Christmas in Southeast Asia

Posted in Potlucks on January 26, 2011 by zandrsn

Jessie made: Thai Iced Tea

Serves 1/2 to 1 gallon

Ingredients

6 star anise pods, ground

1 teaspoon orange blossom water

1 tablespoon vanilla extract

Pinch ground cloves

Pinch ground cinnamon

1/2 cup loose Chinese black tea leaves

1 cup white sugar

4 drops red food coloring

Sweetened condensed milk

Directions

1. Bring 1/2 gallon of water to a boil. Add the crushed star anise pods, orange blossom water, vanilla, ground cloves, ground cinnamon, and tea leaves.

2. Boil for 3 to 5 minutes, stirring occasionally. Remove from the heat and stir in 1 cup sugar and red food coloring. Cover and steep until tepid.

3. Strain the tea into a pitcher. Add enough additional cold water to make 3/4 to 1 gallon, if desired. In each glass, pour tea over lots of ice and add a generous amount of sweetened condensed milk. Stir vigorously.

Adapted from www.chow.com

Thai Sticky Rice with Mango

Serves 10

Ingredients

1 1/2 cups Thai sweet rice

2 cups water

1 1/2 cups coconut milk

1 cup white sugar

1/2 teaspoon salt

1/2 cup coconut milk

1 tablespoon white sugar

1/4 teaspoon salt

1 teaspoon tapioca starch

2 mangoes, peeled and sliced

1 tablespoon sesame seeds, toasted

Directions

1. Soak the rice overnight.

2. Combine the rice and water in a saucepan, bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.

3. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.

4. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and 1 teaspoon tapioca starch (I have reduced this amount from 1 tablespoon, which turned my sauce into silly putty) in a saucepan; bring to a boil.

5. Place the sticky rice on individual serving dishes. Arrange the mango slices on top. Pour the sauce over top. Sprinkle with sesame seeds.

Adapted from www.allrecipes.com

Kate made: Baked Crab Rangoon

This is a combination of the many recipes found online. For best results, as usual, mix ingredients a day ahead to allow flavors to mingle.

Filling:
1 package of imitation crab
2 packages of cream cheese
2 green onions
Worcestershire sauce
soy sauce
lemon
salt and pepper

Shell:
wonton wrappers
grated Parmesan cheese
green onion

Place wonton wrappers in a muffin tray and add a spoonful of filling, sprinkle with grated Parm and bake for about 15 minutes at 350 degrees. Once shells and filling are golden brown, remove from oven and sprinkle remaining green onion. Serve with Mae Ploy Sweet Chili Sauce.

Kelli made: Korean BBQ tacos with seitan

  • 2 packages seitan, cut into smaller strips
  • 6 tablespoons brown sugar
  • 4 tablespoons soy sauce
  • 4 teaspoon rice wine vinegar
  • 2 teaspoons sesame oil
  • 4 teaspoons garlic/chili sauce

Mix last 5 ingredients together and marinate seitan for at least an hour.  Pan fry the seitan with the marinade until it has browned just a little.

serve with:
small flour tortillas
kimchi
cilantro
chilis
lime
green onion

Dave Made: Dave’s Transformative Thai Curry

Ingredients:
2 cloves garlic, crushed with knife
1 2 inch piece of galangal, skin scraped off with a spoon, chopped
1 stalk of lemongrass, outer layers and woody top and root removed, chopped
1T fish sauce
2 t sugar (adjust to taste)
2 kefir lime leaves, removed from central stem
1 can maesri curry paste
2 T peanut oil
1 can high fat coconut milk
1 onion, diced
(you can add other vegetables, meat, tofu, etc. if you’re using
potatoes, i would recommend pre-boiling.)
1 lime
birds eye chilies, sliced into thin cross-sections to taste
fresh cilantro and thai basil leaves to taste (in my opinion, the more
the merrier)

1. in a food processor (or mortar) grind garlic, galangal, lemongrass
into fine paste.
2. heat oil in wok or large skillet until very hot. add onions and
stirfry until they start getting translucent. then, add
garlic-galangal-lemongrass paste and can of curry paste, stirring
vigorously (this will most likely make some smoke, but it’s worth it).
reduce heat slightly and add other meats and veggies as you would a
stirfry.
3. add the coconut milk, fish sauce, sugar, lime leaves. bring to a
boil, and reduce to a simmer.
4. just before serving throw in basil and cilantro leaves, give a good
stir. squeeze lime juice over top. adjust seasoning (salt, sugar and
chilies).
5. enjoy with rice.

note: to make this a bit more traditional, you can add the top layer
of coconut cream to the hot hot pan as you fry the pastes. stir until
the coconut oil begins to separate from the milk.

