Sondra Beth
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all of the lemongrass sauce ingredients into a blender. Puree the ingredients until the garlic and lemongrass are finely chopped.
- Serve with "Grilled Beef in Grape Leaf" which is posted on RecipeZaar.
Nutrition Facts : Calories 304.2, Fat 0.2, Sodium 1101.9, Carbohydrate 77.1, Fiber 1, Sugar 57.2, Protein 2.2
LEMONGRASS SAUCE
Provided by Florence Fabricant
Categories condiments, side dish
Time 30m
Yield 1 1/2 cups, about 8 servings
Number Of Ingredients 10
Steps:
- Combine the vinegar, sugar, water, fish sauce and lime juice in a small, nonreactive saucepan. Bring just to a boil; then, add the lemongrass and the lime leaf and simmer for 30 seconds.
- Remove from heat, and place the saucepan in a bowl of ice and water to chill it until it is room temperature, about 10 minutes.
- Stir in the cilantro, scallions and chilies to taste.
Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 709 milligrams, Sugar 4 grams
LEMONGRASS DIPPING SAUCE
Make and share this Lemongrass Dipping Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 15m
Yield 2/3 cup
Number Of Ingredients 7
Steps:
- Combine ingredients in small saucepan until blended.
- Heat to boiling, stirring until clear and thickened.
Nutrition Facts : Calories 59.2, Fat 0.1, Sodium 1509.6, Carbohydrate 12.1, Fiber 0.4, Sugar 3.7, Protein 3.3
LEMONGRASS GINGER SAUCE
This vibrant lemongrass ginger sauce recipe uses ginger, lemongrass and just a touch of celery leaves to add freshness to seafood or chicken.
Provided by Hank Shaw
Categories Sauce
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large pan, heat the olive oil over medium-high heat until hot, about 2 to 3 minutes. Add the shallots and lemongrass and cook for 2 minutes, stirring often. Add the garlic and cook for another minute, stirring well.
- Add the wine, the grated or finely chopped ginger and a little salt, then turn the heat up to high. Boil off the wine by half, about 5 minutes. Turn off the heat, add the lemon juice, one tablespoon of celery leaves, and taste for salt-add some if you need it.
- Pour the sauce into a food processor and blitz it until it becomes a thick puree; it should look a bit like a light green mayo, as everything will emulsify.
Nutrition Facts : Calories 191 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 160 mg, Sugar 4 g, Fat 10 g, ServingSize 1 jar (4 servings), UnsaturatedFat 0 g
PAN SEARED ALASKAN HALIBUT WITH PONZU, LEMONGRASS SAUCE, AND LEMON RICE PILAF
Steps:
- Combine the salt and pepper on a plate large enough to accommodate the fillets. Dip the halibut in the salt and pepper. Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the halibut and sear, 4 to 6 minutes per side, until brown.
- In a medium bowl, whisk together the lemon juice, ponzu, shallot, and grapeseed oil. Toss the vinaigrette with the watercress and season, to taste, with the salt and pepper.
- Plating: Place a ring mold on each plate and fill with the rice. Remove the ring and place an even amount of salad on top of each rice mold. Lay a fillet on top of the salad and drizzle the sauce around the plate. Sprinkle the tomatoes and chives on top of the sauce.
- Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the onion, ginger, and lemon zest and stir-fry until soft, about 2 minutes. Add the rice and cook, stirring until the rice is opaque, about 5 minutes. Add the wine and allow to reduce by 80 percent. Add the chicken stock, cover the rice with foil and place over the lowest heat for 25 to 30 minutes. Fluff the rice with a fork and sprinkle with the parsley.
- Heat a medium skillet over medium heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the garlic, ginger, shallot, and lemongrass and saute, stirring, until soft, about 3 minutes. Add the ponzu and reduce by 50 percent. Add the chicken stock and reduce again by 50 percent. Puree mixture with immersion blender. Add the artichoke slices and cook several minutes until just tender. Mount the sauce with 2 tablespoons butter and season with salt and pepper.
GINGER AND LEMONGRASS GRILLED SHRIMP
Provided by Food Network
Categories appetizer
Time 1h1m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the grill to high.
- In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes.
- Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer.
- Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook.
- Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.
LEMONGRASS CHICKEN
Steps:
- Put the chicken in a large bowl. Add the lemongrass, tamari, oyster sauce, seasoning sauce, soy sauce, sugar, pepper, turmeric, lime leaves and cilantro roots to a blender and blend until combined. Pour the marinade over the chicken, making sure that the chicken is fully submerged. Let marinate in the refrigerator overnight.
- Preheat a grill to 425 degrees F.
- Remove the chicken from the marinade and grill for 5 minutes on each side, or until cooked through.
THAI STYLE FRIED CHICKEN WITH LEMONGRASS SAUCE
[DRAFT]
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the oil to 325 degrees F.
- Combine the sweet chili, lemongrass, fish sauce, garlic, ginger and garlic chives in a pot and warm over medium-low heat. Mix together 2 cups of the flour, the salt, dark chili powder, garlic powder and paprika in a large bowl. Beat the eggs with the milk in another bowl, incorporating the other 2 cups of flour a little at a time, constantly whisking until the batter is twice as thick as the milk.
- Dredge the chicken thighs in the seasoned flour mixture, then dip in the flour-egg mixture, and toss into the rice flour to finish. Fry the chicken, in batches if needed, until the internal temperature reaches 165 degrees F. Toss in the warm lemongrass sauce and serve.
THAI LEMONGRASS FISH SAUCE
Make and share this Thai Lemongrass Fish Sauce recipe from Food.com.
Provided by scleon90
Categories Asian
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Put lime juice, tamarind extract, fish sauce and sugar into a saucepan and bring to a boil.
