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LEMONGRASS

by siow on in Lemongrass

Lemongrass is a plant with long thin leaves and a semi-hard bulb; it is a medicinal herb that belongs to the Poaceae family. Lemongrass is common ingredient in south-east Asian cuisines. It is native to Africa and the tropical region of south-east Asia. Lemongrass is well-known for its health benefits and is often used as a herbal tea because of its scent that resembles the aroma of lemon citrus. The health benefits of lemongrass include relief of pain, stomach problems, fever, insomnia and infections. This antioxidant herb can help to protect the immune system, nervous system, digestive system, reduce cholesterol and is effective against antibiotic resistant bacteria. It is also widely used in aromatherapy for stress relief, anxiety, to combat fatigue, to gain healthy skin and getting rid of odor. It is one of the most effective herbs for helping with detoxification.

Uses of lemongrass

Like many medicinal herbs, lemongrass is used for tea in India, Australia and parts of Asia. To make it into tea, pour hot water onto dried leaves or sliced dried leaves or after grounding into a powder. These days lemongrass plays a role as one of the most active ingredients added to commercialised detox tea products. Lemongrass oil is packed with a refreshing fragrant where it is often used in spas, massage therapy and at home to help rid the body of unwanted smells, reduce pain and anxiety as well as enhance physical and mental well being.

Lemongrass is also used in culinary cooking, it can be eaten raw or cooked. More so than using it as a tea, grounded lemongrass is used in cooking when fresh lemongrass isn’t available. Cooking with lemongrass may seem a bit difficult when one is not aware of the method used in preparation. In most Asian cuisines it is typically used in curries, soups and as part of the marination for fish and poultry. In curries it is often ground or blended into a paste with other herbs, where in soups it is usually cut into pieces or softened with a knife. Using lemongrass as a marination ingredient helps to reduce the fishy smell of fish and poultry and it is also helps to enhance the flavour of dishes it is cooked in. Freshly sliced and grounded lemongrass is typically used in sauces and dips throughout Cambodia, Thailand and in Laos in salads such as larb for example.

Healing Purposes

Now lets all get a little bit excited by a few interesting internal and external health benefits of lemongrass.

Pain Relief

Since ancient times, Lemongrass has been known and used for it’s pain reliever benefit to the body. In traditional Chinese medicine it is known to a effective treatment of headaches. A study done by Australian researchers from the the Griffith University stated that Lemongrass has been used for many years by the indigenous Australians as a pain reliever for headaches and migraines. In addition it has shown that lemongrass is as effective as aspirin, it is said the relieving of pain is caused by a compound called eugenol. Coincidentally, this compound displayed similar activity in the body to aspirin.

Stomach problem

Stomach issues can be caused by many things. Irregular eating, eating the wrong types of food in general or together, too much spiced or even too much acidic food can cause stomach pain, bloating, digestive problem and chronic disease. Lemongrass contains antioxidants which our body also produces, known as endogenous antioxidants. The natural antioxidant lemongrass provides help to repair damage tissue and assists in reducing mild or severe stomach pain.

Fever

Lemongrass is also known as the fevergrass in India and Africa, for it owns febrifuge properties. It contains an anti-pyretic and diaphoretic effects on fever which helps in reducing the period of illness. It is traditionally used in Ayurvedic medicine for healing fever by inducing sweating.

Insomnia

Lemongrass cleanses and purify the body, soothes the nervous system and counteracts chemical imbalances. A study has shown lemongrass contains sedative and hypnotic properties which effectively help to increase sleeping time.

Infections

Lemongrass works as an antiseptic, is anti-bacterial and thus is effective in treating infections because of its anti-microbial and anti-fungal properties. Studies have shown that the herb exerts healing effects on dermatological infections, such as urinary tract infection (UTI), yeast infections by inhibiting the growth of pathogens.

Detoxifier

Regular consumption of lemongrass tea helps cleanse and detoxify harmful toxins out of the body, as a result of its diuretic properties. Detoxification helps in the regulation of various organs of the body, including the liver and kidneys, while also helping to lower the levels of uric acid that cause kidney stones or gout. It in addition helps to clean the kidneys by increasing the frequency of good quality urination.

Stress and anxiety reduction

Lemongrass oil is highly effective as a sedative, calming the nervous system when applied to the temples or the forehead for stress relief. It is also frequently used in aromatherapy to relax the mind and body, ridding of negative energy and guiding the mind to a healthier state.

