In honor of Asian American and Pacific Islander Heritage Month, we’re sharing a recipe from Aroonvan, one of Mosaic’s Case Managers! Aroonvan is originally from Thailand and she loves to cook and share meals with her friends and family, including Mosaic’s staff.
In Thailand, lemongrass is an herb that Thai people believe benefits your heart, skin and nails. Because of this, it is a major ingredient in most salad, curry, soup and marinated meat recipes.
Thank you Aroonvan for sharing your delicious recipes with Mosaic’s supporters and community!
Ingredients
1-2 lemongrass, thinly sliced
1-2 shallots thinly sliced
2 garlic cloves, chopped
1/2 cup of coarsely chopped cilantro leaves
1/2 cup of mint leaves
1-2 Thai chilies, chopped
3 Tablespoon fish or soy sauce
2 Tablespoon lime juice
1 teaspoon sugar
⅓ lb sliced roasted meat (beef, chicken or pork),
10-15 medium cooked shrimps
Romaine Lettuce
Celery Stalks, chopped
Carrots, chopped or sliced
Directions
Combine chopped chili peppers, garlic, fish sauce, lime juice and sugar. Pour the mixture over sliced meat and shrimp, sprinkle sliced lemongrass, shallots and cilantro, and gently toss to mix. Garnish with mint leaves, and serve with romaine lettuce, celery stalks and carrots and ENJOY!
Ingredients
6-8 top half of fresh lemongrass, cleaned and trimmed., cut into 2 inches length (discard any dry or discolored parts),
3 1/2 cup of water,
1/4 ts salt
2 ts honey
Directions
Boil water, add lemongrass and simmer for about 12-15 minutes. Remove from heat, and add salt. Let it cool slightly for about 5 minutes. Discard all the lemongrass and add honey. Garnish with mint.
Serve warm or cold
