Lemongrass chicken and a refreshing papaya salad.
In this week's Bon Appecheap, MangoMoon chef-owner Nongyao “Moon” Krapugthong shows us how to make lemongrass chicken and a refreshing papaya salad.
Here are the recipes:
Grilled Lemongrass Chicken
2-3 tsp peanut oil (any oil you prefer may be used)
1 lb chicken
2 Tbsp fish sauce (may substitute soy sauce)
1 Tbsp sugar
2 Tbsp cilantro root, finely chopped
1-2 dash(es) salt
1 tsp black pepper
3 stalks lemongrass, finely chopped (tip-use only the top 3 inches of stalks. Stop cutting at the purple ring on the stalk.)
1-2 cloves fresh garlic, grated
Wash chicken well. Mix all ingredients and marinade chicken for at least 4 hours, longer is better. Then grill. Discard marinade. Do not use to dress or dip chicken. Enjoy!
Peeled fresh garlic, 2 cloves
Shredded green papaya, 2 ounces
Shredded carrots, 1 ounce
fFsh sauce, 3 tbs
Fresh lime juice, 2 tbs
Sugar, 1.5 tsp
Fresh bird chilies, chopped 1 tsp
Ground dried rock shrimp, 2 tsp
Pan roasted peanuts, 1 tbs
Cucumber, thinly sliced, 1 (or 2 if using small cucumber)
Iceberg lettuce leaves, 1 head
1. Mash and mix fresh chilies and garlic with mortar and pestle
2. Add shredded papaya and carrots to the mixed salad, then add all seasonings to taste
3. Add dried shrimp and roasted peanuts. Serve over mixed vegetables on iceberg lettuce bed
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