Insect repellent

Lemongrass is related to citronella, a well-known bug repellent that’s often used in candles. It is a natural insect repellent and helps prevent the occurrence of insect-borne diseases such as malaria, dengue, and Lyme disease.The anti-malarial and anti-protozoan properties of lemongrass makes its oil an effective ingredient in mosquito repellents.

How to grow lemongrass?

Lemongrass is one of the plant that contains anti-bacterial, anti-fungal and anti-microbial properties. The presence of these properties, makes growing lemongrass a lot easier than you can imagine. Just like many tree plants, one mature stem can be grown into an individual plant after being removed from a thick lemongrass bush.

The individual lemongrass stem can be placed straight into the soil or to speed up the growing process it can be left in water for a couple of weeks for the root to grow before transplanting it into the soil. Lemongrass bulb bought from super markets can also be grown as long as it is the bulb part and not the upper part of the lemongrass stem. Once a lemongrass bush is grown to a good length, new shoots will sprout from the corner of the main bulb. These new shoot leaves are soft and easier to handle compared to the matured lemongrass stems and leaves. To grow new plants, you can also remove these new shoots and plant them separately and it can grow into it’s own bush under suitable conditions.

Lemongrass loves a good amount of water and sun, the more water it gets the faster and bushier it will become. Too much sun and not enough water will cause the leaves to dry out and prevent the bush from producing new shoots. To restrict the lemongrass from getting too bushy it can be planted in a large pot instead of in open land or it can be given a regular trim, however the best method to keep the plant under control is to use the matured stems in cooking. Check out my cookbook Lemongrass that includes some of the most tasty Cambodian lemongrass dishes and also other lemongrass recipes pages on my website.

PORK IN HERBS

by siow on in Meat, Pork, RECIPES

Let’s talk about pork, have you ever experienced those days where you craved some type of food but weren’t sure what and then you see this beautiful cut of meat sitting in front of you and you go hmm…what to do with this? Well beautiful people you aren’t alone! It is one of those days that gives us the opportunity to experiment and discover new flavours.

Before we head to the recipe here’s a question, have you ever wonder what to do with those lemongrass if you happen to grow it? Let me tell you what. I came from a background where lemongrass is used in most of the family’s cooking, so exploring new flavours with lemongrass is one of my passions. Lemongrass isn’t just this stringy grass that people use for tea but also a herb that plays a large role in flavouring many different types of meat dishes. It also has a lot of good health benefits. See my blog for details about lemongrass and how to grow it.

Ingredients

  • 500g pork shoulder, 1cm thick sliced
  • 2 Spring onion, chopped

Paste

  • 1 lemongrass, 2 cm cut
  • 1 habanero chili, chopped (optional)
  • 1 thumb sized ginger
  • 3 kaffir lime leaves (dry or fresh)
  • 1 onion, chopped
  • 2 tomato, chopped
  • 4 cloves garlic
  • 1 tsp paprika

Seasonings

  • 1/2 tsp grounded cinnamon
  • 1 tsp salt 2 tbsp light soy sauce
  • 1 1/2 tsp brown sugar
  • 1 tsp chilli flakes
  • 5 tbsp oil

Method

Blend all ingredients to make a herb paste.

Marinate the pork with 3 tbsp of the herb paste, salt, sugar, soy sauce, chilli flakes and cinnamon. Massage with your hand until well combined and the seasonings dissolve. Set a side to marinate for 15 minutes.

In a non stick pan/wok heat the oil over medium high heat. Stir in the paste and cook until the paste starts to fragrant, continue to cook the paste for further 5 minutes or until the excess liquid from the paste becomes somewhat dry. Stir in the marinated pork and cook until the pork pieces become completely white and the pork releases excess liquid.

Cover with a lid and leave to cook for 20 minutes, stirring occasionally. After 20 minutes remove the lid from the pan and continue to cook for further 10 minutes, stirring frequently. Cook until the sauce becomes dry and the pork becomes fully coated with the dry sauce. Transfer onto a serving plate and sprinkle chopped spring onion on top to serve. Serve with steamed rice.

CHICKEN IN PEAR SAUCE

by siow on in Poultry

Sometimes I just crave one of those Korean fried chicken dishes or one of those Chinese chicken dishes that are nicely coated with those beautiful sauces, but most of us know how much sugar or oil is used to make those dishes to obtain the flavour and glossy appearance. So when I have those cravings I often think of another way of making the dish or use different types of ingredients instead of extra oil or sugar to make a dish that will satisfy my craving. In this recipe I will be using the pear sauce I made earlier, to learn how to make the pear sauce recipe please check my previous recipe.