- Remove from heat, add in the remaining ingredients and mix well. Serve this sauce over fish fillet (cod-any white fish is good).
- Rub fish with a little salt and white pepper. Steam the fish (600-800 gms) over a wok at high heat for about 5-8 minutes or until done. Pour away water from the steaming fish.
- Pour the fish sauce over the fish and sprinkle chopped coriander leaves and lime slices on top. Serve with white rice.
Nutrition Facts : Calories 80.1, Fat 0.2, Sodium 1742.6, Carbohydrate 19, Fiber 1.1, Sugar 14, Protein 2.5
LEMONGRASS BUTTER SAUCE (BEURRE BLANC)
Steps:
- Heat oil in nonstick pan. Over low heat, saute leek, shallots, garlic, mushrooms, lemon grass and lime leaf. Cook for a few minutes, stopping before ingredients begin to take on color. Add wine, bring to a boil and reduce by two-thirds. Add fish stock and reduce by two-thirds.
- Add cream, and simmer for 10 minutes; strain sauce. Clean pot or use fresh one. Return strained sauce to pot, and return to heat. Add a tablespoon of butter at a time to lightly boiling sauce, whisking until butter is incorporated. Season with cayenne, and serve over won tons.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 40 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 25 grams, Sodium 39 milligrams, Sugar 4 grams, TransFat 1 gram
VIETNAMESE LEMONGRASS MEATBALLS
We enjoy these tasty meatballs served over a bowl of rice or wrapped in lettuce cups. They're balanced with flavors of spicy, salty, tangy, and sweet, and also make wonderful appetizers. Leftover meatballs may be stored in the freezer in a resealable plastic bag.
Provided by lutzflcat
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
- Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
- Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
- Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 16.3 g, Cholesterol 73.6 mg, Fat 16.5 g, Fiber 0.3 g, Protein 22.2 g, SaturatedFat 6.1 g, Sodium 1589.1 mg, Sugar 7.9 g
CHICKEN IN LEMONGRASS SAUCE
Categories Bean Chicken Poultry Vegetable Stir-Fry Dinner Fall Summer Party Lemongrass Bon Appétit Dairy Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes. Drain.
- Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper.
- *Available at Asian markets and in some supermarkets.
TUNA WITH ORANGE, GINGER, AND LEMONGRASS SAUCE
Categories Citrus Fish Ginger Sauté Tuna Spring Lemongrass Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Whisk 2 tablespoons orange juice and cornstarch in small bowl to blend. Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add onion, ginger, lemongrass, garlic and crushed red pepper; sauté until onion is light golden, about 3 minutes. Add 3/4 cup orange juice, stock and soy sauce and boil until reduced to 3/4 cup, about 4 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove from heat. Season sauce to taste with salt and pepper. Brush tuna steaks with olive oil. Coat each side of each tuna steak with 1 teaspoon sesame seeds, pressing gently to adhere. Heat 1 tablespoon olive oil in large nonstick skillet over high heat. Add tuna and cook until opaque in center, about 3 minutes per side. Bring sauce to simmer. Transfer tuna to plates. Serve with sauce.
LEMONGRASS CHICKEN
Fresh lemongrass can be found at Asian markets, specialty greengrocers, and at many supermarkets. If unavailable use dried lemon grass (soak in hot water for 20 minutes). Or use 1 teaspoon grated lemon zest. Taken from Steven Raichlen's "Big Flavor Cookbook."
Provided by Dancer
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dry the chicken and trim off any fat. Cut the chicken breast across the grain on the diagonal into 1/8-inch strips.
- Cut these strips into 2-inch pieces.
- Combine the chicken, honey, and 1 tablespoon fish sauce in a bowl and stir to mix.
- Let marinate for 5 to 10 minutes.
- Trim the green leaves and root end off the lemongrass stalk and strip off the outside leaves.
- What remains will be a greenish crea m-colored core 4 to 5 inches long and 1/4 to 1/2 inch thick.
- Mince the core finely: You'll need about 2 tablespoons.
- Just before serving, heat a wok (preferably nonstick) over high heat and swirl in the oil.
- Add the garlic and lemongrass and stir-fry until fragrant but not brown, about 15 seconds.
- Add the chicken and stir-fry until the pieces turn white, about 1 minute. Move the chicken to the sides of the wok and add the o nion to the center.
- Stir-fry until the onion loses its rawness, about 1 minute. Mix the chicken back in the center of the wok, add the remaining fish sauce, continue stir-frying until the chicken is cooked, 2 to 3 minutes.
- Correct the seasoning, adding honey or fish sauce to taste. The dish should be a little sweet and salty.
- Sprinkle the chicken with the cilantro, if desired, and serve at once.
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LEMONGRASS SWEET CHILI SAUCE RECIPE - FOOD.COM
From food.com
Servings 0.5Total Time 15 minsCategory SaucesPublished 2011-07-26
- Place all sauce ingredients except cornstarch-water mixture in a sauce pan and bring to a boil. When sauce comes to a rolling boil and begins to foam up, reduce heat to medium. Continue boiling over medium heat 10 minutes, or until vinegar has burned off and sauce is reduced by 1/3 to 1/2. Reduce heat to medium-low and add the cornstarch mixture, stirring well to incorporate. Sauce will gradually thicken in 1-2 minutes. If you'd like it thicker, add more cornstarch-water in the same way.
- Remove from heat and taste-test. The sauce should taste sweet first, followed by sour and then spicy tones. Adjust this balance by adding more sugar for a sweeter sauce, or a little more vinegar OR lemon/lime juice if too sweet. Add more chili if you'd like it spicier. This sauce is usually served at room temperature.
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