Lemon Grass Stock Recipes

Steps:

• Combine all ingredients in a medium stockpot and bring to boil over high heat.
• Reduce heat to low and simmer 15 minutes, skimming any fat that rises to the surface.
• Strain.

Steps:

• In a very hot stock pot, add 1 tablespoon oil, add clams and stir for 2 minutes. Add lemon grass, ginger, chiles and onion and stir for 2 more minutes. Season. Deglaze with mirin and reduce liquid by 80 per cent. Add chicken stock and turn heat down to simmer. When clams are open, remove and continue slowly simmering the broth. Check for seasoning. Reduce broth by 20 per cent, which should take about 30 minutes, then strain. Bring broth back to a boil; add udon, spinach, clams and butter. Add lemon juice and serve in large bowls.

Steps:

• In a food processor, add seafood mixture, egg, and butter. Pulse until the butter is incorporated but still visible (small pieces). Place 1 tablespoon of mixture on a wrapper and bring up the sides going around the mound. Continue with the remaining mixture and wrappers. Drop, open side up, from 6 inches on a flat surface to flatten the shumai bottoms. Steam shumai for 8 minutes.
• Into 4 soup plates, place 3 shumai each. Ladle 4 ounces broth around the shumai. Serve and enjoy.
• Wine Suggestion: Goldwater Dog Point Marlborough Sauvignon Blanc 1998
• In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions and cilantro. Season with salt and pepper.
• In a 2-quart casserole, saute onions, jalapeno, ginger, and lemongrass. Deglaze with fish sauce and reduce by 80 per cent. Add stock and dash of white pepper. Reduce by 20 per cent on a slow simmer, about 45 minutes. Strain and keep hot. Check for seasoning. Squeeze in lemon juice right before serving.

Steps:

• In a saucepan, combine broth, 3 cups water, onion, garlic, lemongrass, ginger, cilantro, whole chile, and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered, 30 minutes. Strain, discarding solids; return broth to pot. Stir in fish sauce; season with salt.
• Meanwhile, bring a pot of salted water to a boil. Add Broccolini and return to a boil; cook until crisp-tender, about 1 minute. Using tongs, transfer to a plate. Add noodles to pot and cook until just al dente, about 4 to 5 minutes for wheat noodles, 3 minutes for rice noodles. Drain.
• Divide noodles among bowls. Add Broccolini to hot broth, then gently add tofu and heat through over medium. Spoon broth, Broccolini, and tofu over noodles. Garnish with herbs and sliced chile, and serve with lime wedges.