Meat, Poultry and Fish

Lemongrass Chicken

2 Lbs Boneless Chicken (can be skewered or flat grilled)
1/2 C Lemongrass – Fresh (not dried) (fine grate/chop – Food processor works great)
1/4 C Oil
1/4 C Fish Sauce
1/4 C Oyster Sauce
2 T Brown Sugar
1 T Curry Powder
6 Cloves Garlic – Really! (fine grate)

Combine all ingredients (except meat) and mix well
Flatten or Slice chicken in very thin slices (for ease in turning on grill use skewers)
Coat each slice of chicken with mixture and marinate for 4 hours or overnight

Grill marinated meat on charcoal or gas grill until lightly crisp

Serve with:
1 Cucumber (sliced thin or shredded)
2 Carrots (shredded)
1 Tomato (sliced)
3 Green Onions (finely chopped, use greens too)
1 Jalapeno (if you like it hot, chopped fine)
1 C Peanuts (finely chopped)
Leaf lettuce (whole leaves for wraps)
Mint sprigs
Sriracha hot sauce (to taste)

Sauce: (Adjust to personal taste, make individual portion per guest)
1 T Fish Sauce
2 T water
Juice of 1/2 Lime
1/2 tsp sugar
Squirt (or not) of Sriracha hot sauce

To make noodle bowls: Use cooked rice noodles or rice (package instructions)
To make wraps: Use rice papers (soak in warm water until pliable) and roll it up

Dessert suggestion: Sticky Black Rice Pudding (see desserts)