BookSumo Press - The Lemongrass Cookbook

The Lemon Grass Cookbook A Forgotten Asian Herb that Can Enhance Your Cooking By BookSumo Press All rights reserved Published by http://www.booksumo.com ENJOY THE RECIPES? KEEP ON COOKING WITH 6 MORE FREE COOKBOOKS! Visit our website and simply enter your email addressto join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/ LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Books Publishing Company. Limited Use Of The Books Text Is Permitted For Use In Reviews Written For The Public. Table of Contents Award-Winning Chicken Prep Time: 25 mins Total Time: 30 mins Servings per Recipe: 4 Calories 169.9 Fat 10.1g Cholesterol 46.4mg Sodium 70.9mg Carbohydrates 2.6g Protein 16.3g Ingredients 2 long lemongrass stems 1 tbsp sunflower oil 2 chicken breasts, skinless and boneless about 14 oz. salt, to taste total weight pepper, to taste 1 egg white, small cilantro, garnish 1 carrot, finely chopped lime slice, garnish 1 chili, red, small, deseeded, and chopped 2 tbsp garlic chives, fresh and chopped 2 tbsp cilantro, fresh and chopped Directions 1.

Cut the long lemon grass stems in half across the middle to make four short stems for a total of eight stems. (These stalks will work like skewers) 2. In a food processor, add the chicken and egg white and pulse till chopped roughly. 3. Add the carrots, chili, herbs, salt and black pepper and pulse till well combined and smooth. 4.

Set the broiler of your oven to medium-high. 5. Refrigerate the mixture for about 15 minutes. 6. Divide the chicken mixture into 8 equal sized portions. 7.

Carefully, shape the each chicken portions around the lemongrass skewers. 8. Coat each chicken skewer with oil evenly and cook under broiler for about 4-6 minutes, flipping occasionally. Award-Winning Chicken CAMBODIAN Curry Sauce Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 1 Calories 3796.8 Fat 169.4g Cholesterol 0.0mg Sodium 540.0mg Carbohydrates 574.1g Protein 15.1g Ingredients 1/3 C. lemongrass 3 shallots 4 garlic cloves 3 1/2 C. coconut milk 1 tsp galangal, dried 3 kaffir lime leaves 1 tsp ground turmeric 1 pinch salt 1 jalapeno chili, stemmed & seeded Directions 1.

In a food processor, add the lemongrass, shallots, galangal, garlic and jalapeo and pulse till a puree forms. 2. In a pan, add the coconut milk and bring to a boil, then stir in the pureed mixture. Add the salt and lime leaves and boil, stirring continuously for about 5 minutes. 3. Reduce the heat to low and simmer for about 30 minutes, stirring occasionally.

Discard the lime leaves. 4. For 1 serving, add 1/2 C. of this curry sauce into a shallow pan. 5. of the meat or vegetables and bring to a medium boil and cook to desired doneness. of the meat or vegetables and bring to a medium boil and cook to desired doneness.

Cambodian Curry Sauce Asian Inspired Chicken Soup Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 10 Calories 318.1 Fat 4.6g Cholesterol 58.1mg Sodium 1308.5mg Carbohydrates 38.3g Protein 29.9g Ingredients 3 quarts chicken broth 1 (14 1/2 oz.) cans diced tomatoes 2 stalks fresh lemongrass ( each 12 to 18 inches long) 1/2 C. lemon juice 12 slices fresh ginger ( thin, quarter sized) 2 tbsp asian fish sauce 6 fresh jalapeno chilies 1/3 C. thinly sliced green onion 1 1/4 lbs cabbage 5 C. hot cooked rice 8 oz. mushrooms 2 lemons, cut into wedges 2 carrots 1 1/2 C. chopped fresh cilantro 2 lbs boneless skinless chicken breast halves 4 garlic cloves, peeled and chopped Directions 1.

In a large pan, bring the broth to a boil over high heat. 2. Trim the lemongrass stalks then discard the outer layers, cut each stalk into 3-ich lengths. 3. Crush the ginger and lemongrass pieces lightly. 4.

Slice 2 jalapeos in half and chip the remaining finely. 5. In a pan of boiling broth, add the lemongrass, ginger and halved jalapeos and reduce the heat. 6. Simmer, covered for about 20-30 minutes. 7.

Meanwhile, shred the cabbage and slice the mushrooms into 1/4-inch thick slices by discarding the stem ends and discolored parts. 8. Peel the carrots and slice them into 1/4 inch in thickness. 9. Cut the chicken into 1/4-inch thick slices 1 1/2-2 inches long. Asian Inspired Chicken Soup 10.

In the broth, add: carrots, mushrooms, cabbage and garlic and bring to a boil on high heat. 11. Reduce the heat and simmer, covered for about 8-10 minutes. 12. Add the tomatoes with liquid and chicken and increase the heat to high. 13.

Cook, covered for about 3-5 minutes. 14. Stir in the fish sauce and lemon juice and top with the green onion. 15. Serve alongside the rice, lemon wedges, cilantro and chopped chilies. Vietnamese Chicken Prep Time: 1 hr Total Time: 1 hr 7 mins Servings per Recipe: 2 Calories 552.9 Fat 42.3g Cholesterol 157.9mg Sodium 1535.0mg Carbohydrates 7.8g Protein 33.9g Ingredients 2 tbsp fish sauce 4 boneless chicken thighs 2 tsp sugar 1 birds eye chilis or 1 Thai red chili pepper, 2 tbsp vegetable oil seeded and thinly sliced diagonally 2 stalks lemongrass, outer leaves removed and stalks finally ground 2 cloves garlic, peeled and minced Directions 1.

In a bowl, add the sugar and fish sauce and mix till the sugar dissolves. 2. Add the lemongrass, garlic and 1 tbsp of the oil and stir to combine. 3. Add the chicken pieces and coat them with the lemongrass mixture evenly. 4.

Refrigerate to marinate for about 2 hours. 5. In a skillet, heat the remaining oil on high heat and cook the chicken pieces for about 5 minutes. Vietnamese Chicken JAPANESE Crme Brule Prep Time: 25 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 554.1 Fat 50.8g Cholesterol 477.7mg Sodium 58.5mg Carbohydrates 19.6g Protein 6.6g Ingredients 1/2 C. gingerroot, chopped 1 tsp sugar 1/2 C. heavy cream 1 tsp vanilla extract 12 large egg yolks 1/2 C. sugar Directions 1. sugar Directions 1.

Set your oven to 325 degrees F before doing anything else. 2. In a pan, add the heavy cream, lemongrass and ginger and simmer for about 25 minutes, stirring gently. 3. Remove everything from the heat and through a fine sieve, strain the mixture. 4.