Caramelized Lemongrass Marinade Recipes
CARAMELIZED LEMONGRASS MARINADE
This recipe is widely used by grilled-food vendors in Vietnam. This marinade's sweet lemony flavor greatly enhances the taste of grilled food. It is well suited to chicken, beef and lamb.
Provided by Henry Moline
Categories Quick and Easy
Time 15m
Number Of Ingredients 8
Steps:
- Heat the sugar and 2 tablespoons of the water in a small saucepan over medium heat and simmer until the sugar starts to caramelize (the liquid will turn a slight yellowish color). At this point insert a metal teaspoon into the liquid and remove to let cool. The liquid on the spoon should become sticky and slightly yellow. Add the remaining 2 tablespoons of water and the rest of the ingredients and remove from the heat. Let the marinade cool before applying it to the meat.
Nutrition Facts : ServingSize 168 g, Calories 198, Fat 0.12 g, TransFat 0.0 g, SaturatedFat 0.03 g, Cholesterol 0 g, Sodium 2299 g, Carbohydrate 48.23 g, Fiber 0.6 g, Sugar 38.8 g, Protein 3.35 g
LEMONGRASS MARINADE
Use this recipe to make our Chopped Lemongrass Chicken Salad. This marinade may be made in advance and kept in the refrigerator for two days.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 2/3 cups
Number Of Ingredients 8
Steps:
- Add lemongrass, ginger, garlic, and shallots through feed tube of a food processor with motor running. Process until very finely chopped. Add sugar, mirin, and fish sauce; process until pureed, scraping sides as needed. With motor running, slowly add oil; process until incorporated.
CARAMELIZED LEMONGRASS MARINADE
This recipe is widely used by grilled-food vendors in Vietnam. The marinade's sweet lemony flavor greatly enhances the taste of grilled food. Try it with pork (chops, ribs) chicken, beef and lamb. Recipe by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.
Provided by gailanng
Categories Vietnamese
Time 25m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Heat the sugar and 2 tablespoons of the water in a small saucepan over medium heat and simmer until the sugar starts to caramelize (the liquid will turn a slight yellowish color). At this point insert a metal teaspoon into the liquid and remove to let cool. The liquid on the spoon should become sticky and slightly yellow.
- Add the remaining 2 tablespoons of water and the rest of the ingredients and remove from the heat. Let the marinade cool before applying it to the meat.
Nutrition Facts : Calories 411.5, Fat 0.3, SaturatedFat 0.1, Sodium 4853.3, Carbohydrate 98.4, Fiber 1.4, Sugar 77.6, Protein 8.9
BASIC LEMONGRASS MARINADE
This marinade is wonderful for any meat, but I use it on chicken then grill it. It's wonderful. The smell of the fish sauce is awful, but the end result is delicious.
Provided by L. Duch
Categories Asian
Time 10m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 8
Steps:
- Process lemon grass, garlic and chili sauce until it turns into a fine paste.
- Combine paste and all other ingredients and mix well.
- Marinade is ready to use after sitting for about 1 minutes.
- Recipe yields enough marinade for 1-2 pounds of meat.
- You can save the tops of the lemon grass to season soups and stocks or you can steep it with your tea to make lemon tea.
- Simply put in zip-lock bag and freeze until needed.
Nutrition Facts : Calories 501.3, Fat 40.9, SaturatedFat 6.4, Sodium 5420, Carbohydrate 30.5, Fiber 0.4, Sugar 27.1, Protein 6
VIETNAMESE GRILLED LEMONGRASS CHICKEN
Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.
Provided by LUCHAPROV
Categories World Cuisine Recipes Asian Vietnamese
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
- Marinate chicken in the refrigerator for 20 minutes to 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
- Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g
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