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Cooked by: Chef / Ethnicity: Vietnamese cuisine / Last Modified: 3/24/2004 / Number of Servings: 3 |
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Directions: Cut off the top 2/3 of each lemon grass stalk, trim off the outside leaves
and roots, and slice the core thinly.
Puree the lemon grass, garlic, shallots, chilies, and brown sugar to a
fine paste. Work in the fish sauce, lime juice, and hot sauce. Marinate
fish or thinly sliced poultry or beef for 1-2 hours, turning once or twice.
Makes enough for 1=AB-2 pounds seafood, poultry, or meat.
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Basic garlic salad dressing and marinade SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN
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Hawaiian island marinade Combine ingredients and marinate steak, chicken, fish or pork before
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Remove the tough outer leaves from the lemon grass and finely chop the
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George fassett's meat marinade Add ingredients to a bowl with a lock top. Add one piece of meat at a time (either chicken, pork, beef or venison) and shake vigorously to mix ingredients. Then add the rest of the meat and let marinate overnight in the refrigerator.
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Ginger marinade *** tpbd20b put in dish just big enough to hold the meat. Add a dry red wine until
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