Lemongrass And Cilantro Sauce Recipes

SOY-SAUCE-AND-CITRUS-MARINATED CHICKEN

Steps:

• Chicken:
• Combine garlic, ginger, citrus juice, soy sauce, vinegar, and sugar in a medium bowl. Place chicken halves in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to 2 days.
• Place rack in top third of oven; preheat to 425°F. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.
• Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30-40 minutes.
• Dipping sauce and assembly:
• Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and 1/2 cup water to a boil in a small saucepan. Remove from heat and let sit until very fragrant, 8-10 minutes; strain lemongrass infusion into a large measuring glass.
• Meanwhile, heat a large skillet, preferably cast iron, over medium-high. Toast shallots, scallions, chile, and garlic, tossing occasionally, until dark brown in spots, 8-10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with shallots, scallions, and chile.
• Add garlic, shallots, scallions, chile, and ginger to lemongrass infusion. Stir in fish sauce, lime juice, and sugar.
• Using a sharp knife, remove peel and white pith from pomelo; discard. Working over a medium bowl, cut along sides of membranes to release segments. Squeeze juice from membranes into bowl; discard. Tear segments into large pieces. Mix into dipping sauce.
• Transfer chicken to a platter, spoon some dipping sauce over, and top with cilantro. Serve with remaining dipping sauce alongside.

LEMONGRASS AND CILANTRO SAUCE

Steps:

• Combine 1/2 cup coconut milk and all remaining ingredients in blender. Puree until smooth. Thin with more coconut milk by teaspoonfuls for desired texture. Season to taste with salt and pepper. Can be made 1 day ahead. Cover; chill. Bring to room temperature; stir before serving.
• *Available at most supermarkets and at Asian markets.

LEMONGRASS PORK PICNIC SANDWICH

Steps:

• For the pork and marinade: Whisk together the oil, brown sugar, fish sauce, soy sauce, garlic, lemongrass, ginger, shallot and 1 teaspoon salt in a large bowl. Add the pork chops and rub to coat. Cover and marinate in the refrigerator for at least 1 hour, up to overnight.
• For the pickled vegetables: Meanwhile, combine the sugar, 1 tablespoon salt and 1 1/2 cups water in a medium saucepan and bring to a simmer over high heat. Remove from the heat and stir until the sugar and salt are fully dissolved. Add the vinegar and let cool for 10 minutes.
• Add the shallots, carrots and daikon to the saucepan and fully submerge, using a small plate to weigh them down if necessary, for at least 1 hour. (The pickled vegetables can be made up to a week in advance and refrigerated in an airtight container.)
• Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
• Remove the pork chops from the marinade and discard any excess. Grill until dark brown, charred in spots and cooked through, about 3 minutes per side. Transfer to a plate.
• For the sandwich: Slice the boule in half horizontally. Remove some of the fluffy interior from both halves and reserve for breadcrumbs or another use. Spread the cut sides with the mayonnaise and sriracha. Layer the pork chops on the bottom half and sprinkle with the Maggi seasoning. Drain the pickled vegetables and layer them on top of the pork. Top with a layer of cucumbers, then jalapeños, then tomatoes. Fill the top half of the boule with the cilantro, then carefully flip to close the sandwich. Wrap the sandwich tightly in aluminum foil and refrigerate with a cast-iron skillet on top. Add a few jars of whatever is already in your refrigerator to the skillet to help weigh it down. Let sit for at least 2 hours, up to overnight, for the flavors to marry.
• Unwrap the sandwich and let sit at room temperature for 30 minutes before serving. Cut into 8 wedges.

LEMONGRASS SAUCE

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.

VIETNAMESE-STYLE TEMPEH WITH LEMONGRASS AND CILANTRO

Steps:

• Remove the though outer layer from the lemongrass and discard. Finely chop the remaining inner section and set aside.
• Heat the oil in a large skillet or wok over medium heat until hot. Add the tempeh and stir-fry until browned, about four minutes. Add the bell pepper and lemongrass and stir-fry for one minute.
• Add the soy sauce', vinegar, sugar, chile paste, and scallions and stir to combine.
• Taste and adjust the seasoning if necessary.
• Spoon over hot cooked rice and top with chopped cilantro.

LEMON GRASS SAUCE

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.