南洋风味 -- 香茅酱
2016-03-07 11:40阅读：
There is a very good Vietnamese restaurant near our house and their
Lemongrass chicken is a must order
every time
we
visited that place.
I have been wanting to make this same dish at home for a long time,
and did not find a recipe to my liking, After reading like 2 dozens
of recipes, I decided to come up with my own version!
Note: The Original recipe was created on 2/14/2011，revisited on
3/6/2016.
我们家附近有一家越南餐厅做的香茅鸡特别好吃，我一直很想要自己在家做一次，找了好些食谱都觉得跟我们喜欢的有点出入。今天趁着周末，我就自己研究了一番，做出比较满意的香茅酱。
今晚的晚饭就是香茅鸡啦！老公吃了两大盘呢！
注：原食谱于2011年2月14日创作，并于2016年3月6日重新整理。
Ingredients（2-3 times cooking）：
4-5 Fresh Lem
ongrass（use only the white parts）
25 pieces/20 gm Dried Red Chiliese（Reduce for lesser heat）
1 1/2 inch of ginger root
8 Cloves of garlic
1/2 cup of cooking oil （You can
also use 1/3 cup for less
oil version)
香茅酱材料（2-3次的量）：
4-5根新鲜香茅（只取白色部分）
25只/20 克 辣椒干（不嗜辣可以减到15-20只）
1 1/2 寸生姜
8 瓣大蒜
1/2 杯食油 （1/3杯也可）
1. Remove the outer part of
lemongrass if it is dried or
dirty, clean and slice the lemongrass, ground it together with all
other ingredients listed into a paste.
It is OK if the paste
is a little coarse.
2. In a small cooking pan, bring the paste to boil and cook until
liquid evaporates as much as possible (as shown in the picture).
3. Add 1/2 cup of cooking oil, stir well and reduce the heat to
medium low, continue cooking until the paste become dry. (As shown
in picture.）
Note: This Paste could be stored in the fridge for about 1
month, and the same paste could be use to make Lemongrass chicken,
Lemongrass Shrimp/beef.
1.把香茅外面比较老的一层去掉，然后切下白色尾端部分，切成片，加点水和辣椒，姜，蒜头一起打成糊状，这个酱不必打得非常细，有点粗粗的纤维是可以的。
2.然后在一口小锅里，先把糊糊稍微煮干，然后倒入1/2杯的食油，拌匀，小火熬煮至干香为止（如图）。
注：做好的香茅辣椒酱，可以冷藏一个月左右。这个香茅酱还可以用来做香茅牛肉，香茅虾，香茅鱼块不等。
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