Zach made: Chai Eggnog

Ingredients:
15 whole cloves
4 quarter-sized pieces of fresh ginger (1/2″ thick)
2 cinnamon sticks, broken up
1/2 vanilla bean, chopped
1/2 teaspoon cardamom seeds
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole fennel seeds
1 cup water
4 Darjeeling tea bags
4 egg yolks
3/4 cup sugar
Pinch of salt
1 cup heavy cream
1 cup whole milk
Brandy, rum or whiskey, optional
Freshly grated or ground nutmeg

With a mortar and pestle crush fresh ginger, whole cloves, cinnamon sticks, vanilla bean, cardamom seeds, whole coriander seeds, whole black peppercorns and whole fennel seeds until coarsely ground.  If you don’t have a mortar and pestle, put the ginger and spices in a resealable plastic bag and crush with a meat mallet.

In a small saucepan bring spice mixture and water to a simmer.  Remove from heat and add Darjeeling tea bags and steep for five minutes.

Whisk egg yolks, sugar and salt together in a saucepan while the tea is steeping.  Gradually heavy cream and whole milk, whisking until smooth.  Cook over medium-low heat, stirring constantly, until mixture is as thick as heavy cream.  If you boil this the eggnog will curdle and you will have scrambled eggs in your nog.  Off heat, strain the tea into eggnog.

Serve in your favorite cup warm or chill until cold.  Sprinkle ground or fresh nutmeg on top for garnish.

For those wanting to add liquor, a shot of brandy, rum or whiskey per glass will usually be sufficient.  If you are serving this warm, add liquor after straining the tea.  If you are serving it cold, chill the eggnog and stir in the liquor just before serving.

Amber made: Larb

THE SAUCE (whisk the following together in a bowl and set aside)

  • 1 cup fresh lime juice
  • 1/3 cup fish sauce
  • 1 tablespoon honey
  • 2 generous tablespoons sambal oelek (ground fresh chili paste)

THE BODY (instructions follow)

  • 1 cup chicken stock
  • 1.5 pounds lean ground turkey breast
  • 1 bunch of green onions, thinly sliced (about 1.5 cups)
  • 4 shallots, peeled, halved and thinly sliced into half-rings
  • 3 tablespoons very finely minced lemongrass
  • 2 tablespoons fresh serrano chilis, sliced into paper-thin rings
  • 1/2 cup each of roughly chopped fresh cilantro and mint
  • 3 tablespoons of toasted white rice, roughly ground

In a heavy skillet or wok, bring broth to a simmer, then crumble ground turkey into the pan. When the turkey is cooked and well crumbled, add toasted rice, green onions, shallots, lemongrass, and serrano chilis. Cook until veggies are just tender, then remove from heat and let rest about 10 minutes, then add sauce, cilantro and mint. Taste when herbs have wilted, and adjust chili sauce to your preference.

Larb can be eaten with a spoon right out of the pan, served on a bed of fresh greens, or wrapped in lettuce leaves, but my favorite way to have it is wrapped in green cabbage and radicchio leaves. Vegetarians should substitute tofu for the turkey, and a good vegetable stock for the chicken stock, and I think it will be just as nice.

