Cooking Sauces and Marinades Made with Fresh, Whole Ingredients

Lemongrass Sauce & Marinade

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Quick and easy and created for those with busy lifestyles or days when you want a fast, but delicious meal.

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These recipes may have more ingredients or steps to the procedure. Enjoy them when you have more time for preparation and cooking.

Ingredients:

  • Sliced rib eye ½ pound
  • Lemongrass sauce ¼ c + 3 Tbl
  • Vegetable oil as needed
  • Flour ⅓ c
  • Egg (scramble) 2-3

Procedure:

  • Evenly coat rib eye with lemongrass sauce and marinate for one day
  • Heat oil in large saute pan over medium heat

  • Lightly coat ribeye with flour and then egg

  • Adjust heat if needed; cook 1-2 minutes on each side

  • Remove from heat, slice if desired, and serve with dipping sauce


      • Meat Jun Dipping Sauce

      Ingredients:

      • Soy sauce ⅓ c

      • Rice vinegar 1 Tbl

      • Sesame oil ½ tsp

      • Kochujang ¾ tsp – 1 tsp

      • Korean chili flakes (opt) pinch


      Procedure:

      • Combine all ingredients and whisk to mix well

Ingredients:

  • Ground pork 1#
  • Shiitake or black fungus mushroom (soak and thin julienne) ⅓ c
  • Rice noodle (soak and cut into 1” pieces) ¾ c
  • Onion (mince) ¼ c
  • Garlic (mince) 1 Tbl
  • Green onion (slice thin) ¼ c
  • Kaffir lime leaf (mince) 6-8 pieces/1½ tsp
  • Lemongrass (mince) 1 Tbl
  • Egg yolk 1
  • Lemongrass Sauce & Marinade ½ c
  • Chicken wings 12 pcs
  • Kosher salt (optional) to taste
  • Flour as needed
  • Egg (scramble) as needed
  • Panko as needed
  • Oil for frying

Procedure:

  • Remove drumette from the chicken wing and reserve for later use
  • Remove bone from chicken wing without piercing or tearing the skin. Reserve.
  • Combine ground pork, mushroom, rice noodle, onion, garlic, green onion, kaffir lime leaf, egg yolk, and Lemongrass Sauce & Marinade and mix well
  • Cover and refrigerate overnight
  • Place pork in a pastry or Ziploc bag. Cut ½” hole as needed
  • Stuff chicken wing with about 2 oz (¼ c) of pork stuffing
  • Lightly season chicken with salt
  • Evenly coat chicken with flour, then with egg
  • Evenly coat with panko and reserve
  • Heat oil to 350°F
  • Fry chicken until golden brown and cooked to an internal temperature of 160°F
  • Serve with creamy peanut sauce

Creamy Peanut Sauce

Ingredients:

  • Peanut Oil 1 Tbl
  • Onion (mince) ⅓ c
  • Garlic (mince) 1 Tbl
  • Ginger (mince) 1 tsp
  • Sugar 2 Tbl
  • Chicken stock ½ c
  • Heavy Cream ½ c
  • Peanut butter ¼ c
  • Sweet chili sauce ¼ c
  • Fish sauce 2 Tbl
  • Lemon juice 1 Tbl

Procedure:

  • Combine first 4 ingredients and cook until onions are translucent
  • Add sugar, chicken stock, and heavy cream; reduce by half over medium heat; remove from heat
  • Add peanut butter, sweet chili sauce, fish sauce, and lemon juice and mix well

Ingredients:

  • Linguine (raw) 8 oz
  • Water as needed
  • Salt to taste
  • Chicken broth or pasta water ½ c
  • Lemongrass Macnut Pesto 4 Tbl (recipe below)
  • Salt (optional) pinch
  • Roasted cherry tomato 2 oz (approx 20-24 halves) (recipe below)
  • Parmesan cheese 4 Tbl



Procedure:

  • Place linguine in salted boiling water and cook until al dente/li>
  • Drain and reserve
  • Place chicken broth and pesto in a medium teflon pan and bring to a light simmer
  • Add cherry tomatoes and half of the cooked linguine
  • Toss until pasta is coated evenly and heated through
  • Add the Parmesan and mix well

Roasted Cherry Tomato

Ingredients:

  • Cherry tomato (halved) 4 oz
  • Olive oil as needed
  • Salt to taste
  • Black pepper to taste

Procedure:

  • Lightly coat cherry tomato with olive oil using a brush or toss in a small bowl
  • Place tomato, skin side down, on parchment paper-lined sheet pan
  • Season with salt and pepper
  • Roast at 400°F for 20-25 minutes
  • Cool and refrigerate


Lemongrass Macnut Pesto (yield 1c)

Ingredients:

  • Lemongrass Sauce & Marinade ½ c
  • Vegetable oil ½ c
  • Basil leaves 2 oz
  • Cilantro ½ oz
  • Mint ¼ oz
  • Macadamia nuts (lightly toasted/chopped) 2 oz
  • Spinach (blanched and squeezed) 1 oz

Procedure:

  • Place oil and Lemongrass Sauce in blender
  • Add rest of the ingredients
  • Blend until a paste is formed

    • If you prefer a thinner consistency, adjust with oil and Lemongrass Sauce
    *** May substitute pine nuts for macadamia nuts

Ingredients:

  • uCook Lemongrass Sauce 6 Tbl
  • Egg 1
  • Milk ¼ c
  • White bread 1 slice
  • Ground beef 1#
  • Oil as needed
  • Cheese 1 slice
  • Bun (heated) 1
  • Lemongrass aioli 2 tsp
  • Tomato (sliced) 2 pcs
  • Lettuce 1 pc
  • Lemongrass pickles 3-4 pcs



Procedure:

  • In a bowl, combine Lemongrass Sauce, egg, milk, and bread
  • Let sit for 2-3 minutes, or until bread is saturated
  • Mash bread thoroughly
  • Add ground beef and combine well
  • Cover and refrigerate overnight
  • Portion 4 oz and form patties
  • Heat oil over medium heat
  • Place patties in the pan and press to spread patties to ½” thickness
  • Cook and flip over
  • Place cheese on patty and continue cooking for 2-3 minutes
  • Remove from pan
  • Spread 1 tsp Lemongrass aioli on both sides of the bun
  • Assemble burger, 2 slices of tomato, 3 Lemongrass pickles, and lettuce

Ingredients:

  • Ground beef 1#
  • Ground pork 1#
  • Bean sprout (blanched, chopped & squeezed) 8 oz
  • Garlic (minced) 1Tbl + 1 tsp
  • Green onion (sliced thin) ¼ c
  • Egg 1
  • uCook Lemongrass Sauce ½ c
  • Ko chu jang sauce 1½ Tbl
  • Sesame oil 1 Tbl
  • Salt 1 tsp + ¼ tsp
  • Tofu 1#


Procedure:

  • Preheat oven to 400°
  • Combine all ingredients except tofu, and mix well
  • Add tofu and continue mixing, leaving small pieces of tofu
  • Form ¾ – 1 oz balls
  • Place on sheet pan lined with parchment paper
  • Place in oven for 10-15 minutes or until cooked

Ingredients:

  • Salmon skin (cut into strips)as needed
  • Vegetable oilas needed
  • Lemongrass Sauce & Marinadeas needed

 

Procedure:

  • Remove any excess meat and scales from the salmon skin
  • Rinse skin and dry well
  • Cut salmon into strips
  • Place skin on a sheet pan lined with parchment paper
  • Brush lightly with oil
  • Bake at 300°F for 20 to 25 minutes or until crispy
  • Brush each piece with Lemongrass Sauce & Marinade
  • Place in a dehydrator and set on high
  • Dehydrate overnight
  • Cool and place in an airtight container