 

CHICKEN IN PEAR SAUCE 

Prep-Time: 10 mins                                Serve: 4

Cooking Time: 10 mins

Ingredients

2 chicken breast, diced

1/2 cup red lentil flour

Salt and pepper

2 stalk spring onion, chopped

Oil

1 cup pear sauce

Method

Season the chicken breast with salt and pepper. Place the chicken pieces in a sealed bag and then add in the flour. Seal and shake to well coat the chicken with the flour.

Heat oil in a pan over medium high heat, add in the chicken pieces once the oil is heated and brown all sides. Remove the chicken from the pan and pour in the pear sauce into the same pan. Reduce heat to medium and slowly stir the sauce to heat up and thicken.

      

Return the chicken to the pan, add in salt and pepper to taste and stir to well coat the chicken pieces for 3 minutes. Remove from the heat once the sauce becomes very thick and the chicken is cooked through. Transfer to a serving plate and sprinkle the spring onion on top. Serve with steamed rice.

      

 

TURKEY AND EGGPLANT PASTA

by siow on in Poultry, RECIPES

There are many ways to use turkey daily cooking besides it being christmas or thanks giving delicacies. Turkey meat is very lean and tender which goes great with many dishes. It is a great meat to replace chicken as the meat taste very much the same.

This pasta sauce is simple and has a really great flavour and I guarantee that everyone in your family will love it.

Note: when making the pasta sauce I prefer using fresh tomatoes rather than tomatoes from a can because I find that it tastes better and it is a lot healthier than using canned tomatoes. 

You can also add different types of vegetables such as zucchini or red capsicum to the dish as well. The eggplant tastes perfect in this recipe so I reckon you keep it in the recipe. 

TURKEY AND EGGPLANT PASTA

Prep-Time: 15 mins                      Serve: 4

Cooking Time: 30 mins

Ingredients 

1 small eggplant, sliced then soaked in water for 10 minutes and drained

1 onion, chopped

3 cloves garlic, minced

500gm turkey mince

5 large tomatoes, thinly sliced/ small diced

2 tbsp chopped dill

salt and pepper to taste

olive oil

1 tbsp tomato paste

1/2 cup water

1 tsp chilli powder

2 carrots, small diced

Method

Heat the oil in a pan over medium high heat, add the eggplant to the pan in batches and then grill until brown on both sides. Remove from the pan and set a side. Add more oil into the same pan and then cook the onion until it turns transparent and is cooked through, add in the garlic and cook for a further 2 minutes.

Now add in the turkey mince, turn the heat to high and cook the mince until it turns completely white. Stir in the chopped tomatoes, salt, pepper, and chilli powder. Stir until well mixed and leave to cook with a lid on for 5-7 minutes or until the tomatoes start to break down.

Add in the carrots and stir for 3 minutes and then return the eggplant into the sauce. Pour in the water, tomato paste and the chopped dill, and leave to cook with the lid on for a further 5-10 minutes or until the tomatoes breakdown completely and the sauce starts to thicken. Remove from the heat and served with cooked pasta.

      

 

BAKED EGGS

by siow on in Egg base, RECIPES

If you follow me on Instagram you’ve probably heard that I’ve been going through and typing up my grand and great grandma’s recipes from their recipe books and therefore I haven’t been able to post as much on Instagram like I have in the past. Since the recipes are part of my next project I won’t be sharing their recipes just yet, in the meantime I can share what has been inspiring me when checking out these old generation master pieces.

Both my grand and great grandma were doctors and also great cooks. Here is the dish I created, I got my inspiration from my grandma’s baked egg recipe. Its actually very easy to make, very filling and also satisfying. I made this for dinner, but it can definitely double as a perfect breakfast as well.

Note: if you don’t have enough or any small oven dishes to bake with to serve individually, you can definitely bake in one big baking dish instead. It is actually the way my grandma used to bake her eggs.  

This was my choice of vegetables to be used in this recipes, however you are more than welcome to use your preferred vegetables and sausages. 

BAKED EGGS

Prep-Time: 10 mins                        Serve: 4

Cooking Time: 35 mins

Ingredients

1 onion, chopped

1 chorizo sausage, sliced

2 large potatoes, small diced

1/2 red capsicum

100g ham/bacon, chopped

2 cloves garlic, minced

1/2 cup peas

2 tomatoes, chopped

olive oil

4 tbsp graded tasty cheese

sat and pepper to taste

4 eggs – 6 eggs

Method 

Preheat oven to 180°C fan force.