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Experimental Thanksgiving Potluck

Posted in Potlucks on December 10, 2010 by zandrsn

Tori and Kelli made: Butternut Squash & Israeli Couscous Salad–Two Ways

#1:

Israeli couscous
roasted butternut squash (seasoned with garlic, salt, and nutmeg)
goat cheese
toasted walnuts
2 shallots, finely diced
topped with fried sage leaves

#2:

Israeli couscous
roasted butternut squash (seasoned with garlic, salt, and nutmeg)
1 tin of anchovies, chopped
6-8 garlic cloves
2 large shallots
olive oil (for a quick saute of the garlic and shallots)
parmigiano reggiano
fresh basil, chopped
lots of cracked black pepper

Rich made: Sweet Pumpkin Spice Tamales

(Makes 12 to 14 tamales)
Cortez uses fresh masa (available in tortillerias and Latino markets); look for masa refregada, masa molida or masa sin preparada on the package.  Do not buy masa preparada, which is premixed with lard.

30 large dry cornhusks
1 cup butter, room temperature

2/3 cup sugar

1 teaspoon sea salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 1/4 cup fresh masa

1 cup canned pumpkin puree

2 teaspoons baking powder

1/8 to 1/4 cup milk

Rinse cornhusks; soak in hot water until pliable, about 15 minutes.

Cream butter and sugar on medium-high in mixer until fluffy, about 12 minutes.  With mixer running, add salt, cinnamon and cloves after first few minutes of mixing.

Thoroughly mix masa, pumpkin puree, baking powder and milk in separate bowl.  Mix masa mixture, ¼ cup at a time, into butter mixture until ingredients are incorporated and texture is airy.

Drain cornhusks and pat dry.  Spread 2 tablespoons dough on half of each husk, leaving margin on all sides.  Fold sides of huscks to enclose dough and bring up pointed end of husks even with cut ends.  Tie tamales.

Place tamales vertically, folded side down, in steamer basket covered with a few unfilled cornhusks.  Place basket in large pot with 1 to 2 inches simmering water.  Cover tamales with some of remaining unfilled cornhusks and clean towel, then add lid.  Steam, without uncovering pot, 50 to 60 minutes.

Tamales should be firm when prodded with fork after being unwrapped and allowed to sit 5 minutes.

Dave made: Italian-inspired Stuffing

Ingredients
1 large loaf italian white bread

1 loaf focaccia (a nice one with cheese and herbs, preferably)

1 lb hot italian sausage
1 fennel bulb

1/2 red onion

6 cloves garlic
1/4 cup fennel seeds

3 cups chicken stock

1/2 cup dried porcini mushrooms

7oz smoked mozzarella, 1/8 inch dice

1 cup good quality kalamata olives, deseeded and chopped

1 medium sized jar tomatoes marinated in oil (dried or fresh)

½ cup parmesean, grated

Instructions:
-dice bread and dry out in oven at 250 for 30-40 min until dry but not toasted
-Brown sausage and deglaze w/water or stock. Reserve liquid.
-sautee onions, fennel, garlic
-dry fry fennel seeds
-rehydrate porcini mushrooms in stock
-remove mushrooms and chop
-combine all ingredients (including tomato marinating oil) in greased roasting pan and bake for 40 minutes at 350
-sprinkle parmesean on top and finish under the broiler

Jessie made: Blue-Cranberry Sauce and Pumpkin Pie with Pumpkin Seed and Crystallized Ginger Topping

Blue-Cranberry Sauce

Serves 9

Ingredients

1 (12 ounce) package fresh cranberries
1 cup water
½ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 ¼ teaspoons finely grated orange peel
1 pint fresh blueberries

Directions
1. Wash and pick over cranberries. Place in a medium saucepan with water, sugar, and orange peel. Bring to a boil, reduce heat, stir, and simmer for 10 minutes, or until
cranberries pop.
2. Slightly mash the cranberries with the back of a wooden spoon to ensure all skins are broken. Add the cinnamon, nutmeg, and allspice. Mix well.
3. Remove from heat and mix in the blueberries. The sauce will thicken as it cools.
4. Transfer to a bowl, cool slightly, and place plastic wrap directly on top of sauce to cover.
Refrigerate until chilled.

