10.323 Pan-Grilled Lemongrass Chicken

10.323

24 (Sun) November 2019

Pan-Grilled Lemongrass Chicken

2.0

by me

at home

-Dasmariñas Village, Makati, Metro Manila, Philippines-

with the Boys

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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.

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Instant noodles.
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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.
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Starter kits, just to help me get oriented.
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Chili sauce packets courtesy of the business class lounge in the airport.
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Learning to use the base sauces will be critical to mastering the flavors from scratch.
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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.
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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.

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

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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.

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