Yields approx. 3 cups

The rice wine in this marinade packs a terrific flavor surprise. Try it with beef or pork.

Lemongrass Marinade

1 cup extra-virgin olive oil

2 stalks lemongrass, trimmed and smashed

2 cloves garlic, minced

¼ tablespoon soy sauce

1 tablespoon fish sauce

2 tablespoons lime juice

1 jalapeño chili pepper, seeded and chopped

2 tablespoons chopped cilantro

  1. Pour the olive oil into a pan and heat until warm. Add the lemongrass and garlic, and cook for 1 minute. Remove from heat and let cool to room temperature.
  2. Stir in the remaining ingredients.

illustration Toasted Coconut

Toasted coconut is a nice item to have on hand — and not only as an ingredient for Thai recipes. Try sprinkling some over the top of a frosted cake or over a fruit salad, or stir some into your favorite tuna salad. Place 1 cup of dried, unsweetened coconut flakes in a heavy skillet over low heat, stirring frequently for 8 to 10 minutes, until golden brown.