Prep 10 mins
Cook 0 mins
I've found a wonderful discovery...lemongrass! The herb can be purchased at your local plant nursery so as to easily grow your own supply. The lemony flavor is wonderful used in Asian dishes, in marinades, curries, stir frys, soups, etc. Check out the additions and add modestly. I can't say it enough, not all marinades contain salt, so season with salt your chicken/pork/lamb/beef/shrimp, etc. before cooking. Marinade at least 2 hours or overnight.
- 2 teaspoons extra-virgin olive oil
- 2 large shallots, finely chopped
- 1 tablespoon freshly grated ginger
- 4 -5 garlic cloves, minced
- 1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)
- fresh galangal root (half galangal half ginger)
- turmeric (pinch)
- chili pepper (Thai, jalapeno, etc.)
- kaffir lime leaf (about 4 finely sliced with hard ribs removed)
- palm sugar, white sugar, brown sugar (pinch to taste and enhances entire mix well)
- Blend all of the ingredients in a blender or food processor until very smooth and finely textured, 2 to 3 minutes. Can, also, be pounded with mortar and pestle. Keep refrigerated.
- Note 1: If you are using the pestle and mortar, start off with the hard to grind ingredients like the lemongrass, the kaffir lime leaves and the galangal.
- Note 2: If you are using a food processor, put the easiest-to-grind ingredients in first. The liquid that forms will help to process the other harder-to-blend ingredients.
- Note 3: The additon of a couple teaspoons water may encourage easier mixing and will not affect the final product.
Made this today, no idea how I ended up with maybe a cup or more of it (even though I tried to be as precise possible) with more spices-like fragrance instead of lemongrass. Nevertheless, it smells awesome! and taste...too hot as I might have put too much chilis lol. It's definitely a great paste!
I inherited a lemongrass plant from a Philippine Lady, which is now thriving in my front yard (the plant). So when I was looking for recipes to use these beautiful stalks in, I came across yours. I was right away intrigued and gathered my ingredients, I did use 2 stalks, the optional ginger root (no galangal), tumeric and a jalapeno. The paste had a lovely color and tasted phenomenal! I used it as marinade on Corvina, a Carribbean fish, needless to say, the baked fish tasted FANtastic! This is a wonderful condiment, I already have a batch in the freezer for future use. Thanks for sharing, gailann!