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Spicy lamb and paw-paw
1. Cut the lamb into 3cm (11/4in) cubes and season with papaya skin. 2. Blend the chillies, garlic, shallots, lemon grass, galangal and turmeric into a fine paste. 3. Heat the oil in a cooking pot and stir in the cardamom pod. 5. Fry until ... [... more]
BBC |
Enak seafood satay
5 stalk lemon grass cut into 15cm/6 inch long or thick satay skewers 1. Blend the chillies, shallots, ginger, turmeric, coriander, candlenuts, lemon grass, blanchan, and tamarind to form a fine paste and set aside. 2. Blend or chop the fish and ... [... more]
BBC |
Tom yum soup with lime and white fish
1. Pour the water or stock into a pan and add the lemon grass, torn lime leaves, chilli, ginger, fish sauce and sugar. 2. Bring to the boil, then reduce the heat to very low and leave to infuse for 10 minutes. 3. Cut the white fish into 1cm ... [... more]
BBC |
Spicy Sour Soup
Bring 2-3 c. water to boil in heavy pot and add lime leaves, galangal, and soy sauce. Pound lemon grass sections several times with pestle or heavy knife and add. Bring to boil again and add mushrooms and cook 2-3 mins over medium heat. Just ... [... more]
International Vegetarian Union |
Minced Mushroom Salad (Lahb Het - Thai)
In a small saucepan, combine dried and fresh mushrooms with a few tablespoons water, lime juice, soy sauce, and sugar, Turn heat down to medium, add dried ground chili, ground rice, and lemon grass and cook another minute, until mixture begins to ... [... more]
International Vegetarian Union |
Sri Lankan Yellow Rice (Kaha Bath)
Taken from a Charmaine Solomon recipe (The Complete Asian Cookbook) Heat oil in a large saucepan, add onion and fry until it begins to turn golden brown. Add cloves, peppercorns,cardamom pods, turmeric, salt, curry leaves and lemon grass. Add ... [... more]
International Vegetarian Union |
Prawn Soup, Thai
Shell and de-vein prawns. Do not throw away heads and shells. Add lemon grass/lemon peel, broken up lemon/lime leaves and water. Bring this stock to boil again and add fish sauce, prawns,lemon juice and green chillies. Once prawns turn pink, ... [... more]
Mamta's Kitchen |
Mai Pham from HarperCollins Publishers
Mai Pham was born in Vietnam and raised in both Vietnam and Thailand. Now chef and owner of the acclaimed Lemon Grass Restaurant in Sacramento, California, Mai is a food columnist for the San Francisco Chronicle, a frequent contributor to the Los ... [... more]
Harper Collins |
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