*Lemon Grass Steak scewers by: Dara Ngeat

you will need:

1-2 Tbs Plum Sauce ( or 1-2 Tbs Oyster Sauce-not both)
4 cloves garlic- minced
1-2 Tbs ginger- minced
1 Tbs Saracha sauce (hot sauce)
1 stock lemongrass (finely chopped
1-2 Tbs Palm sugar (or regular sugar- add a little at a time and taste to make sure you like it)
1-2 Tbs Soy sauce (add a little at a time and taste to make sure you like it)
Pepper- to taste
1 chuck roast (or any beef or chicken you like)

Directions

Place all the ingredients in a bag and marinate for 1-3 hours (the more you marinate the stronger the taste)

if you are cooking any veggies it would be better to place them on a seporat scewer they take longer to cook- it's nice to season your veggies with a little seasond oil mix with salt and pepper
Scewer your meat (while your veggies are starting) and place on grill turning the meat and checking to make sure you don't over cook your meat.

serve with rice and enjoy


prep time: 5-10 min
cooking time: 10-20 min
cooking level: easy


Personal comments:
I love this it's so good all i have to say yet again about my hubby's recipe is 5 stars out of 5 stars

Thai Curry

You will need: 2 to 3 cans coconut milk 1 (4oz) Red curry paste  1 can bamboo shoots (if not already thinly slices- you'll need to slice them) 1 can baby corn (slice thinly) 1 med or large white onion (cut in to square chunks- about 4 cuts) 1 (1 lb) yam (cut into even large squares- same as potatoes) 4 to 6 med or large potatoes (cut into even large squares- same as yams) 4-6 chicken thighs and/or breasts (cut into even large cubes) 2 Tbs (or to taste) sugar 1/2 Tbs (or to taste) salt 3-4 cups (depending on size of pot) water Veggie oil (enough to cote the bottom of your pot to cook the chicken) Lemon paste: (blend the following in a blender till it makes a paste) 2 shoots of lemon grass 5 lemon leafs (these are hard to find but it's ok if you don't have any) 5 cloves of garlic 1 Ginger (a little bigger then your thumb) Put a pot on the stove and cote the bottom of the pot with veg oil. Turn the heat up to med-high and add cubed chicken and lemon paste. Stirring occasionally to evenly cook the chicken and mix the paste. Once chicken starts to look white add the curry pastes, salt, coconut milk and stir together. Then add the water (remember the thicker you want it put in less water) and sugar mix very well, while you turn the heat on to high. Add the potatoes and onions and let cook for 10 min on high. Turn heat down to med and add the yams and cook for 5 min. (try not to stir to much or to vigorously so you don't disturb the potatoes and yams) Keep a good eye on your potatoes and yams so they don't get to mushy. Turn the heat down toa low simmer and and add the bamboo and corn, let cook for 5 more min. serve with rice or french bread Cooking time 30-40 min Personal comments: The thia curry paste is very important to the taste if your looking for a more thai curry that is but i guess any red or yellow curry paste will do. I would not make to much with all the starch it can fill you up fast. I also like it thick it does seem to have more flavor if it's not to watery. All in all I would have to give this dish a 4 1/2 stars out of 5!