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FOOD > BON APPECHEAP

Bon Appecheap: MangoMoon

Lemongrass chicken and a refreshing papaya salad.

By Joel Mathis

Add Comment | Comments: 0 | Posted Mar. 17, 2009

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!

Papaya Salad

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

Method:

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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Philadelphia Weekly

FOOD > BON APPECHEAP

Bon Appecheap: MangoMoon

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