10.323 Pan-Grilled Lemongrass Chicken


24 (Sun) November 2019

Pan-Grilled Lemongrass Chicken


by me

at home

-Dasmariñas Village, Makati, Metro Manila, Philippines-

with the Boys


From my recent trip to Bangkok (see generally 10.320 Fried King Lobster with Garlic & Black Pepper), I came back with a few goodies to initiate a new age of exploration into Thai cuisine.

Instant noodles.
Generally against single-use products, but I got these salad dressing packs for DJ to use at school – anything to encourage the consumption of vegetables – Kewpie Roasted Sesame is our family favorite.
Starter kits, just to help me get oriented.
Chili sauce packets courtesy of the business class lounge in the airport.
Learning to use the base sauces will be critical to mastering the flavors from scratch.
In 2006, on our honeymoon in Thailand, I took a cooking course (while W went shopping); the only thing that I can remember is that the instructor strongly recommended products by Healthy Boy.
Dehydrated woodear mushrooms aka black fungus.

With such a wealth of ingredients, I had prepared to cook a triumphant Thai feast for the family, including the In-Laws.  But then a conversation with W – about what, I already can’t recall – evolved into a spat that escalated into an argument that exploded into an all-out fight.  Dinner was cancelled.


Later that night, the boys were hungry, so I used some of the ingredients to make a few snacks.

Fortunately, I had only purchased one of these packs. I’m hoping the other packs in the series turn out better.

The chicken wasn’t that great.  The marinade provided a hint of tang from lemongrass, but the other flavors seemed underdeveloped, confused.

Leave a Reply