Cooking Sauces and Marinades Made with Fresh, Whole Ingredients

Lemongrass Sauce & Marinade

Legend:

uCook with ease!

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

uCook with flair!

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

Ingredients: Yield – 14 portions

  • Ground pork1#
  • Salt & pepperto taste
  • Water chestnuts, small dice1 8-oz can
  • Shiitake mushrooms½ c
    • (hydrated, chopped and squeezed)
  • Green onion, sliced thin¼ c
  • Lemongrass Sauce & Marinade½ c to suit your taste
  • Iceberg lettuce, cut in half and separated1 head
  • Cilantro (optional for garnish)

Procedure:

  • Lightly season pork with salt and pepper
  • Brown in frying pan and drain excess oil
  • Add water chestnuts, mushrooms, green onions, and Lemongrass Sauce & Marinade; cook and simmer over medium high heat for 4-5 minutes
  • Remove from heat; taste and add more Lemongrass Sauce & Marinade if desired
  • Spoon pork filling into lettuce, add cilantro if desired, wrap, and enjoy

uCook with flair option:

  • Add deep fried long rice (1” pieces) to filling mixture

Ingredients: Yield – 3-4 servings

  • 3/8” cut short rib2#
  • Lemongrass Sauce & Marinade¾ – 1 c

 

Pickled Cabbage & Kim Chee Slaw (optional to complement your meat)

  • Cabbage (shredded)4 c
  • Kosher salt1 Tbl
  • Apple cider vinegar½ c + 2 Tbl
  • Sugar½ c
  • Kim chee (sliced)2 c
  • Lemongrass Sauce & Marinade¼ c

Procedure:

  • Place short rib and ¾ – 1 c Lemongrass Sauce & Marinade in a Ziploc bag and marinate for 1-2 days
  • Combine cabbage and salt and let sit for 20 minutes
  • Rinse and drain cabbage and set aside
  • In a small sauce pot, combine apple cider vinegar and sugar and bring to a quick simmer
  • Remove from heat and pour over cabbage
  • Toss and combine, cover, and refrigerate overnight
  • Combine kim chee and drained pickled cabbage, mix well, and reserve
  • Remove marinated short ribs from Ziploc bag
  • Grill short ribs 2-3 minutes on each side
  • Remove short ribs from hibachi and brush with ¼ c Lemongrass Sauce & Marinade
  • Cut short ribs if desired and place on serving dish
  • Serve with Kim Chee Slaw

~ This recipe may be used with any fish ~

 

Ingredients:

  • Opah (5 oz fillet; ½” thick)2 pcs
  • Lemongrass Sauce & Marinade¼ c
  • Vegetable oil2 tsp

Sauce:

  • Lemongrass Sauce & Marinade2 Tbl
  • Butter1 Tbl

Procedure:

  • Marinate opah with ¼ c Lemongrass Sauce & Marinade overnight
  • Heat teflon pan over medium heat
  • Add oil to pan and sear opah for 1 minute on each side (adjust as needed for varying thickness)
  • Remove opah from the pan and set aside
  • Wipe pan clean
  • Add Lemongrass Sauce & Marinade and butter to the pan
  • Whisk over very low heat for 10-15 seconds or until butter is incorporated, then remove from heat
  • Spoon sauce over opah and serve
  • Fish options: nairagi, kajiki, ono, ahi, mahimahi, salmon, etc

Ingredients:

Option 1:

  • Whole chicken thighs (4 to 5 oz pieces)12 pcs
  • Five spice1 tsp
  • Lemongrass Sauce & Marinade1⅓ c

Option 2:

  • Boneless skinless breast (5 oz)4 pcs
  • Five spice½ tsp
  • Lemongrass Sauce & Marinade½ c

Procedure:

  • Place chicken, five spice, and Lemongrass Sauce & Marinade in a Ziploc bag
  • Close bag and move chicken around to marinate
  • Marinate chicken overnight
  • Place chicken on a baking pan lined with parchment or wax paper
  • Option 1 – Bake thighs at 350°F for 18-20 minutes or until chicken is cooked
  • Option 2 – Bake chicken breast at 350°F for 12 minutes or until chicken is cooked

Ingredients:

Option 1:

  • Whole chicken thighs (4 to 5 oz pieces)3 pcs
  • Lemongrass Sauce & Marinade⅓ c
  • Rosemary (chopped)½ tsp

Option 2:

  • Boneless skinless breast (5 oz)4 pcs
  • Lemongrass Sauce & Marinade½ c
  • Rosemary (chopped)½ – ¾ tsp

Procedure:

  • Place chicken, Lemongrass Sauce & Marinade and rosemary in a Ziploc bag
  • Close bag and move chicken around to marinate
  • Marinate chicken overnight
  • Place chicken on a baking pan lined with parchment or wax paper
  • Option 1 – Bake thighs at 350°F for 18-20 minutes or until chicken is cooked
  • Option 2 – Bake chicken breast at 350°F for 12 minutes or until chicken is cooked

Ingredients:

  • Chicken leg meat2½ #
  • Lemongrass Sauce & Marinade¾ c

 

  • Kosher saltto taste
  • Lemongrass Sauce & Marinadeas needed

 