Pumpkin Pie with Pumpkin Seed and Crystallized Ginger Topping

Serves 8

Ingredients
1 recipe for a 9” double pie crust
1 tablespoon unsalted butter
¼ cup sliced almonds
¼ cup chopped pecans
2 tablespoons unsalted raw pumpkin seeds (pepitas)
2 tablespoons light brown sugar, packed
Large pinch of salt
2 tablespoons crystallized ginger, slivered
1 (15 ounce) can pumpkin puree

½ cup light brown sugar, packed
½ cup sugar
1 tablespoon molasses
1 tablespoon all-purpose flour
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
2 large eggs
1 large egg yolk
1 ¼ cups heavy whipping cream

Directions
1. Roll out one pie crust on a lightly floured surface to 13” in diameter. Transfer crust to 9” glass pie dish. Press crust evenly onto bottom and up sides of dish. Trim dough overhang to 1”. Fold overhang under, forming high-standing rim ¾” above sides of dish. (This is important because there will be lots of filling.) Crimp edges decoratively. Freeze crust until firm, about 1 hour.
2. Melt butter in large nonstick skillet over medium-high heat. Add almonds, pecans, and pumpkin seeds; sauté until nuts brown slightly and pepitas begin to pop. (Watch the nuts very carefully; you don’t want them to burn.) Sprinkle brown sugar and salt over; stir until sugar melts and nuts are coated with glaze, 1 to 2 minutes. Remove skillet from heat. Stir in crystallized ginger. Cool topping in skillet.
3. Position rack in center of oven and preheat to 375 degrees F. Line frozen pie crust with foil; fill with dried beans or rice. Bake crust until sides are set, 20 to 25 minutes. Remove foil and beans or rice. Bake just until crust is set and sides are pale golden, 5 to 7 minutes longer. Remove crust from oven. Maintain oven temperature.
4. Combine pumpkin, both sugars, molasses, flour, cinnamon, ginger, cloves, and salt in medium bowl. Whisk until well blended. Whisk in eggs and egg yolk, then cream. Pour filling into warm crust. Sprinkle topping evenly around edge of filling, forming 1 ½” border (some topping may sink into filling). Bake pie for 20 minutes. Remove pie from oven and wrap foil around edge of crust and topping to prevent the crust and nuts from burning. Return pie to oven and continue to bake until crust is golden and filling is set in center (center may move very slightly when dish is gently shaken), 40 to 45 minutes.
Transfer pie to rack and cool completely.

Amber made: Jerk Turkey Drumsticks

Ingredients:

8 turkey pieces, mix of legs and thighs

Here’s what you throw in to make the rub:

2 bunches of scallions, rough chopped
1/2 cup ground allspice or 1 cup whole allspice berries
12 scotch bonnet peppers, seeded and roughly chopped (more for hotter)
1/2 to 3/4 cup brown sugar, packed
1/4 cup soy sauce
10 garlic cloves, peeled and smashed (add more if you like)
1 T ground thyme
1 T ground cinnamon
1 T fresh grated nutmeg
1 T fresh ground black peppercorns
Optional: 1T molasses (makes it sweeter, funkier)

To do:

Preheat oven to 350 degrees.
Pulse all of the rub ingredients in a food processor, stirring occasionally, until it is of the consistency of a sludgy slush puppy or sandy mud (thick and grainy but liquid; all veggies thoroughly blended in. The spices will make it grainy, especially if you use whole allspice berries). It will exude a peppery, scallion-y scent. Don’t put your face too close to smell it! Rub the poultry parts thoroughly with the rub. Thickly slather them as you arrange them in a heavy duty baking dish. Pour the rest of the rub over the top. Cover the dish tightly in foil, and bake until the collagen in the meat starts to break down and it starts to fall off of the bones (about two hours, but check periodically). When it is close to done, your kitchen will begin to smell wonderfully like a mingling of spice cookies, garlic, and stewed meat. You will begin to drool. For holidays, serve with a homemade whole-berry cranberry sauce or cranberry relish.

WARNING: Use plastic or rubber gloves when handling scotch bonnets and the blended rub. Do not handle the jerk rub with your bare hands, and for the love of your brother don’t splash any in your eyes or nose area. And, as with bacon, please don’t do this nude.

Zach made: Chipotle Mac and Cheese

Ingredients

1 pound macaroni

1 small onion, finely chopped (1/2 cup)

1/2  cup  finely chopped red bell pepper

1/4~½ cup butter?

