A Defining Flavor
Texture of Sugar Crystals
A Fusion Approach
Lemongrass, Curry and Coconut Meet
This Asian Fusion approach to poaching fresh wild Salmon would work well with King, Coho, Sockeye, just about any Salmon. It’s quick and easy and delicious, preserving and enhancing the natural flavors. This simple preparation is also another example of the many possible uses of Lemongrass.
A Complex Curry Taste
Good with Dumplings and Stir-Fries
his Filipino style Curry Paste is good with a lot of things, including Dumplings and stir-fry dishes, as well as blander presentations of Fish, Chicken and Shrimp. This recipe Continue reading
Delicate Citrusy Broth
Extremely Popular in Thailand
Tom Yam Gung is a Thai classic, and extremely popular in Thailand. Its delicate cirrusy broth goes down like velvet. Still, it should have enough Continue reading
A Vietnamese Classic
Ideal for a Buffet Party
Reflecting the Vietnamese fondness for Beef, this Beef Brochette dish is a classic of Vietnamese cuisine. It would be ideal for a larger buffet event, along with several other major dishes. It is intended to serve six to eight people, along with Continue reading
Lemongrass Meets Cayenne Pepper
Caramelized Sugar Meets Fish Sauce
This classic Vietnamese dish demonstrates the classic use of Caramelized Sugar in Vietnamese cuisine, as well as the roles Lemongrass and moderate amounts of Hot Red Pepper can play. This dish serves about 8. Recipe adapted from Bach Ngo. The use of Nuoc Mam or Fish Sauce is also typical.
Fried Chicken with Lemongrass and Cayenne Pepper
For Satay or Gado Gado
Galangal Mees Kemerie Meets Tamarind
Singapore Cuisine has its own version of Peanut Sauce. This is good with Satay and also can be used as a dressing for a Gado Gado salad.
This sauce takes about 10 minutes to prepare and about 15 minutes to cook. It makes about a cup and a half
Special ingredients include Galangal, Tamarind and Kemerie or Candlenuts, as well as Lemongrass. The Candlenuts are sometimes difficult to find; Almonds can be substituted.
2 ounces Tamarind Pulp (may substitute Lime juice in a pinch)
2 cups Water
3 Kemerie (Candlenuts) — or could substitute Macadamia nuts or Almonds
½ ounce Galangal or 1½ teaspoons powdered Galangal
15 small dried Red Chilies
1 stalk Lemongrass
3 cloves Garlic
1 teaspoon Shrimp Paste
1 Shallot or 2 tablespoons minced Onions
½ cup Vegetable Oil
1 cup toasted unsalted Peanuts
¼ cup Sugar
½ teaspoon Rice Vinegar or Malt Vinegar
¾ teaspoon Salt
First, mix the Tamarind Pulp with Water and strain it through a fine sieve. You can also use the more refined Tamarind Juice from Thailand.
Prepare the Peanuts, by shelling them, and powdering them finely. Originally this would be done in a mortar and pestle. A blender or food processor works fine.
You want to do the other minor preparation — crush the Candlenuts or Macadamia Nuts coarsely, blanch and skin the Almonds if that is what you are using.,
Soak the Red Chilies in warm water and drain off the excess water. This could be done while preparing the Peanuts.
The Garlic or Shallots need to be peeled and then minced.
The Lemongrass should be smashed lightly; the side of a heavy cleaver works well for this.
When all the preliminary preparation is ready, put the Candlenuts or whatever nuts are used, the Galangal, Chilies, Lemongrass, Garlic, Shrimp Paste and Shallots into a grinder or blender. Process until very fine.
Then heat the Oil in a large hot saucepan or wok until the Oil is also hot. Then add the Nut mixture, dry, stirring constantly, until it is fragrant. Stir in the Peanuts, strained Tamarind liquid, the Sugar, Vinegar and Salt.
Boil these gently, uncovered for about 15 minutes, stirring well while cooking.
Cool the sauce and allow the spices to infuse their fragrance into the Peanuts.