Cooking Sauces and Marinades Made with Fresh, Whole Ingredients

Lemongrass Sauce & Marinade

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Quick and easy and created for those with busy lifestyles or days when you want a fast, but delicious meal.

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These recipes may have more ingredients or steps to the procedure. Enjoy them when you have more time for preparation and cooking.

Ingredients:

  • Vegetable oil2 tsp
  • Spam (cut 8 slices per can)4 pcs
  • Lemongrass Sauce & Marinade¼ c
  • Rice, cooked4 oz each musubi
  • Lemongrass Aioli1 Tbl each musubi
  • Nori (halved)4 pcs (1 each musubi)

 

Procedure:

  • Heat oil over medium heat and lightly brown Spam on both sides
  • Remove Spam from pan and coat well with Lemongrass Sauce & Marinade
  • Lay one piece nori flat and place musubi maker on the nori
  • Place 4 oz rice in musubi make and press to shape
  • Evenly spread 1 Tbl Lemongrass Aioli over rice
  • Place Spam on rice and wrap with nori

Ingredients:

  • Mayonnaise4 oz
  • Lime juice1 tsp
  • Lime zest½ tsp
  • Lemongrass Sauce & Marinade1 oz
  • Cilantro (chop)1 tsp
  • Kosher salt¼ tsp
  • Sesame seeds1 tsp

 

Procedure:

  • Mix all ingredients well and refrigerate

Ingredients:

  • Lemongrass Sauce & Marinade4 oz + 2 Tbl
  • Rice vinegar8 Tbl
  • Turmeric¼ tsp
  • Sugar4 Tbl
  • Cucumbers8 oz
  • Onions (julienne)1 oz
  • Rock salt1 Tbl

 

Procedure:

  • Slice cucumber in half, lengthwise, to make two long strips
  • Slice each strip to make four strips
  • Remove seeds from cucumber by carefully slicing down the middle of each cucumber
  • Cut cucumber into pieces, two-inches in length
  • Toss cucumber and onions with rock salt
  • Let drain for 20 minutes
  • Rinse cucumber under cold water to remove any excess salt
  • Let drain or pat dry with paper towel
  • Combine with the rest of the ingredients and let marinate in refrigerator for two hours

Ingredients:

    Lemongrass Bacon

  • INGREDIENTS:
  • Applewood smoked bacon1 pc
  • Lemongrass Sauce & Marinade2 tsp
  • PROCEDURE:
    • Brush Lemongrass Sauce & Marinade over bacon and bake
  •  

    Lemongrass Aioli

  • INGREDIENTS:
  • Mayonnaise4 oz
  • Lime juice1 tsp
  • Lime zest½ tsp
  • Lemongrass Sauce & Marinade1 oz
  • Cilantro (chop)1 tsp
  • Kosher salt¼ tsp
  • Sesame seeds1 tsp
  • PROCEDURE:
    • Mix all ingredients well and refrigerate
  •  

    BLT Sandwich

  • INGREDIENTS:
  • Bread2 pcs
  • Lemongrass aiolito taste
  • Lettuce2 pcs
  • Tomato3 slices
  • Bacon6 slices

 

Ingredients:

  • Udon bowl1 container
  • Lemongrass Sauce & Marinade2 tsp or to taste
  •  

  • Ramen1 package
  • Water1½ c
  • Lemongrass Sauce & Marinade1½ Tbl or to taste
  •  

  • Spicy Noodle1 container
  • Lemongrass Sauce & Marinade1 to 1½ Tbl

 

Procedure:

  • Prepare noodles using package directions
  • Add Lemongrass Sauce & Marinade and mix well

Ingredients:

  • Kraft microwave Macaroni & Cheese (2 oz)1 container
  • Lemongrass Sauce & Marinade2 tsp or to taste

 

Procedure:

  • Prepare macaroni & cheese using directions on container
  • Add Lemongrass Sauce & Marinade and mix well

Ingredients:

  • Wateras needed
  • Soy beans (frozen)1#
  • Lemongrass Sauce & Marinade6-8 Tbl

 

Procedure:

  • Bring water to a boil
  • Add soy beans and simmer until heated through, about 2-3 minutes
  • Drain soy beans well
  • Combine Lemongrass Sauce and soy beans and toss well

Ingredients:

  • Vegetable oil1 Tbl
  • Sweet onion (slice julienne style)4 oz
  • Lemongrass smoked pork (slice thin)1 #
  • Chili flakes (optional)to taste
  • Green onion (slice into 1” pieces)½ c
  • Lemongrass Sauce & Marinade1½ Tbl

 

Procedure:

  • Heat oil in teflon pan over medium heat
  • Add onions and saute until slightly wilted
  • Add smoked pork and chili flakes & continue cooking for 3-4 minutes or until pork is cooked
  • Add green onions and Lemongrass Sauce & Marinade and continue cooking for an additional 30 seconds, stirring to mix well
  • Serve

Ingredients:

  • Pork butt (slice ¾” thick)5 #
  • Lemongrass Sauce & Marinade3 c
  •  

  • Wood chipsas needed

 

Procedure:

  • Place pork butt in one gallon Zip-loc bag, add Lemongrass Sauce & Marinade, and seal bag
  • Move meat in bag to coat evenly with Sauce
  • Marinate for 3 days, moving meat in bag after two days
  • Cold smoke for 1 hour – 1 hour, 15 minutes
    • Remove meat from bag, drain, and place on pan (pan needs to fit in smoker)
    • Place in freezer 20-30 minutes
    • Place wood chips in metal container on bottom of smoker (if possible, place metal container of ice in smoker to keep smoker cool)
    • Place meat on a rack in smoker, making sure to leave sufficient space around the food for the smoke to circulate
    • Burn wood chips and close smoker; smoke 45 minutes – 1 hour (check wood chips intermittently and relight if necessary)
  • Remove meat from smoker and store in new Zip-loc bag or airtight container; refrigerate or freeze and use when desired

Ingredients: Yield – 1 gallon

Kim Chee Stew:

  • Pork butt (slice ¼” x 1½”)2½ #
  • Saltto taste
  • Vegetable oil¼ c
  • Chicken broth6 c (one 49-oz can)
  • Chicken base (optional)1½ tsp
  • Hondashi1 Tbl
  • Kochujang paste½ c
  • Kim chee (slice ½”)2½ #
  • Tofu, firm (medium dice)1 – 20 oz container

 

Lemongrass Kim Chee Stew:

  • Kim chee stew3 c
  • Lemongrass Sauce & Marinade¼ c

Procedure:

  • Season pork butt with salt and set aside
  • Heat oil in a pot until lightly smoking and add pork
  • Stir and lightly brown pork
  • Add chicken broth to kochujang, stir to combine
  • Simmer 10 to 12 minutes or until pork is tender
  • Add kimchee and tofu and bring to a quick boil; remove from heat
  • Pour 3 c of kim chee stew and ¼ c of Lemongrass Sauce & Marinade in a small pot; bring to a quick simmer
  • Remove from heat and serve

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