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:

  • Ahi cubes1#
  • Kosher salt½ tsp
  • Lemongrass Sauce & Marinade7 Tbl
  • Sriracha¼ tsp
  • Avocado (diced)½ c
  • Edamame (cooked and shelled)¼c

 

Procedure:

  • Massage salt into ahi cubes
  • Add Lemongrass Sauce & Marinade and Sriracha to ahi and mix well
  • Add avocado and edamame and mix gently
  • Refrigerate until ready to serve

Ingredients:

  • Shrimp 21/2512
  • Lemongrass Sauce & Marinade2-3 Tbl

 

Procedure:

  • Place shrimp and Lemongrass Sauce & Marinade in Ziploc bag
  • Carefully move shrimp around to coat with sauce
  • Marinate for several hours or overnight
  • Skewer shrimp and cook on grill until done
  • Alternate cooking methods: Skewer or no Skewer | Saute rather than Grill

Ingredients:

  • Chicken leg meat2#
  • Lemongrass Sauce & Marinade¾-1c
  • Kosher salt (optional)½ tsp
  • Flouras needed
  • Eggas needed
  • Pankoas needed
  • Lemongrass Sauce & Marinade (optional)as needed

 

Procedure:

  • Place chicken, Lemongrass Sauce & Marinade, and salt in Ziploc bag and marinate 1-2 days
  • Remove chicken from marinade and drain
  • Dust chicken lightly with flour
  • Dip in egg and coat evenly with Panko
  • Heat oil to 350°F and fry until golden brown
  • Place in 350°F oven and cook until done (160°F internal temperature)
  • Brush katsu very lightly with Lemongrass Sauce

Ingredients:

  • Pork loin (slice ½“)1#
  • Lemongrass Sauce & Marinade½ c
  • Kosher salt (optional)¼ tsp
  • Flouras needed
  • Eggas needed
  • Pankoas needed
  • Lemongrass Sauce & Marinade (optional)as needed

 

Procedure:

  • CPlace pork, Lemongrass Sauce & Marinade, and salt in Ziploc bag and marinate 1-2 days
  • Remove pork from marinade and drain
  • Dust pork lightly with flour
  • Dip in egg and coat evenly with panko
  • Heat oil to 350°F and fry until golden brown
  • Place in 350°F oven and cook until done (160°F internal temperature)
  • Brush katsu very lightly with Lemongrass Sauce

Ingredients:

  • Hot dog (halved lengthwise and sliced bias cut ½”)1 pc / 4 oz
  • Lemongrass Sauce1 Tbl
  • Hot Dog Bun:1 Tbl

 

    Lettuce Slaw:

    Ingredients:

  • Lettuce (¼” julienne)1 oz
  • Cucumber (seeded and ¼” julienne)½ oz
  • Tomato (short julienne)½ oz
  • Mint (julienne)2 tsp – 1 Tbl
  • Cilantro (leaf only)1 Tbl
  • Lemongrass Aioli2 Tbl
  • Lemongrass pickle or regular pickle (short julienne)1 oz

Procedure:

  • Combine slaw ingredients, mix well, and set aside

  • Heat small teflon pan over med/high heat

  • Place hot dogs in the pan and saute for 1 minute

  • Add Lemongrass Sauce and continue cooking for an additional minute

  • Remove from heat

  • Assemble chop dog by placing hot dog bun, open-face, on plate

  • Spread cooked chop dog evenly across hot dog bun


Ingredients:

  • Salmon (sliced ⅓”) 7 oz
  • Lemongrass sauce 9 Tbl
  • Cream cheese
  • Cream
  • Mint
  • Lime Juice
  • Lime Zest
  • Chiso leaves (blanched)
  • Spinach (blanched)
  • Vegetable oil

Ingredients:

  • • Sliced rib eye½ pound
  • • Lemongrass sauce¼ c + 3 Tbl
  • • Vegetable oilas needed
  • • Flour⅓ c
  • • Egg (scramble)2-3

Procedure:

  • Evenly coat rib eye with lemongrass sauce and marinate for one day
  • Heat oil in large saute pan over medium heat

  • Lightly coat ribeye with flour and then egg

  • Adjust heat if needed; cook 1-2 minutes on each side

  • Remove from heat, slice if desired, and serve with dipping sauce


      • Meat Jun Dipping Sauce

      Ingredients:

      • • Soy sauce⅓ c

      • • Rice vinegar1 Tbl

      • • Sesame oil½ tsp

      • • Kochujang¾ tsp – 1 tsp

      • • Korean chili flakes (opt)pinch


      Procedure:

      • Combine all ingredients and whisk to mix well

Ingredients:

  • Ground pork 1#
  • Shiitake or black fungus mushroom (soak and thin julienne) ⅓ c
  • Rice noodle (soak and cut into 1” pieces) ¾ c
  • Onion (mince) ¼ c
  • Garlic (mince) 1 Tbl
  • Green onion (slice thin) ¼ c
  • Kaffir lime leaf (mince) 6-8 pieces/1½ tsp
  • Lemongrass (mince) 1 Tbl
  • Egg yolk 1
  • Lemongrass Sauce & Marinade ½ c
  • Chicken wings 12 pcs
  • Kosher salt (optional) to taste
  • Flour as needed
  • Egg (scramble) as needed
  • Panko as needed
  • Oil for frying

Procedure:

  • Remove drumette from the chicken wing and reserve for later use
  • Remove bone from chicken wing without piercing or tearing the skin. Reserve.
  • Combine ground pork, mushroom, rice noodle, onion, garlic, green onion, kaffir lime leaf, egg yolk, and Lemongrass Sauce & Marinade and mix well
  • Cover and refrigerate overnight
  • Place pork in a pastry or Ziploc bag. Cut ½” hole as needed
  • Stuff chicken wing with about 2 oz (¼ c) of pork stuffing
  • Lightly season chicken with salt
  • Evenly coat chicken with flour, then with egg
  • Evenly coat with panko and reserve
  • Heat oil to 350°F
  • Fry chicken until golden brown and cooked to an internal temperature of 160°F
  • Serve with creamy peanut sauce

Creamy Peanut Sauce

Ingredients:

  • Peanut Oil 1 Tbl
  • Onion (mince) ⅓ c
  • Garlic (mince) 1 Tbl
  • Ginger (mince) 1 tsp
  • Sugar 2 Tbl
  • Chicken stock ½ c
  • Heavy Cream ½ c
  • Peanut butter ¼ c
  • Sweet chili sauce ¼ c
  • Fish sauce 2 Tbl
  • Lemon juice 1 Tbl

Procedure:

  • Combine first 4 ingredients and cook until onions are translucent
  • Add sugar, chicken stock, and heavy cream; reduce by half over medium heat; remove from heat
  • Add peanut butter, sweet chili sauce, fish sauce, and lemon juice and mix well

Ingredients:

  • Linguine (raw) 8 oz
  • Water as needed
  • Salt to taste
  • Chicken broth or pasta water ½ c
  • Lemongrass Macnut Pesto 4 Tbl (recipe below)
  • Salt (optional) pinch
  • Roasted cherry tomato 2 oz (approx 20-24 halves) (recipe below)
  • Parmesan cheese 4 Tbl



Procedure:

  • Place linguine in salted boiling water and cook until al dente/li>
  • Drain and reserve
  • Place chicken broth and pesto in a medium teflon pan and bring to a light simmer
  • Add cherry tomatoes and half of the cooked linguine
  • Toss until pasta is coated evenly and heated through
  • Add the Parmesan and mix well

Roasted Cherry Tomato

Ingredients:

  • Cherry tomato (halved) 4 oz
  • Olive oil as needed
  • Salt to taste
  • Black pepper to taste

Procedure:

  • Lightly coat cherry tomato with olive oil using a brush or toss in a small bowl
  • Place tomato, skin side down, on parchment paper-lined sheet pan
  • Season with salt and pepper
  • Roast at 400°F for 20-25 minutes
  • Cool and refrigerate


Lemongrass Macnut Pesto (yield 1c)

Ingredients:

  • Lemongrass Sauce & Marinade ½ c
  • Vegetable oil ½ c
  • Basil leaves 2 oz
  • Cilantro ½ oz
  • Mint ¼ oz
  • Macadamia nuts (lightly toasted/chopped) 2 oz
  • Spinach (blanched and squeezed) 1 oz

Procedure:

  • Place oil and Lemongrass Sauce in blender
  • Add rest of the ingredients
  • Blend until a paste is formed

    • If you prefer a thinner consistency, adjust with oil and Lemongrass Sauce
    *** May substitute pine nuts for macadamia nuts

Ingredients:

  • uCook Lemongrass Sauce 6 Tbl
  • Egg 1
  • Milk ¼ c
  • White bread 1 slice
  • Ground beef 1#
  • Oil as needed
  • Cheese 1 slice
  • Bun (heated) 1
  • Lemongrass aioli 2 tsp
  • Tomato (sliced) 2 pcs
  • Lettuce 1 pc
  • Lemongrass pickles 3-4 pcs



Procedure:

  • In a bowl, combine Lemongrass Sauce, egg, milk, and bread
  • Let sit for 2-3 minutes, or until bread is saturated
  • Mash bread thoroughly
  • Add ground beef and combine well
  • Cover and refrigerate overnight
  • Portion 4 oz and form patties
  • Heat oil over medium heat
  • Place patties in the pan and press to spread patties to ½” thickness
  • Cook and flip over
  • Place cheese on patty and continue cooking for 2-3 minutes
  • Remove from pan
  • Spread 1 tsp Lemongrass aioli on both sides of the bun
  • Assemble burger, 2 slices of tomato, 3 Lemongrass pickles, and lettuce
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