I love this dish. So I decided to make it…
lemongrass grilled pork
I started with a trip to my favorite organic store on the Danforth and picked up some pork chops. I recalled seeing fish sauce on the kitchen counter so I had one essential ingredient covered. The next most important ingredient: lemongrass. I love this plant. The resemblance is of green onion and sugar cane mating, they name her Lemongrass and smells of vanilla citrus. Interestingly enough, her other name is Citronella. Not only is she helpful in the kitchen she is also a great healer. Lemongrass calms our nerves and gently heals our insides, notably she is able to help detoxify the liver, pancreas, kidney, bladder and the digestive tract.
lemonion=lemongrass
I certainly enjoy her company in the kitchen especially when it involves the grill. I am now fully prepared. I chop up all the marinating ingredients: shallots, garlic, sugar, fish sauce, black pepper, green onion, and lemongrass, toss them with the pork chops and stick it in the refrigerator for tomorrow’s dinner. The next evening while the meat is on the grill, I prepare some carrots and white radish with some vinegar and sugar to serve as a quick side slaw over some greens. Finally, while the rice boils I make the fish dipping sauce by mincing some garlic and chillies and simmering it in some diluted fish sauce and about a tablespoon of sugar. Voila!
Dinner practically makes itself. While I plate everything up, the eggs fry in the pan and I call my mom and brother to the dinner table. My brother finishes his grilled pork chop and egg entre and exclaims, “That was refreshing!” Lemongrass becomes my new best friend.
grilling shrimp
lemongrass shrimp with vermicelli noodles
The next day, I do it again but this time, shrimp with vermicelli rice noodles and grill up some fresh Ontario zucchini.
My friend had this lemongrass chicken at a restaurant once. He said it was good but I was too chicken to try it. Maybe I’ll ask him to go again..
Definitely! You are missing out!
I noticed that a lot of lemongrass dishes are yellow because of the turmeric. do you know when to use it and when not to?
Ha! I notice the restaurant style presentation. Do you always prepare your food like this at home?
I like presenting food like this when it’s suits the type of food I’m making. If it’s Chinese food, it’s usually not concerned with aesthetics. If I’m making Japanese food then, yes! With this dish, I usually have it served this way so I enjoyed trying it myself.