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:

  • 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

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

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