Thai Food Recipe: Grilled Chicken w/ Lemongrass (Gai Yang Dtakrai)

Grilled Chicken with Lemongrass in Thai, Gai Yang Dtakrai

Grilled Chicken with Lemongrass

Gai Yang Dtakrai

ไก่ย่างตะไคร้

Prepare:


4 thigh chicken
7 lemongrasses (cut 1 inch)
3 tbsp. sugar
1/4 cup light soy sauce
1/4 cup soy sauce
3 tbsp. black pepper
1/3 cup garlic

 

Cooking Instructions:

1. Crush the lemongrass finely.

2. Then, with black pepper and garlic, we just need to crush it lightly.

3. Now, add soy sauce, light soy sauce, sugar and mix everything very well.

4. With your hand, take a chicken piece and give it a massage in a bowl of mixed ingredients above. Do the same thing with the rest.

5. Leave it in the refrigerator for 3 hours or one night if you are not in a hurry.

6. Grill it on a fire made from wood or use the oven with 180 C for 45 minutes.

Note from Vern: The flavor of lemongrass with the chicken is an amazing combination. You’ll like this recipe regardless if you like other Thai foods because it’s just like a flavored chicken recipe. Try it!

Thai Food Recipe: Spicy & Sour Cockles (Yum Hoi Crank)

Cockle Spicy and Sour Salad in Thai, Yum Hoi Crank

Cockle Spicy and Sour Salad
ยำหอยแครง
Yum Hoi Crank

 

Prepare:

1 cup cockle (cook and take just the meat)
1/2 cup lemongrass (slice)
1/3 cup mint
4 cloves garlic
5 chili peppers (red and green)
2 tbsp. lemon juice
3 tbsp. fish sauce
2 tbsp. chili paste for Tom Yum
2 tbsp. sliced red onion
1/2 sliced sour mango
3 fried dried chili peppers

 

Cooking Instructions:

1. Ground garlic and chili peppers altogether.

2. In a big bowl, mix cockle, lemongrass, mango, garlic, peppers, lemon juice, fish sauce, and chili paste for Tom Yum. Add sliced red onion and sliced sour mango then mix well.

3. Chili paste for Tom Yum will make it a little bit sweet and sour from mango to go very well with the salad so when you add lemon juice, add some small amount and taste until it is right.

4. Dress the salad with fried dried chili peppers and mint. You may add roasted peanut if you like.

 

I and my friends from university went to the Isaan restaurant by victory monument in Bangkok. We had Yum Hoi Crank (Cockle Spicy and Sour Salad) which is a Bangkok style salad because they add chili paste for Tom Yum in it. It had a sweet taste more than spicy and sour taste. Well, I can say it was not spicy at all.

Maybe, we’re from Isaan region so we can taste the difference. I loved that they add a lot of fresh lemongrass and I enjoyed eating the whole thing.

I still ate it when everybody stopped…just want to finish the last piece…. haha :p Anyway, I got the lemongrass piece stuck in my throat. Make sure you slice it thinly and take only the young part.

 

 

Joy \(^v^)/

Thai Food Recipe: Goong Pad Takrai (Shrimps and Lemongrass Stir Fry)

กุ้งผัดตะไคร้ Goong Pad Takrai (Shrimps and Lemongrass Stir-Fry)


Prepare:


12 big shrimps (peeled, cut, de-veined)

1 tbsp. minced garlic

1 tbsp. red chili peppers (slice diagonally)

2 tbsp. minced lemongrass

1 tbsp. fish sauce

1 tbsp. wheat flour

1 tbsp. soy sauce

1 tbsp. oyster sauce

1 tbsp. olive oil



Cooking Instructions:


1. Clean the shrimps very well. Mix it with wheat flour and deep fried in vegetable oil.


2. Remove shrimps from the pan and put them on paper towels.


3. In a different pan, add olive oil and use medium heat. Throw garlic, red chili peppers and minced lemongrass. Stir until it smells aromatic. Then add shrimps, fish sauce, soy sauce and

oyster sauce.


4. Serve with jasmine rice.

I applied this recipe, from a famous menu from my Faculty at Ubon Ratchathani University, called Kamoi Dtub(Pork’s liver and lemongrass stir-fry). All of us love this menu. It made from pork liver, dried red chili peppers, red onion and sweet basil. If any of you are in Ubon, the Liberal Arts’s kitchen is right by ILC building which is opposite to the only pink building there. Everybody there is very sweet. For any of you who don’t like liver, you can add shimps as in the recipe above.

 

 

 

Joy \(^o^)/

Pla Raad Sauce Takrai (Baked Whole Fish)

ปลาราดซอสตะไคร ้Pla Raad Sauce Takrai

(Baked Whole Fish Dressed with Lemongrass Sauce)

ปลาราดซอสตะไคร้
Pla Raad Sauce Dtakrai
(Baked Whole Fish Dressed with Lemongrass Sauce)

Prepare:

1 whole fish (meduim size of any kind)
1/2 cup sliced lemongrass
20 red chili peppers (more or less as you prefer)
5 Thai white peppers
3 coriander roots (sliced)
5 cloves garlic
1/2 tsp. salt
2 tsp. fish sauce
1 tbsp. oyster sauce
2 tsp. lemon juice
1/4 cup stock
1 tbsp. olive oil


Cooking Instructions:

1. Clean the fish. Wipe the fish with paper towels.

2. Ground coriander roots, 2 cloves garlic, Thai white pepper, and salt altogether.

3. Spread it all over the fish. Leave the fish in refrigerator for 15 minutes.

4. Bake the fish at 350F for about 15 minutes.

5. Ground red chili peppers, lemongrass and 3 cloves garlic together.

6. Heat the pan and put olive oil. When the pan is hot, add paste from number 5 then stir-fry until it smells aromatic.

7. Add stock, fish sauce, oyster sauce. Mix well.

8. Now, dress the sauce over the baked fish. Serve with jasmine rice.


After you clean the fish very well, why is the fishy smell still there? I suggest that you should spread lemon juice all over the fish.Then, the fishy smell will go away.

Anyway, don’t put too much.


Many Thai food recipes use a lot of lemongrass because of its aromatic citrus flavor and health benefits. Especially Thai food: fish recipes, grill, bake or boil, lemongrass will help with fishy smells. It also helps cut down cholesterol and uric acid in the body which is better for your health. More than that, lemongrass has antibacterial and antifungal properties!

Thai food recipes have all kinds of herb ingredients in them. I will tell you more next time!


:)

Joy!

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