Lemongrass is one of my favourite flavours, so I love these tasty barbecued chicken skewers. In Vietnam they cook over an open flame, which gives them a nice chargrilled flavour, but at home a ...

Finely chop the onion and lemongrass and grate the garlic and ... Remove from the heat and set aside for now. Put the chicken mini fillets in a bowl and add a few tablespoons of the satay sauce.

Start by gently simmering chopped lemongrass stalks and ginger slices in coconut milk for approximately 15 minutes, allowing ...

Mix well and add chicken and marinate 1/2 hour. 3. Chop the shallot and lemon grass and galangal very finely and add to the marinade. 4. In a non stick pan, put little oil. Skewer chicken strips and ...

These vegan seitan satay sticks are great threaded onto metal skewers and cooked on the barbecue ... To make the marinade, mix together the lemongrass purée, lime juice and oil in a shallow ...