Line a baking dish with baking paper.

Heat oil in a frying pan over medium high, add in the onion once the oil is heated and then stir for 3 minutes. Now toss in the chopped chorizo and cook for a further 3 minutes or until the fat starts to run from the chorizo and then add in the garlic and stir.

Add in the chopped potatoes and ham and cook until the outside part of the potatoes starts to cook through and then add in the peas, capsicum and tomatoes. Cook the mixture until the tomatoes start to soften and then season with salt and pepper. Stir for a minute and then evenly transfer into 4 small baking dishes, top with the cheese and crack an egg into each of the baking dishes. If you’re baking everything in one large baking dish use 6 eggs instead of 4.

            

Place the dishes on to the lined baking tray and then bake in the oven for 15-20 minutes until the eggs cook sunny side up. Delicious!

 

CAMBODIAN FISH DIP

by siow on in RECIPES, Seafood

Eating huge quantities of raw vegetables with dips is part of Cambodian food culture. We love the flavour of fresh cucumber, eggplant (different varieties), cabbage and fresh herbs…etc with different varieties of Cambodian dips and rice. The idea of eating dips always applies with fresh or steamed vegetables, eating any type of Cambodian dip with rice but no vegetables wouldn’t feel right for any Cambodian.

Part of the reason that Cambodians eat more vegetables than meat is because the country is grown and raised from poverty. Many of the people there can’t afford meat except in small amounts as part of dip recipes, so vegetables plays a bigger part in their diet and of course any of the dip dishes which have become part of Cambodian’s stable diet.

This dip is made using fresh water fish because not every Cambodian has access to the ocean and not everyone especially people in the country side or deep in the village can afford seafood. However the Mekong river runs through Cambodia and has many tributaries that spread out to smaller rivers as well as lakes and ponds around cities and villages in Cambodia.

Note: using thai basil is essential in making this recipe to bring out the full flavour and fragrant of the dip. without thai basil it would taste a bit too fishy and definitely wouldn’t smell the same.

Lemon can be used as a substitute for lime, however try to use lime if possible because it provides a better flavour to the dish than lemon. Choosing vegetables for the side is up to you based on the vegetables you prefer. Varieties of cucumbers, cabbages, eggplants, water vegetables and mint are the most common vegetables used to serve with dips in Cambodia. 

Using fresh water fish is preferred because its flesh is often softer than salt water fish, however barramundi, trout or snapper can be used as a substitute. 

CAMBODIAN FISH DIP

Prep-Time: 20 mins                        Serve:5

Cooking Time: 20 mins

Ingredients

1 whole tilapia, cut into half

1 1/2 medium sized lime, juice

1/2 cup chopped thai basil

1/2 cup roughly grounded peanut

2 tbsp fish sauce

1 tsp stock powder

4 cloves garlic

2 tsp salt

4 tsp palm sugar/brown sugar

Fresh vegetables of your choice

Method

Fill in 1/4-1/3 of water in a medium sized pot. Bring the water to boil, once boiled add in salt and then place the fish into the boiling water. Leave to boil for 15 minutes or until the fish is cooked through. Turn the heat off and remove the fish from the water and leave it to cool down completely. Keep the water for later use.

Prepare your fresh vegetables while waiting for the fish to cool down.

Once the fish has cooled down completely start separating the meat from the bone and place it in a separate bowl.

Ground the peanuts and garlic in a mortar and pestle/blender. Add the fish into the mortar and softly beat with the pestle until well mixed. (Remove the peanuts and garlic from the blender and then softly blend the fish until well combined and transfer into the garlic and peanut bowl).

            

Turn the heat back on to medium and then stir the fish mixture into the heated water you used to cook the fish. Add the salt, sugar, fish sauce, stock powder and lime juice into the same pot. Simmer the mixture, but do not boil and then remove from the heat and add in the thai basil. Stir to mix well and then taste, adjust the seasoning to your liking. This dipping sauce should have the balance of sweetness, saltiness and sourness. Serve with rice and fresh vegetables.

      

 

BEETROOT SALAD

by siow on in RECIPES, Veggies

Beetroots salad is a very tasty side dish to go with many of your favourite mains. I had an old friend who doesn’t like beetroot just because of its colour and that it might stain his shirts. Little did he know that there are more than one coloured beetroot 😀 Well I said too bad and that he’s missing out because for us beetroot is one of the amazing root vegetables you can get from any market. It’s full of nutrients and it tastes fantastic raw or cooked. It’s also one of the best ingredients you can actually add into a dip. If you don’t like the purple beetroot like my friend because of it’s colour, choose yellow or white beetroot for your recipe instead.

