The lamb needs to marinate for at least 10 minutes and up to 10 hours before cooking. Refrigerate for up to 4 days. Fresh lemongrass can be found at farmers markets, Asian markets and well-stocked ...

Add the turmeric, garlic ... and add a little more salt if you’d like. Garnish with sliced red onions and rau ram and serve with rice. Find ingredients such as lemongrass stalks, fresh makrut ...

In a small food processor, combine the lemongrass, ginger, garlic, adobo and salt, and pulse until well chopped, stopping to scrape down the sides with a spatula as needed. Add the vinegar ...

In a food processor, pulse the lemongrass until finely chopped. Add the scallions, garlic, jalapeño and sugar ... Season the paste with salt and pepper. Using a small, sharp knife, make 1/2 ...

Add lemongrass, garlic, thyme and shallots. Once the shallots are translucent, sprinkle in the flour with salt, white pepper, garlic powder and onion powder. Cook for 3 minutes before butter/flour ...

Transfer to a large baking tray in a single layer and season generously with the sea salt flakes and pepper. Nestle the garlic head halves amongst the wedges. Bake for 40 minutes, or until nicely ...