Marinating flavors and tenderizes meat, fish or vegetables.
Combine all ingredients in a mixing bowl, whisking briskly to achieve a uniform mix. This marinade would keep for up to a month if refrigerated in a covered container. Use this marinade on brochettes, egg plants steaks and whole ears of corn. Marinate for at least half an hour, one hour best. Baste occasionally with the marinade while grilling.
Mix all of the ingredients together. Put meat into a large shallow dish and pour the mixture over meat. Marinate for at least 30 minutes, basting frequently and turning once or twice. Once meat is on the grill, brush often with the marinade. Makes enough for 4.
Press and puree the garlic cloves. Mix all ingredient together and rub the paste onto the meat. Allow to stand for 30 minutes. This marinade is particularly good with lamb chops.
Bring all ingredients to a boiling a large sauce pan. Dip chicken pieces to coat, and use it to baste chicken while on the grill Remaining sauce should be refrigerated. When ready to reuse, heat and follow same directions as above.
Blend all ingredients with the help of a food processor –fitted with the metal blade- or hand held blender and process until smooth. It will keep in the fridge, in a covered container, for up to a month. Use on beef, chicken and fish. Marinate for ½ to 1 hour, then cook.
Mix together. Marinate the meat for two hours or more. Then, cook.
Blend all ingredients in a food processor –fitted with the metal blade- or use a hand held blender, until turned into a smooth puree. This marinade would keep for up to a month if refrigerated in a covered container. Brush this mixture on skewered vegetables, vegetable steaks, tofu or tempeh when grilling. Marinate meat for ½ hour before grilling, basting occasionally while cooking.
If you don’t have it, substitute lemongrass stalks with 1-2 tsp dried lemongrass.