Want a nutritious smoothie for breakfast? Add some beetroot! Want some cleansing juice to add into your diet? Make some beetroot juice! Trust me the natural sweetness of the beetroot will definitely satisfy your craving for sugar.

BEETROOT SALAD

Prep-Time: 10 mins                     Serve:4-5

Cooking Time: 35 mins

Ingredients 

5-6 medium sized beetroot, peel and cut into cubes (choose any variety you prefer)

4 garlic cloves, cut into half

1/2 cup chopped dill, leaves and stem

Salt and pepper (for cooking)

2 tbsp olive oil

1 block feta cheese, break into pieces

a good handful of baby rocket and spinach salad mix

1/2 container quinoa and lettuce sprout

1 tbsp almond oil

2-3 tbsp cider vinegar

Salt and pepper to taste (optional on salad)

Method

Preheat oven at 200°C Fan

Place the beetroot, dill and garlic into a baking dish. Sprinkle with olive oil and season with salt and pepper. Toss around with your clean hands to mix and coat the beetroot pieces well with oil.

Cook in the oven for 3o mins or until the beetroot becomes soft and cooked through. Remove from the oven and leave to the side to cool down.

Prepare the salad in a salad bowl, transfer the cool roasted beetroot and top with 3/4 of the feta cheese in the same bowl and then season with more salt, pepper, vinegar and almond oil. Toss to mix and transfer into a serving plate. Serve with your favourite meat dish.

 

TURKEY MINCE CUTLET

by siow on in Poultry, RECIPES

Mixed meat cutlet is a very easy meal to make and a very satisfying dish. We all know that there are those days where we just crave for deep-fried food but at the same time you still want to stay healthy. This turkey mince cutlet is an inspiration from Japanese minced meat cutlet which is also known as Menchi Katsu in Japan. It is made using ground meat (beef, pork or chicken or other varieties of minced meat) mixed with spices and other seasonings to enhance it’s flavour and then placed into beaten eggs, then finished by coating with panko breadcrumb (Japanese breadcrumb) and finally deep-fried in heated oil.

In this recipe I am using turkey mince and instead of deep-frying I will be shallow pan grilling which will give the cutlet a different outside texture.

Note: this is not the traditional way of making cutlets and the ingredients I use are also different. My method of cooking it is also unlike what you might know if you’ve cooked the traditional cutlet before. 

TURKEY MINCED CUTLET

Prep-Time: 15 mins                       Serve: 4

Cooking Time: 15 mins

Ingredients

500g turkey minced

3 cloves garlic, minced

1/2 onion, finely chopped

1 tsp mixed herbs

1 tsp paprika

1/2 tsp ginger powder

Salt and pepper to taste

Bread crumb

Oil

Method

Place all of the ingredients besides oil and breadcrumbs in a mixing bowl. Mix and then kneed with your hands until well combined and the mince has become smooth. Divide the mixture into four balls. Grab each mince ball in your hand and mould into a nicely packed ball. Press between your hands to flatten and then shape into the shape you like. Toss it between your hands several time until it is smooth. Coat each mince cutlet in the breadcrumbs one at a time and then transfer onto a clean plate.

            

Heat the oil in a frying over medium heat. Place the turkey cutlet into the heated oil and grill each side with the lid on for 5 minutes or until the side turns golden brown. Turn over and do the same to the other side until it’s cooked through.

Removed from the pan and serve with pan seared bok choy and seasoned pan-fried potatoes.

 

EASY BAKED CHICKEN AND RICE

by siow on in Poultry, RECIPES

Baked chicken and rice is always a perfect way to warm up your house in winter and is a great meal to share with family and friends. Making this dish is very simple and produces very little mess for you to clean up after. In my lima bean mash I’ve talked about my experiment with mixing grains. Besides the fact that it tastes good it’s also very healthy to have mixed grains instead of just having rice on its own for example.