  • Red cabbage (shredded)1 qt
  • Kosher salt1 Tbl
  • Apple cider vinegar½ c + 2 Tbl
  • Sugar½ c
  • Celery seed⅛ tsp
  • Mustard seed1½ tsp

 

  • Asian pear (julienne)as needed

Procedure:

Marinate chicken:

  • Place chicken into large zip top bag and add ¾ c Lemongrass Sauce & Marinade; close bag, toss to cover all of the chicken with sauce and marinate in refrigerator for 1-2 days

 

Marinate Cabbage (the night before cooking the chicken):

  • In large bowl, toss cabbage with 1 Tbl Kosher salt and let sit for 20 minutes; rinse and drain
  • In small sauce pot, combine apple cider vinegar, sugar, celery seed, and mustard seed and heat to a quick simmer, about 2-3 minutes
  • Remove from heat and combine with cabbage; toss to combine
  • Place cabbage in a bowl, cover, and refrigerate overnight

 

Prepare Chicken:

  • Fire up the grill or grill pan
  • Remove marinated chicken from refrigerator and lightly season with salt to taste
  • Grill chicken until cooked, about 3-4 minutes on each side or until internal temperature reaches 155°F
  • Remove from heat and let chicken rest for 5 minutes
  • Brush chicken with Lemongrass Sauce & Marinade and slice into ¾” strips
  • To serve, place chicken on platter and top with Pickled Cabbage and, if desired, garnish with fresh mango, Asian pear, or pineapple

Ingredients:

RICE:

  • Chicken broth3 c
  • Yellow curry paste½ tsp
  • Turmeric½ tsp
  • Lemongrass stalk (smashed)1 Pc
  • Lemongrass Sauce & Marinade2 Tbl
  • Jasmine rice (uncooked)2 c 
    • ** cooked rice is enough for 3 recipes of fried rice
  • Lemongrass Sauce & Marinade 2½ Tbl

 

FRIED RICE:

  • Vegetable oil1 Tbl
  • Garlic (minced)1 tsp
  • Tofu (small dice)¼ c
  • Edamame¼ c
  • Carrots (grated)2 Tbl
  • Jasmine rice (seasoned) 1½ c
  • Enoki mushroom (cut 1″)½ c
  • Cilantro (chopped)1 Tbl

Procedure:

Rice (NOTE: Rice can be made a few days in advance)

  • Combine first six ingredients in a pot, whisk and bring to a very low simmer
  • Cover pot with foil and continue cooking on low heat for 12 minutes or until rice is cooked
  • Spread rice evenly on a sheet pan and cool
  • Cover and refrigerate overnight

 

Fried Rice

  • Combine 1½ c of the cooked jasmine rice with Lemongrass Sauce & Marinade, mix well and set aside
  • Heat oil in a non-stick pan over medium heat
  • Add garlic and cook for 1 minute or until garlic is cooked
  • Add tofu, edamame, carrots, and seasoned jasmine rice to the pan
  • Continue cooking while stirring occasionally
  • Turn heat up if necessary
  • Cook until rice is heated through, about 3 – 5 minutes
  • Add cilantro and enoki mushrooms, combine, and serve

Ingredients:

  • Chicken leg meat (¾” cubes)1 #
  • Kosher saltto taste (we use ¼ tsp)
  • Cornstarch3 Tbl
  • Season chicken with salt, coat with cornstarch, set aside & reserve
  • Vegetable oil1½ Tbl
  • Lemongrass (minced)1 Tbl
  • Chicken leg meat (reserved)(1 #)
  • Chicken broth½ c
  • Lemongrass Sauce & Marinade½ c

Procedure:

  • Heat oil in teflon/non-stick pan over medium heat
  • Add lemongrass and stir for 15-20 seconds
  • Add chicken and saute for 1 minute
  • Add chicken stock, stir, and cook until stock is reduced by half and chicken is cooked
  • Add Lemongrass Sauce & Marinade, stir, and simmer for 1 minute
  • Remove from heat and serve

Ingredients:

  • Vegetable oil1 Tbl
  • Sweet onion (julienne)8 oz / 1 pc
  • Chili flakes (optional)⅛-¼ tsp
  • Lemongrass pipikaula (heated and sliced)1#
  • Lemongrass Sauce & Marinade¼½ c
  • Green onion (1” pc)½ oz / ½ c

Procedure:

  • Heat pipikaula in a 350° oven for 4 – 5 minutes
  • Slice, cover & keep warm
  • Saute onions over medium heat for 3 – 4 minutes until slightly colored and wilted
  • Add pipikaula and Lemongrass Sauce & Marinade and combine well
  • Continue cooking until heated through, about 1 minute
  • Add green onion; stir and serve

Ingredients:

  • Flank steak (cleaned & cut 1½” strips)5#
  • Kosher salt1 Tbl
  • Lemongrass Sauce & Marinade3 c
  • Thai chili (slice thin)1 Pc
  • Sodium nitrate (optional)½ tsp

Procedure:

  • Combine salt, Lemongrass Sauce & Marinade, Thai chili, sodium nitrate & mix well
  • Add flank steak, toss & let marinate for two days
  • After one day of marinating, toss and continue marinating for one more day
  • Remove meat from marinade and place on a sheet pan lined with a wire rack
  • Strain marinade and place strained ingredients evenly on meat
  • Bake at 250°F until internal temperature reaches 150°F.
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