Ingredients:

  • Pork Chops1 to 1¼ #
  • Lemongrass Sauce & Marinade⅓ to ½ c
  • Lemongrass Sauce & Marinadeas needed

 

Procedure:

  • Place pork chops and Lemongrass Sauce & Marinade in a Ziploc bag and marinate for 2 days
  • Grill pork chops until the desired doneness and let it rest
  • Lightly brush pork chops with Lemongrass Sauce & Marinade and serve

Ingredients:

  • Lemongrass Sauce & Marinade⅓ c
  • Chicken (2-oz cut)4 pcs
  • Lemongrass Sauce & Marinade3 – 4 Tbl
  • Rice, cooked4 oz each musubi
  • Lemongrass Aioli1 Tbl each musubi
  • Nori (halved)4 pc (1 each musubi)

 

Procedure:

  • Place ⅓ c Lemongrass Sauce & Marinade and chicken in a Ziploc bag and marinate 1-2 days
  • Place chicken on a pan
  • Bake at 350°F for 7-8 minutes or until cooked
  • Remove from oven and cool slightly
  • Coat each piece with Lemongrass Sauce & Marinade
  • Lay one piece nori flat and place musubi maker on the nori
  • Place 4 oz rice in musubi maker and press to shape
  • Evenly spread 1 Tbl Lemongrass Aioli over rice
  • Place chicken on rice and wrap with nori

LAMB CHOPS – INGREDIENTS:

  • Lamb chops6 pieces
  • Lemongrass Sauce & Marinade½ c
  • Lemongrass Sauce & Marinade¼ c

 

CAULIFLOWER MASHED POTATOES -INGREDIENTS:

  • Cauliflower (clean and chop)1 whole head (28 oz)
  • Cream3 c
  • Butter¼ c
  • Potatoes3# raw weight (2# cooked)
  • Saltto taste
  • White pepperto taste

LAMB CHOPS – PROCEDURE:

  • Coat lamb chops well with ½ c marinade
  • Marinate 1 to 2 days or as desired
  • Grill or pan-sear lamb chops until desired doneness (for medium-rare, approximately 2-3 minutes on each side)
  • Remove lamb from the heat and let rest for 2 to 3 minutes
  • Glaze lamb with ¼ c marinade before serving

CAULIFLOWER MASHED POTATOES – PROCEDURE:

  • Cook cauliflower in cream and butter until soft
  • Finely puree and reserve
  • Peel potatoes and cut into 2# chunks
  • Steam potatoes for 20 minutes (may also boil until potatoes are done, but steaming is best)
  • Mash the potatoes
  • Combine mashed potatoes and cauliflower puree
  • Whisk to combine well
  • Season to taste

Ingredients:

  • Raw peanuts in the shell (soak in water overnight)1 #
  • Soak in water as needed to cover peanuts
  • Water10 c
  • Lemongrass Sauce & Marinade1 c
  • Kaffir lime leaf (optional)4 – 6 pieces
  • Salt1½ tsp
  • uCook Lemongrass Sauce & Marinade1 c
  • Reserve liquid1 c

 

Procedure:

  • Drain peanuts and place in a large pot
  • Combine water, Lemongrass Sauce & Marinade, kaffir, and salt and add to peanuts
  • Bring to a boil, then turn down to a simmer and cover
  • Cook over medium heat for 2-3 hours or until peanuts are soft
  • Strain peanuts from liquid and reserve about 1 – 1½ c of the liquid
  • Cool reserve liquid and peanuts
  • Combine 1 c reserve liquid and 1 c of Lemongrass Sauce & Marinade and mix well
  • Pour sauce over cooked peanuts and toss well
  • Refrigerate overnight and toss occasionally to coat

NOTE: If peanut are still firm after 2 to 3 hours of cooking, add 1 to 2 cups of water and continue cooking until peanuts are soft.

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