BAKED CHICKEN AND RICE

Prep-Time: 15 minutes                       Serve: 5

Cooking Time: 45 mins – 1 hr

Ingredients

1 large onion, chopped

4 cloves garlic, minced

1 cup basmati rice

1 cup sorghum, soaked in water for 3 hours

1/2 sweet potato, diced small

2-3 cups chicken stock/water

3 chicken maryland/mixed pieces, cut

1 red bull’s horn pepper, chopped

1/2 cup frozen peas

1 cup chopped broccoli’s head

Salt and pepper to taste

Oil

Method

Season the chicken pieces with salt and pepper. Heat oil in a pan over medium high heat. Place chicken into the heated oil and brown all sides of the chicken pieces. move from the pan and set a side.

Drain the sorghum.

Preaheat oven at 180°C fan.

Add the onion into the used pan and sauté until brown, add in the garlic and cook for 2 minutes or until fragrant. Then add in the rice and the sorghum, roast in the pan for 3-5 minutes and then add in the sweet potatoes. Cook the mixture for further 3 minutes and then add in the stock/water. Turn the heat to high and bring to a boil. Allow to boil until most of the liquid has been reduced and the rice is half-cooked.

            

Remove the pan from the heat and then transfer into a baking dish, use a spatular to spread the mixture evenly and then sprinkle the pepper, peas, broccoli’s head and then place the browned chicken evenly on top. Cover with a lid and bake in the oven for 30 minutes or until the rice, sorghum and chicken are cooked through.

 

LEMONGRASS ROASTED CHICKEN

by siow on in Poultry, RECIPES

If you want to try a new roasted chicken recipe you’ve come to the right page. This recipe is a Cambodian recipe that is made with lemongrass. Lemongrass is one of the essential ingredients used in Cambodian cooking. In Cambodia it is often used to get rid of the fishy smell from poultry and fish and replace it with the light sense of lemongrass and it also enhances flavour. Lemongrass is also commonly used in Cambodian soups. If you would like to know more about lemongrass and are keen to get more lemongrass recipes do check out my LEMONGRASS cookbook https://www.siowskitchen.com/product-category/cookbook/ The cookbook focuses on 22 of the most tasty yet authentic Cambodian Lemongrass dishes.

Note: one of the seasoning used to make this Cambodian roasted chicken is fish sauce. I know that not everyone is fond of the smell of fish sauce so if you prefer you can replace fish sauce with chicken stock powder (it’s available in every asian market or and also in most of your local markets)

* Lemongrass plays a big roll in this recipe and without it the roasted chicken would taste and smell different.

LEMONGRASS ROASTED CHICKEN

Prep-Time: 7 mins + 1-2 hrs marinating time        Serve: 4-6

Cooking Time: 45 mins

Ingredients

1 whole chicken, cut into quarters

2 tsp brown sugar

4 lemongrass leaves/1 stalk lemongrass, soften with a knife if the lemongrass stalk is used instead of the leaves

4 large cloves garlic, minced

1 1/4 tsp sea salt

1 tbsp fish sauce/ 2 cube chicken stock powder

Sauce

1 large lime juice

2 tbsp boiled water, cooled

5-8 thai chillies, mix of red and green

1 tbsp brown sugar

3-4 tbsp fish sauce

Method 

Prepare your chicken and place the pieces in a large mixing bowl.

      

Handling fresh lemongrass leaves without softening them first can cause paper cuts from the thin leaves. Start by folding the leaves in half and then softening them by rubbing the lemongrass leaves between your hands from the top to the bottom until the sharp leaves slightly break and soften. Fold it in half again and rub them between your hands again to make them soft enough that you can crunch it in your handsed without the risk of getting cut. Add the lemongrass into the mixing bowl.

Sprinkle the garlic and the rest of the seasoning onto the chicken. Hold the softened lemongrass in your hands and start marinating the chicken by rubbing the lemongrass and the seasoning onto every piece of chicken until the salt and sugar has dissolved. Leave it to marinate for 1 hr or overnight for a better result.

Sauce

Ground the chilli in a mortar and pestle or in a blender. Add in the rest of the ingredients and stir until the sugar has dissolved. Taste and adjust to your liking. Making this sauce is more of an art than a science and the perfect flavour translates in to balancing the sweetness, sourness and saltiness. (use less amount of chillies if you’re not a fan of spicy food)

      

Preheat oven at 180°C Fan.

Prepare a baking tray with aluminium foil and then place a baking rack on to the foil tray. Lay the lemongrass leaves evenly on the rack and then place the marinated chicken skin side up on top. Roast in the oven for 30 minutes or until the skin turns golden and then turn the pieces over to colour the other side. Roast for further 15-30 minutes.

      

Serve with fresh cucumber, carrots, lettuce or spinach. Side with rice and the chilli sauce.