Vietnamese Grilled Lemongrass Chicken

Sunday, March 02, 2008

whole chicken, cut in a half (or as you like)
3-4 stalks lemongrass
5 shallots
4 cloves garlic
3 tbsp vegetable oil
3 tbsp soy sauce
5 tbs fish sauce
3 tbsp oyster sauce
3 tbsp honey
salt & black pepper to taste

- Make the marinade first by grinding the lemongrass, shallots, garlic and oil to a smooth paste in a blender. Add all the other ingredients and mix well.
- Pour the marinade over the chicken and mix until well coated.
- Allow to marinate for several hours or (best) over night.
- Grill the chicken over hot charcoal. Turn frequently to cook the meat evenly while brushing it with the marinating sauce. Grill until chicken is cooked through and done.
- Transfer to a serving platter and serve hot with the fish sauce dip on the side.
**Note: If the BBQ rain out, cook chicken for 35 mins in preheated oven ( 400F) then broil for 10-15 mins

Fish sauce for dipping:

1 1/2 cup water
3 tbsp rice or white vinegar
3 tbsp lime juice
5 tbsp sugar
2 cloves garlic, minced or crushed
1 red chili pepper, seeded and finely chopped
1/3 cup pure fish sauce (nuoc mam)
- Combine all ingredients and stir. Left over seasoned fish sauce stores well in the
refrigerator for up to one month.


I made this for a farewell dinner with Korean students who had been studied in here for 14 months and now has to return to their home country and also for participating MFM# 13 host by Fitri

*** Mertua sampe nambah2 tuh...hahaha

1. For the bananas; don't throw out the pineapple juice. Soak the sliced bananas in the juice (15 mins more or less ) and they won't turn brown.
2. For the kiwis and strawberries; are quick & easy to slice in a hard-boiled-egg slicer.

1 (12 ounce) container frozen
whipped topping, thawed
1 (8 ounce) container sour
1 (9 inch) angel food cake
1 (3.4 ounce) package instant
vanilla pudding mix

3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed
pineapple, drained
1 sprig fresh mint

1. In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. Cut the cake into thirds, horizontally.
3. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

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