3 garlic clove, minced

1 teaspoon paprika

1 tsp mustard powder

Pinch of cumin

Maybe one can of diced tomatoes

Maybe 1 cup of cottage cheese

4 chipotle in adobo and their juices, chopped or 1 tablespoon ground chipotle chili

3 tablespoons~1/4 cup all-purpose flour

3 cups whole milk (2 if using cottage cheese)

3 cups shredded sharp Cheddar (1 cup monetary jack and 2 cheddar)

Salt and black pepper to taste (1~1.5 tsp salt, .5 t of pepper)

Directions

Preheat oven to 350°.

Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.

1. Remove 1.5 teaspoon~ 1T adobo sauce from can; set aside. Remove 3 chipotle chiles from can; finely chop to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use.

2. Spray a 9×13 inch baking dish with cooking spray, and place the macaroni into the bottom of the dish. Heat milk in a saucepan until hot but not boiling.

3. Melt butter in a saucepan, and cook and stir the onion, garlic, and chipotle chiles until the onions are translucent, about 5 minutes. Whisk in flour, 1 tablespoon at a time, and let cook for about 3 minutes, whisking constantly to avoid burning. Whisk in the hot milk, 1/2 cup at a time, and stir in paprika, mustard, salt, and pepper. Bring the mixture to a simmer (do not boil), whisking constantly until thickened, about 2 minutes. Whisk in the cheeses, about 1/2 cup at a time, and stir until the cheeses have melted and the sauce is thick and smooth.

4. Pour the sauce over the macaroni in the baking dish, and stir gently to combine. Cover the dish with foil.

5. Bake covered until the dish is bubbling and the macaroni has absorbed some of the sauce, about 40 minutes. Uncover, and bake until golden brown on the edges, 10 to 15 more minutes.

Mid-summer in the south

Posted in Photos and commentary with tags , , , , on July 18, 2010 by Rosalini

It’s the best time of year to eat and to cook for others. Grilling and smoking outdoors. Fresh tomatoes, basil, peaches, berries, melons, beans, sweet corn, cucumbers and squashes at the farmer’s markets and in friends’ gardens. Even my tiny container garden is putting out too many chilis, herbs and tomatoes to eat. The best time of year for cooking, but also for no-cook and cold dinners with fresh salads, fruits and veggies.



Summer pasta salad: Carrot and Pearled Couscous

Posted in salads, Sides with tags , , , on June 14, 2010 by Rosalini

Quick, sweet and savory. Perfect for a light summer meal, or as a side with grilled fish or poultry. I would add fresh summer tomatoes, but they aren’t quite in season yet. I think any fresh veggies on hand would be good.

Ingredients:
6 oz. package pearled couscous
1.5 cups shredded carrot
1 cup sweet corn sliced off the cob
1/2 red bell pepper, diced
1 T. extra virgin olive oil
2 T. apple cider vinegar
2 T. honey
2 T. fresh minced garlic
1/2 cup chopped fresh mint
2 T. chopped fresh basil
A pinch each of cayenne pepper and ground cinnamon
Sea salt and cracked black pepper to taste

Prepare couscous by package instructions. Combine couscous and carrots, red bell pepper, and corn. In a separate bowl, whisk olive oil, vinegar, honey, garlic, herbs and spices. Toss vinaigrette with veggies and couscous. Salt and pepper to taste.
This keeps very well for a few days in the fridge, as the flavors get to socialize.

Breads ala Z-dog

Posted in Breads with tags on April 9, 2010 by zandrsn

I am posting these recipes from Indonesia so, unfortunately, I have no pictures. I present you with two recipes for breads that have served me well over the years, endearing me into the hearts of many a woman, young and old alike.

Sweet Potato Drop Biscuits
2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick cold unsalted butter; cold
1 cup mashed cooked sweet potatoes; cooled
2 tablespoons packed light brown sugar
1 cup buttermilk

Mixed, spooned, and baked.

Preheat the oven to 425°.  Grease a baking sheet.
Sift together the flour, baking powder, baking soda.  Wisk in the salt.  Grate the frozen stick of butter into the flour mixture.  Work with a fork for a few seconds.  In a separate bowl, whip the sweet potatoes with the brown sugar until very smooth.  Add the buttermilk and whisk until blended completely.  Add the wet mixture to the dry mixture and with a fork, stir the mixture for only a few seconds until a wet sticky dough forms.  Do not over work the dough.  Use a spoon to drop 10 or so biscuits onto sheet.  Bake until golden brown and risen, 15 to 18 minutes.

