/ck/ - Food & Cooking

2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
3 tablespoons water
3 tablespoons cooking oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
3 chilies, seeded and minced
1 scallion for garnishing

In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.

In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.

Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.

Lemongrass Chicken Banh Mi sandwich.

Korean Kalbi Bun Sandwich.
Also looks good.
Love spicy Korean food!

Thai Basil Chicken Phyllo Rolls - for a different kind of lemongrass chicken on-the-go.
8 cloves garlic
1 inch fresh ginger, chopped
4 stalks lemongrass, chopped
1/2 red bell pepper, chopped
1 pound boneless, skinless chicken breast, chopped
2 handfuls Thai basil, divided
1/2-2 tablespoons crushed red pepper
4 teaspoons soy sauce
2 teaspoons fish sauce
1 tablespoon cornstarch
1 lemon, juiced, divided
salt to taste
2 tablespoons olive oil, + additional for brushing phyllo
1 pound phyllo sheets

Topping:
2 eggs
2 tablespoons water
Sesame seeds for garnish

In the bowl of a food processor, add garlic, ginger, lemongrass, and bell pepper. Pulse until finely chopped. Add the chicken breasts and pulse until finely chopped, but not completely ground. Place the mixture in a large bowl.

Thinly slice the Thai basil and add 2 tablespoons to the chicken mixture. Stir in crushed red pepper, soy sauce, fish sauce, cornstarch, splash of lemon juice, and salt. Cover and refrigerate for at least 30 minutes.

Drizzle olive oil in a large wok or skillet over high heat. Add chicken and cook, stirring constantly and breaking up the pieces, until browned, 5-7 minutes. Remove from heat and stir in remaining lemon juice and Thai basil.

Preheat oven to 400 degrees F and line 2 baking sheets with parchment or lightly grease. Remove the phyllo sheets from package and cover with a damp cloth.

Place one sheet on work surface and brush with olive oil. Fold in about 1 inch on the long sides. Place a couple of tablespoons of filling across a short side, leaving a 1 inch border. Fold the short end over the filling and fold in the sides again to enclose the filling. Roll the filling to the other end and place seam side down on prepared baking sheet. Repeat with remaining filling and phyllo sheets.

In a small bowl, beat eggs with water. Brush the egg mixture over the rolls and sprinkle with sesame seeds.

Bake in preheated oven until golden brown, 15-20 minutes.

Serve immediately.

lemongrass chili chicken

Vietnamese Lemongrass Beef with Rice Crepes.

Lemongrass Beef
1 Lemongrass stalk
1-2 Shallots
1 lb Sirloin tip
1 tspn Shrimp sauce
Fish sauce
1 tspn Brown Sugar
Salt
Pepper
Sesame seeds
(Optional Chilies)

Finely chop up the shallot and lemongrass, then pound with pestle or otherwise to soften. Add to the rest of the ingredients in a bowl and mix into a paste. Mix in the beef, which has been cut into little flat rectangular pieces suitable for skewering and BBQ’ing. Allow to sit for 1-2 hours at room temperature. Slide onto well soaked (in water) skewers and take to grill or BBQ for cooking.

Green Asian Noodle Salad
Handful Corriander (Cilantro) leaves
Handful Mint Leaves (sliced)
Handful Thai Basil Leaves (sliced)
2 Spring Onion – either slides raw or fried quickly in vegetable oil to make Sping Onion Oil
Small cucumber – julienned in sections (after seeds removed)
Handful Bean Sprouts
2 tblspn Peanuts (roasted and chopped)
Rice Vermicelli for
Chillies (optional)
Nuoc Cham (Garlic, Chillies, Fish Sauce, Lime juice, Rice Vinegar asian sauce)
Lime wedges (to serve)
Prepare the rice vermicelli (using thinner variety that used on pho) but putting in bowl of how water and leaving. Do not overcook as noodles become very brittle. Drain under cold water and add to bowl with corriander, mint, thai basil, sprouts and cucumber. Quantities depend on your personal preference, but mint tends to be overpowering so I use less. Add the nuoc cham and mix well. Serve by spinkling on peanuts and spring onion oil and garnishing with a slice of lime.

A bowl of vermicelli with beef lemongrass.

What lemongrass dishes do you fine folks recommend?

>>4738130
Holy fuck I love banh mi.
I'm up in Bellingham WA for college, and we don't have much of a selection here. There's a place that sells a pitiful banh mi, and they want $8.50 for the fucking thing. Outrageous.

I remember several years ago in Seattle, we would get a dozen of them for like, $2.50 each. Damn I miss that. I make my own from time to time, though. But I have a hard time finding the right sized baguette sometimes.

>>4738147
>>4738144
>>4738143
>>4738141
>>4738140
>>4738136
>>4738135
>>4738134
>>4738130
>>4738128
>>4738126

Now I'm hungry...

>>4738163
Yeah, I went to get some beef lemongrass. Had the lunch special at Viet Pho joint off Lincoln in the South Denver tech Center. Really good beef with onions, bell peppers, chilis, and lemongrass with rice and some Vietnamese egg rolls. $7.50 and Kirin beer for $2. Recommend it!

>>4738149
San Jose, CA here. Banh mi is fucking great.

Prices have gone up though.. usually ~$3-$3.50.

>>4738543
I used to live there, back before 1993.
Is the Duc Phuc Vietnamese Restaurant in San Jose, CA.still there? People would drive by screaming "Fuck a duck!"
In Vietnamese, Phuc is Happiness and Duc is Virtue. To illustrate, “Phuc” often goes with “Duc” to form the term “Phuc Duc” because with Vietnamese, Phuc is the happiness rooted from the generous or charity things done to help others. Those actions are called “Duc” of one person, so “Phuc” is the result of “Duc”. But in the irrelevant and foreign language of English, it just means fuck a duck.

>>4738917

>dat windows logo

Another great name of a Vietnamese pho restaurant is Bich Nga.

Who knows, maybe in Vietnamese, Burger King means rectum rubber.

Some frog legs in Vietnam.

Nice restaurants in Vietnam would often have a frog pool and you could select what frog you wanted and the staff would spear it with a long fork and cook it up.

Living in Arkansas, I really liked deep fried frog legs. A friend could make them so they tasted like Kentucky Fried Chicken! Just a slightly waxy taste to the meat. And these frogs were GIGANTIC!

The frog-pool wanted a king.
Jove sent them Old King Log.
I have been as deaf and blind and wooden as a log.

The frog-pool wanted a king.
Let Jove now send them Young King Stork.
Caligula's chief fault: his stork-reign was too brief.
My chief fault: I have been far too benevolent.
I repaired the ruin my predecessors spread.
I reconciled Rome and the world to monarchy again.
Rome is fated to bow to another Caesar.
Let him be mad, bloody, capricious, wasteful, lustful.
King Stork shall prove again the nature of kings.
By dulling the blade of tyranny I fell into great error.
By whetting the same blade I might redeem that error.

Violent disorders call for violent remedies.
Yet I am, I must remember, Old King Log.

>>4738928
>BITCH NIGGA

I shall float inertly in the stagnant pool.
Let all the poisons that lurk in the mud hatch out.

- Claudius the God (1935) by Robert Graves

Made into the miniseries, I, Claudius.

I, Claudius - 1976 BBC Television adaptation of Robert Graves' books on the Roman Emperor Claudius and his relatives who worked the family job or ruling the world.

Let all the poisons that lurk in the mud hatch out.

True dat, sez the Golden Poison Frog, Phyllobates terribilis, most poisonous vertebrate in the world.