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Monday, February 14, 2011

Vietnamese Style Spicy Lemongrass Paste




There is a very good Vietnamese restaurant near our house and their Lemongrass chicken is a must order every time we visited that place.

I have been wanting to make this same dish at home for a long time, and did not find a recipe to my liking, After reading like 2 dozens of recipes, I decided to come up with my own version!

Note: The Original recipe was created on 2/14/2011,revisited on 3/6/2016.

我们家附近有一家越南餐厅做的香茅鸡特别好吃,我一直很想要自己在家做一次,找了好些食谱都觉得跟我们喜欢的有点出入。今天趁着周末,我就自己研究了一番,做出比较满意的香茅酱。 今晚的晚饭就是香茅鸡啦!老公吃了两大盘呢! 

注:原食谱于2011年2月14日创作,并于2016年3月6日重新整理。

Ingredients(2-3 times cooking):
4-5 Fresh Lemongrass(use only the white parts)
25 pieces/20 gm Dried Red Chiliese(Reduce for lesser heat)
1 1/2 inch of ginger root
8 Cloves of garlic
1/2 cup of cooking oil (You can  also use 1/3 cup for less oil version)

香茅酱材料(2-3次的量):
4-5根新鲜香茅(只取白色部分)
25只/20 克 辣椒干(不嗜辣可以减到15-20只)
1 1/2 寸生姜
8 瓣大蒜
1/2 杯食油 (1/3杯也可)




1. Remove the outer part of  lemongrass if it is dried or dirty, clean and slice the lemongrass, ground it together with all other ingredients listed into a paste. It is OK if the paste is a little coarse.

2. In a small cooking pan, bring the paste to boil and cook until liquid evaporates as much as possible (as shown in the picture).

3. Add 1/2 cup of cooking oil, stir well and reduce the heat to medium low, continue cooking until the paste become dry. (As shown in picture.)

Note: This Paste could be stored in the fridge for about 1 month, and the same paste could be use to make Lemongrass chicken, Lemongrass Shrimp/beef.


1.把香茅外面比较老的一层去掉,然后切下白色尾端部分,切成片,加点水和辣椒,姜,蒜头一起打成糊状,这个酱不必打得非常细,有点粗粗的纤维是可以的。

2.然后在一口小锅里,先把糊糊稍微煮干,然后倒入1/2杯的食油,拌匀,小火熬煮至干香为止(如图)。

注:做好的香茅辣椒酱,可以冷藏一个月左右。这个香茅酱还可以用来做香茅牛肉,香茅虾,香茅鱼块不等。



欢迎到我的博客玩 -- http://blog.sina.com.cn/spicehunt?


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