Ingredients:
2-3 pounds beef (or chicken)
4 cloves garlic
1 large yellow or white onion
3 tablespoons vegetable oil
1 teaspoon salt
2 tablespoons minced lemon grass
1 teaspoon ground chilies (to taste)
4 tablespoon fish sauce (Nuoc Mam)
2-3 spring (green) onion stalks
2-3 tablespoons coarsely ground peanuts
1 tablespoon sugar
1 tablespoons honey
Directions:
Cut beef into small pieces (either “nuggets” or small strips).
Peel garlic and slice finely.
Cut onion into 1/2 inch strips.
Peel off the hard outer layers of lemon grass stalk and discard.
Peel off the medium layers of lemon grass stalk for stewing purposes
Mince the soft inner layers of the stalk.
Heat oil in large frying pan over medium heat.
Add salt, garlic and onion.
Fry over medium heat until onion is opaque.
Add lemon grass and chili.
Fry 1 – 2 minutes until fragrant.
Add beef and cook until lightly browned.
Mix in fish sauce, sugar and honey.
Cook until beef is the way you like it.
Stir occasionally and add water if necessary.
Remove the medium layers of lemon grass stalk before serving
Steamed Fish With Lemon Grass (Pla Neung Takrai)
Ingredients:
1 whole fish, about 500g (grouper, sea bass, pomfret or any lean, firm textured fish)
4 stalks lemon grass
Directions:
Make sure the fish has been scaled, gutted and cleaned. Score fish with 2 or 3 diagonal cuts on both sides.
Remove outer layer of lemon grass. Trim the top and bottom of the stalks to fit a heat proof dish. Bruise the lemon grass with the back of a knife and then halved each stalk length wise. Stuff a few pieces into the cuts on the fish. Layer the rest of the lemon grass on the dish.
Place fish on the bed of lemon grass and steam over medium to high heat for about 15 minutes or until cooked.
Put together the fish sauce, sugar and lime juice. Stir until the sugar has dissolved. Add chili and garlic to the sauce. Let stand for at least 30 minutes before use to allow the flavors to blend.
When the fish is cooked, remove it from the steamer straight away. There will be be some liquid in the dish due to moisture from the fish and the lemon grass. Spoon that liquid over the fish. Then pour the sauce over and around the fish. Garnish with coriander leaves. Serve immediately.
Lemon Grass Goodness
Cooking with Lemon Grass
Lemon Grass Beef w/chili Bo Xao Xa Ot
Ingredients:
2-3 pounds beef (or chicken)
4 cloves garlic
1 large yellow or white onion
3 tablespoons vegetable oil
1 teaspoon salt
2 tablespoons minced lemon grass
1 teaspoon ground chilies (to taste)
4 tablespoon fish sauce (Nuoc Mam)
2-3 spring (green) onion stalks
2-3 tablespoons coarsely ground peanuts
1 tablespoon sugar
1 tablespoons honey
Directions:
Cut beef into small pieces (either “nuggets” or small strips).
Peel garlic and slice finely.
Cut onion into 1/2 inch strips.
Peel off the hard outer layers of lemon grass stalk and discard.
Peel off the medium layers of lemon grass stalk for stewing purposes
Mince the soft inner layers of the stalk.
Heat oil in large frying pan over medium heat.
Add salt, garlic and onion.
Fry over medium heat until onion is opaque.
Add lemon grass and chili.
Fry 1 – 2 minutes until fragrant.
Add beef and cook until lightly browned.
Mix in fish sauce, sugar and honey.
Cook until beef is the way you like it.
Stir occasionally and add water if necessary.
Remove the medium layers of lemon grass stalk before serving
Steamed Fish With Lemon Grass (Pla Neung Takrai)
Ingredients:
1 whole fish, about 500g (grouper, sea bass, pomfret or any lean, firm textured fish)
4 stalks lemon grass
Sauce:
4 cloves garlic, finely chopped
3 Thai bird’s eye chili, finely sliced
3 tbsp Thai fish sauce (nam pla)
3½ tbsp lime juice
2 tsp sugar
Directions:
Make sure the fish has been scaled, gutted and cleaned. Score fish with 2 or 3 diagonal cuts on both sides.
Remove outer layer of lemon grass. Trim the top and bottom of the stalks to fit a heat proof dish. Bruise the lemon grass with the back of a knife and then halved each stalk length wise. Stuff a few pieces into the cuts on the fish. Layer the rest of the lemon grass on the dish.
Place fish on the bed of lemon grass and steam over medium to high heat for about 15 minutes or until cooked.
Put together the fish sauce, sugar and lime juice. Stir until the sugar has dissolved. Add chili and garlic to the sauce. Let stand for at least 30 minutes before use to allow the flavors to blend.
When the fish is cooked, remove it from the steamer straight away. There will be be some liquid in the dish due to moisture from the fish and the lemon grass. Spoon that liquid over the fish. Then pour the sauce over and around the fish. Garnish with coriander leaves. Serve immediately.