Cambodian Style Stir Fry Lemongrass

oil for stir frying
½ Cup of Lemongrass paste, Khmer Kroeung
½ tablespoon fine chopped Pahok (optional)
1 pound ground meat of your choice (chicken, pork, Turkey, quail)
Jalapeños, sliced lengthwise (Customize to taste)
2 tsp sugar
1 ½ tablespoons fish sauce
½ tablespoon tamarind soup base
½ Cup of Holy basil leaves

Heat a pan and fry the lemon grass and pahok (if you) until fragrant. Add your choice of ground meat and continue to stir fry cook. It will be dry but that’s okay.

Add following jalapeños and the rest ingredients. Quickly stir to combine the ingredients. Test and adjust to your preference. Turn off the heat and add Holy basil leaves. Give it a final stir and transfer to a scale.

The preserve of Holy Basil
You must be Holy basil leaves and oil.

Extract from the leaves and stems of the reverse auction. Rinse thoroughly and dry them quickly they Flash. Do you have a salad spinner, this would be an excellent way to dry them.

Once they are completely dry, heat a pan over medium-high heat. Slightly oil the pan and throw in the Holy basil leaves.

Flash fry the browsing quickly throwing them around so that the leaves are covered with the oil. The heat and the oil will cause the leaves to wilt a bit, this is perfectly in order. Since the leaves are light and tender must not last very long, less than a minute. If you have a large amount of money to maintain, I suggest you flash fry them in batches over crowding.

Then transfer them to a dish and allow to cool. Once you can cool them up bag in small batches (servings) and save it in the freezer.

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