Lemongrasspaste Recipes

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LEMONGRASS PASTE



Lemongrass Paste image

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.

Provided by gailanng

Categories     Asian

Time 10m

Yield 1/4 cup

Number Of Ingredients 10

2 teaspoons extra-virgin olive oil
2 large shallots, finely chopped
1 tablespoon freshly grated ginger
4 -5 garlic cloves, minced
1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)
fresh galangal root (half galangal half ginger)
turmeric (pinch)
chili pepper (Thai, jalapeno, etc.)
kaffir lime leaf (about 4 finely sliced with hard ribs removed)
palm sugar, white sugar, brown sugar (pinch to taste and enhances entire mix well)

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.

LEMONGRASS PASTE



Lemongrass Paste image

Use this recipe to make our Yellow Curry Chicken, Beef Rendang with Broccoli, and Thai Green Shrimp Curry. Look for fresh lemongrass in Asian markets and some supermarkets.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1 cup

Number Of Ingredients 6

2 teaspoons extra-virgin olive oil
6 shallots, finely chopped
1 tablespoon freshly grated ginger
3 cloves garlic, minced
1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)
1/4 cup water

Steps:

  • Heat oil in a medium saucepan over medium-low heat. Add shallots, ginger, garlic, lemongrass, and water. Cover; cook until very tender, 8 to 10 minutes. Uncover; cook until liquid has evaporated, about 1 minute more. Transfer to a food processor; puree to form a smooth paste. Keep, refrigerated, up to 2 days.

Nutrition Facts : Calories 137 g, Fat 9 g, Protein 2 g, Sodium 11 g

LEMONGRASS SUGAR COOKIES RECIPE BY TASTY



Lemongrass Sugar Cookies Recipe by Tasty image

Here's what you need: egg, egg yolk, flour, milk, sugar, butter, salt, baking powder, baking soda, vanilla, lemongrass paste

Provided by Hannah Schulz

Categories     Desserts

Yield 8 servings

Number Of Ingredients 11

1 egg
1 egg yolk
2 ¼ cups flour
1 tablespoon milk
1 cup sugar
1 cup butter
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla
2 teaspoons lemongrass paste

Steps:

  • Combine all ingredients into the bowl of a heavy duty stand mixer. Mix on low speed, scraping along the side of the bowl constantly.
  • Once dough is thoroughly mixed, wrap it in plastic and chill the dough for an hour, and up to 2 days.
  • When you are ready to bake, preheat the oven to 350°F.
  • Roll the dough out until ½-inch thick and cut into desired shapes. Bake for 10-12 minutes.
  • Transfer to a rack immediately after taking them out of the oven. Decorate as desired and serve.

Nutrition Facts : Calories 422 calories, Carbohydrate 44 grams, Fat 24 grams, Fiber 0 grams, Protein 5 grams, Sugar 17 grams

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