Caramelized Lemongrass Marinade Recipes
CARAMELISED VIETNAMESE SHREDDED BEEF
Recipe video above. A very quick, very tasty way to use up leftover cooked beef used in things like broth (see notes to start from raw). Created to use up leftover brisket from making Vietnamese Pho. Cooked is tossed in a Vietnamese lemongrass marinade then pan fried until golden. It's INSANELY delicious!
Provided by Nagi
Categories Mains
Time 20m
Number Of Ingredients 13
Steps:
- Mix Marinade in a bowl.
- Add shredded beef and mix. Set aside 5 minutes.
- Heat oil in a large skillet over high heat. Add about half the beef and spread out in single layer.
- Leave undisturbed until golden (about 1 minute). Flip then cook the other side just briefly (about 30 seconds) just to heat and get a touch of golden, then remove.
- Repeat with remaining beef.
- Serve over rice, using either limes or Nuoc Cham as the sauce, and garnishes of choice (I used them all in the photos!)
CARAMELIZED LEMONGRASS MARINADE
This recipe is widely used by grilled-food vendors in Vietnam. This marinade's sweet lemony flavor greatly enhances the taste of grilled food. It is well suited to chicken, beef and lamb.
Provided by Henry Moline
Categories Quick and Easy
Time 15m
Number Of Ingredients 8
Steps:
- Heat the sugar and 2 tablespoons of the water in a small saucepan over medium heat and simmer until the sugar starts to caramelize (the liquid will turn a slight yellowish color). At this point insert a metal teaspoon into the liquid and remove to let cool. The liquid on the spoon should become sticky and slightly yellow. Add the remaining 2 tablespoons of water and the rest of the ingredients and remove from the heat. Let the marinade cool before applying it to the meat.
Nutrition Facts : ServingSize 168 g, Calories 198, Fat 0.12 g, TransFat 0.0 g, SaturatedFat 0.03 g, Cholesterol 0 g, Sodium 2299 g, Carbohydrate 48.23 g, Fiber 0.6 g, Sugar 38.8 g, Protein 3.35 g
BASIC LEMONGRASS MARINADE
This marinade is wonderful for any meat, but I use it on chicken then grill it. It's wonderful. The smell of the fish sauce is awful, but the end result is delicious.
Provided by L. Duch
Categories Asian
Time 10m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 8
Steps:
- Process lemon grass, garlic and chili sauce until it turns into a fine paste.
- Combine paste and all other ingredients and mix well.
- Marinade is ready to use after sitting for about 1 minutes.
- Recipe yields enough marinade for 1-2 pounds of meat.
- You can save the tops of the lemon grass to season soups and stocks or you can steep it with your tea to make lemon tea.
- Simply put in zip-lock bag and freeze until needed.
Nutrition Facts : Calories 501.3, Fat 40.9, SaturatedFat 6.4, Sodium 5420, Carbohydrate 30.5, Fiber 0.4, Sugar 27.1, Protein 6
CARAMELIZED LEMONGRASS MARINADE
This recipe is widely used by grilled-food vendors in Vietnam. The marinade's sweet lemony flavor greatly enhances the taste of grilled food. Try it with pork (chops, ribs) chicken, beef and lamb. Recipe by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.
Provided by gailanng
Categories Vietnamese
Time 25m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Heat the sugar and 2 tablespoons of the water in a small saucepan over medium heat and simmer until the sugar starts to caramelize (the liquid will turn a slight yellowish color). At this point insert a metal teaspoon into the liquid and remove to let cool. The liquid on the spoon should become sticky and slightly yellow.
- Add the remaining 2 tablespoons of water and the rest of the ingredients and remove from the heat. Let the marinade cool before applying it to the meat.
Nutrition Facts : Calories 411.5, Fat 0.3, SaturatedFat 0.1, Sodium 4853.3, Carbohydrate 98.4, Fiber 1.4, Sugar 77.6, Protein 8.9
CARAMELIZED LEMONGRASS CHICKEN
Sweet, savory, and salty chicken. MMM
Provided by barbara lentz
Categories Chicken
Time 4h25m
Number Of Ingredients 7
Steps:
- 1. Mix the lemongrass, fish sauce, brown sugar and garlic together. Add the chicken and mix well and let marinate in fridge for at least 4 hours.
- 2. Add oil to a skillet. Add the chicken and cook 10 minutes turning them once. Add the marinade and bring to a boil
- 3. Reduce the heat to low and cook until chicken is done and the sauce is caramelized. Add the lemon juice and serve
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CARAMELIZED CHICKEN WITH LEMONGRASS AND CHILIES | COOKSTR.COM
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Category Cookstr RecipesEstimated Reading Time 4 mins
- In a medium bowl, season the chicken with the salt and ¼ teaspoon black pepper. Add half of the lemongrass, toss, and set aside.
- In a large skillet (if possible, use a pan with a light interior such as stainless steel so you can monitor changes in color), heat the oil over medium-high heat until it becomes runny and starts to shimmer. Add the sugar and cook and stir continuously. After 1 to 2 minutes, the sugar will start to clump together then melt into a syrup. Cook and stir for another 2 to 3 minutes, or until the clear syrup thickens into a gooey caramel-brown liquid suspended in the oil. You will also smell a pleasant burnt sugar aroma. Watch the caramel closely during this process as it can burn very quickly. If the caramel starts to turn black and smell acrid, pull the skillet off the stove for a few seconds before continuing. Stir in the remaining lemongrass, the onion, and 1 tablespoon of the garlic and cook and stir until the ingredients turn golden brown and fragrant, 1 to 2 minutes. Add the chicken and raise the heat to high. Cook, tossing the chicken in the caramel sauce, for about 1½ minutes. If th
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TASTETORONTO | VIETNAMESE LEMONGRASS CHICKEN
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- To prepare the dipping sauce: in a small bowl, combine the hot water with the sugar and mix until the sugar dissolves. Add in the lime juice, fish sauce, sambal oelek and minced garlic clove, stir to combine and set aside. This can be stored in the fridge for up to 1 month.
- Prepare the marinade for the chicken: in a mixing bowl combine the chopped shallots, chopped garlic, chopped lemongrass, brown sugar, fish sauce, soy sauce, lime juice and the vegetable oil. Stir until even then mix in the chicken thighs making sure each piece is coated with the marinade, cover and allow to marinate for 4-6 hours refrigerated, ideally overnight.
- When it is time to cook, remove the chicken from the marinade, shaking off any excess bits and transfer to a paper towel-lined plate to drain excess marinade away.
- Heat a large cast iron pan or skillet on medium high heat. While the pan is preheating, split the washed scallions in half vertically (from the white root to the green tips) then cut into 4"-inch pieces. Toss with a small splash of canola oil.
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- Using your hands, massage the pork chops in the marinade until fully combined. Allow the meat to relax in the marinade overnight or up to 24 hours.
- You will have leftover marinade mix including sesame seeds, lemongrass and shallot. You don't want to waste these tasty bits as they'll fall through the barbecue when grilling. Save these for later as we'll fry them to make a crispy topping.
- Grill the meat on a barbecue on low to medium heat with the lid closed for most of the time in order to keep the meat moist. Flip the pork chops once the meat has developed a sear and is evenly caramelized on one side.
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