Chicken lemongrass

Posted on by under Cooking

I’ve decided to try another Thai recipe and I will choose something with lemongrass flavour.

Ingredients:

  • 2-3 stalks fresh lemon grass
  • 1 lb boneless/skinless chicken thighs; wash thoroughly and cut thighs in small cubes
  • 3-5 cloves garlic (minced)
  • 1/4 tsp freshly­ ground black pepper
  • 1 Thai chili pepper
  • 2 tbsp palm sugar (I used brown sugar)
  • 1 tsp sea salt
  • 2 tbsp Thai fish sauce
  • 4 tbsp peanut oil

Preparation:
1. Cut off the woody tops and bottoms of the lemon grass, remove the outer 2-­3 layers of the stalk and cut the tender middle section into 1/2″ lengths. Bruise the lemon grass by hitting it with the back of a Chinese cleaver or pound it in a mortar and pestle.
2. Combine bruised lemon grass, chicken thighs, garlic, black pepper, ground Thai chili, palm sugar, salt, and fish sauce in a bowl. Mix thoroughly and refrigerate for at least ­2 hours or overnight.
3. Heat a wok over medium-­high heat and add the peanut oil, swirling to coat the entire surface. Heat the oil for 1 minute and add the marinated chicken mixture. Stir­ fry for 15 minutes (the chicken and sauce will thicken and become caramelized). Remove from heat and serve with cold cucumber slices, lettuce and jasmine rice (I had mixed rice with broccoli)

See original recipe at  http://www.templeofthai.com/recipes/lemongrass_chicken.php

Related articles

Miso soup

Posted on by under Cooking

I was dying to make this soup for a long time and here I am one day buying everything I need. Looking at how much it costs – less than $0.10/bowl and the time spent on making this soup – probably 2 min/bowl or less, I can say that any restaurant owner that selling the soup even for $1 should be ASHAMED. I will personally walk away from a sushi place that wants to charge me for a bowl of miso soup. Now, getting back to business:

Ingredients:

  • 4 cups water
  • 1 1/4 teaspoons instant dashi granules
  • 1/2 cup miso paste
  • 1/2 tablespoon dried seaweed (for miso soup), soaked in a lot of water for 1-2 hours
  • 1/2 cup cubed tofu (I used organic hard tofu)
  • 2 green onions chopped (optional)
  • 1-2 sliced fresh mushrooms of any kind (optional)
  • 4-5 pieces of dried shiitake mushrooms (optional)

Directions:

Pour the water into a pot and bring to a boil and then add the instant dashi and whisk to dissolve. Turn the heat to medium-low and add the tofu. Drain the seaweed and add it to the pot and simmer for 2-3 minutes. In the meantime, spoon the miso paste into a bowl. Ladle about 1/2 cup of the hot dashi broth into a bowl and whisk with chopsticks or a whisk to mix and melt the miso paste so that it becomes a smooth mixture. Turn the heat off, add the miso paste to the pot and stir well. Top with green onions and serve immediately!

See original recipes at http://steamykitchen.com/5907-how-to-make-miso-soup-from-good-bite.html

Related articles