Sunday, April 6, 2014

Lemongrass Meat marinade

This is a basic marinade for roasted/grilled/broiled meats requested by my sister.  She also made a great suggestion of adding oil to the marinade.  This helps the meat to be a little crispier on the outside and retain moisture while cooking.


  • Lemongrass
  • Red Boat fish sauce
  • palm sugar or coconut palm sugar*
  • celtic salt (gray salt)
  • garlic
  • oil (EV olive oil, coconut oil, or pasture-raised lard)

Chop of the top 1/3 or lemongrass stalk.  Using the unsharpened side of a chopping knife, bruise the lemongrass all along its length to release the juices.

Add everything to a food processor and pulverize.  Put meat in a bowl, pot or freezer bag and add marinade.  Toss until coated, then allow to marinade for a few hours in the fridge.

Cook meat in your favorite way (grill or broil).  Can be eaten with brown rice or noodles/spring rolls or on salad.

*For those who are eating paleo or sugar-free, you can substitute syrup made from 1/2 c hot water and 1/3 cup dates, apricots or prunes & 1/4 tsp lemon juice.  The syrup will keep for 1 week in the fridge.

Ăn Ngon Lành|Eat Delectably!

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