Touch of Grace Biscuits
1-1/2 cups Southern self-rising flour
1/8 tsp baking soda
1/3 tsp salt
1 tbsp sugar
3 tbsp shortening
1-1/4 cups buttermilk
1 cup bleached all-purpose flour for shaping
2 tbsp butter, melted

Spoon a biscuit-size lump of wet dough into a bowl of all-purpose flour. Then using well floured hands, shape it into roughly a soft round. Shake off excess flour, place in a medium (9″) skillet in which you have melted the 2 tbsp butter. Push the biscuits tightly against each other so they rise up and not spread out.

Bake at 400 degrees until golden brown on top and risen, about 20 minutes.

Notes on flours: If low-protein Southern self-rising flour is not available, use 1 cup regular self-rising all-purpose flour and 1/2 cup cake flour, plus 1/2 tsp baking powder. If self-rising flour isn’t available, use a total of 1-1/2 tsp baking powder.

nuoc mam cham

Posted in Sides on August 26, 2009 by fivepoundpossum

ben thanh big fish 5

nuoc mam cham is a delicious vietnamese dipping sauce often paired with grilled meat. it could also work as a nice salad dressing or dipping sauce for spring rolls, etc.  sometimes, i would just pour it over white rice and dig in. many people are squeamish about fish sauce (nuoc mam) since by itself  it smells like what it is: fish packed into a barrel between layers of salt and left to ferment (or rot) for several months, the liquid drained and poured back over the fish to ferment some more. BUT! when combined with other ingredients, nuoc mam is sublime. it’s all about balance.
i got this recipe from the vietnam cookery center in ho chi minh city, where i took a couple classes last year. if you’re in the neighborhood, i definitely suggest taking one of their classes. great fun and great food.

ingredients:
2 T white sugar
2 T freshly squeezed lime juice (little asian limes are the best!)
2 T fish sauce
.5 t garlic, minced
.5 t  small, fresh red chili, minced

directions:
in a small bowl, add lemon juice and sugar. whisk until the sugar is dissolved.

add fish sauce and stir until any remaining sugar is dissolved.

add chili and garlic, stir again and taste. if it tastes too fishy, add more lime juice.

note:  if you can find it, use vietnamese fish sauce. in my experience, thai fish sauce tends to be darker and have a heavier flavor.

enjoy,
dave

nem nuong xa (grilled meat on lemongrass skewers)

Posted in appetizers, Main Course on August 26, 2009 by fivepoundpossum

nem nuong xa

i came across this dish for the first time at a sweaty grill joint in ho chi minh city, viet nam.  there you could get just about any kind of meat (including various preparations of penis and stuffed goat’s udder) grilled either in huge oil-drum grills at the front of the restaurant or in smaller ceramic braziers at the table. i’m not exactly sure what they called  the dish or how exactly they made it, but i made my own version last night it came out very tasty. could be served as an appetizer or a main course.

(makes 10 or so skewers)

ingredients:
.5 lb ground pork
1 lb ground bison (beef would do; i happened to have ground bison)
5 lemongrass stalks, with outer layers removed and cut into 6-7 inch pieces
1 T lemongrass inner core, finely minced
1 T sesame oil
1.5 t ginger-garlic paste
1 t fish sauce
1 t kosher sea salt
1 t lime juice
1 T soy sauce
1 t brown sugar

directions:
mix up all the ingredients (save for the lemongrass stalks) in a medium sized mixing bowl. get in there with your hands and make sure everything is well combined.

take small handfuls of the meat mixture and squeeze one around each of the lemongrass stalks. it’s important to make sure that the meat is applied with even thickness (about 1/2 to 3/4 of an inch should work well).

place the meat-sticks on a very hot grill, allowing the meat to acquire browned grill marks on all sides (3-4 minutes per side, depending on how hot the grill is)

serve on a bed of baby salad greens with nuoc mam cham (a wonderful dipping sauce-see recent post) and copious amounts of watered down beer.

happy eating,
dave