Lemongrass is a tall, fragrant tropical grass that brings a bright, citrus burst to any meal. Popular in Asian cuisine, you will use this special ingredient to infuse a zestiness into a very special Vietnamese sauce. This will add a deep umaminess to browned ostrich chunks simmered in a coconut broth. Served with jasmine coconut rice and homemade pickled cucumber with sweet peppers.
Lemongrass Ostrich Bowl
Lemongrass Ostrich Bowl
with coconut rice
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Coconut Milk
- Cucumber
- Free-range Ostrich Chunks
- Garlic Clove/s
- Garlic Cloves
- Jasmine Rice
- Lemon Juice
- Lemongrass
- Ostrich
- Piquanté Peppers
- Vietnamese Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
COCONUT RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water and ½ of the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLE & INFUSE
In a small bowl, add the lemon juice and 5ml [10ml]|#7DA0D7 of a sweetener. Mix to dissolve the sweetener and add the Cucumber and peppers. Set aside. Trim off the very top and the base of the Lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Add the lemongrass to a small bowl, along with the Vietnamese sauce and a sweetener (to taste).
VIETNAMESE Ostrich
Place a pan over medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until golden and browned, 2-3 minutes. Remove from the pan, season, and set aside. Return the pan to medium heat. Fry the garlic until fragrant, 30-60 seconds (shifting constantly). Return the ostrich to the pan, along with the Vietnamese sauce and the remaining coconut milk. Season and allow it to simmer until it has reduced slightly, 4-5 minutes (shifting occasionally).
A NEW CULINARY ADVENTURE
Plate up the coconut rice, topped with the Vietnamese Ostrich and sided with the pickled Cucumber veg. And that's a wrap, Chef!
Jasmine Rice - 100ml
Coconut Milk - 100ml
Lemon Juice - 30ml
Cucumber - 100g
Piquanté Peppers - 20g
Lemongrass - 1 stick
Vietnamese Sauce - 20ml
Free-range Ostrich Chunks - 150g
Garlic Clove/s - 1
COCONUT RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water and ½ of the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLE & INFUSE
In a small bowl, add the lemon juice and 5ml [10ml]|#7DA0D7 of a sweetener. Mix to dissolve the sweetener and add the Cucumber and peppers. Set aside. Trim off the very top and the base of the Lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Add the lemongrass to a small bowl, along with the Vietnamese sauce and a sweetener (to taste).
VIETNAMESE Ostrich
Place a pan over medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until golden and browned, 2-3 minutes. Remove from the pan, season, and set aside. Return the pan to medium heat. Fry the garlic until fragrant, 30-60 seconds (shifting constantly). Return the ostrich to the pan, along with the Vietnamese sauce and the remaining coconut milk. Season and allow it to simmer until it has reduced slightly, 4-5 minutes (shifting occasionally).
A NEW CULINARY ADVENTURE
Plate up the coconut rice, topped with the Vietnamese Ostrich and sided with the pickled Cucumber veg. And that's a wrap, Chef!
Jasmine Rice - 200ml
Coconut Milk - 200ml
Lemon Juice - 60ml
Cucumber - 200g
Piquanté Peppers - 40g
Lemongrass - 1 stick
Vietnamese Sauce - 40ml
Free-range Ostrich Chunks - 300g
Garlic Clove/s - 2
COCONUT RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water and ½ of the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLE & INFUSE
In a small bowl, add the lemon juice and 15ml [20ml]|#7DA0D7 of a sweetener. Mix to dissolve the sweetener and add the Cucumber and peppers. Set aside. Trim off the very top and the base of the Lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Add the lemongrass to a small bowl, along with the Vietnamese sauce and a sweetener (to taste).
VIETNAMESE Ostrich
Place a pan over medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until golden and and browned, 2-3 minutes. Remove from the pan, season, and set aside. Return the pan to medium heat. Fry the garlic until fragrant, 30-60 seconds (shifting constantly). Return the ostrich to the pan, along with the Vietnamese sauce and the remaining coconut milk. Season and allow it to simmer until it has reduced slightly, 6-7 minutes (shifting occasionally).
A NEW CULINARY ADVENTURE
Plate up the coconut rice, topped with the Vietnamese Ostrich and sided with the pickled Cucumber veg. And that's a wrap, Chef!
Jasmine Rice - 300ml
Coconut Milk - 300ml
Lemon Juice - 90ml
Cucumber - 300g
Piquanté Peppers - 60g
Lemongrass - 2 sticks
Vietnamese Sauce - 60ml
Free-range Ostrich Chunks - 450g
Garlic Cloves - 3
COCONUT RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water and ½ of the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLE & INFUSE
In a small bowl, add the lemon juice and 15ml [20ml]|#7DA0D7 of a sweetener. Mix to dissolve the sweetener and add the Cucumber and peppers. Set aside. Trim off the very top and the base of the Lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Add the lemongrass to a small bowl, along with the Vietnamese sauce and a sweetener (to taste).
VIETNAMESE Ostrich
Place a pan over medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until golden and and browned, 2-3 minutes. Remove from the pan, season, and set aside. Return the pan to medium heat. Fry the garlic until fragrant, 30-60 seconds (shifting constantly). Return the ostrich to the pan, along with the Vietnamese sauce and the remaining coconut milk. Season and allow it to simmer until it has reduced slightly, 6-7 minutes (shifting occasionally).
A NEW CULINARY ADVENTURE
Plate up the coconut rice, topped with the Vietnamese Ostrich and sided with the pickled Cucumber veg. And that's a wrap, Chef!
Jasmine Rice - 400ml
Coconut Milk - 400ml
Lemon Juice - 125ml
Cucumber - 400g
Piquanté Peppers - 80g
Lemongrass - 2 sticks
Vietnamese Sauce - 80ml
Free-range Ostrich Chunks - 600g
Garlic Cloves - 4
Frequently Asked Questions
What is the preparation time for Lemongrass Ostrich Bowl?
The preparation time for Lemongrass Ostrich Bowl with coconut rice is between 20 and 25 minutes.
What is the total time required to make Lemongrass Ostrich Bowl with coconut rice?
The total time required to make Lemongrass Ostrich Bowl with coconut rice is between 20 and 25 minutes.
How many servings does Lemongrass Ostrich Bowl provide?
4 servings
What are the main ingredients in Lemongrass Ostrich Bowl?
Coconut Milk, Cucumber, Free-range Ostrich Chunks, Garlic Clove/s, Garlic Cloves, Jasmine Rice, Lemon Juice, Lemongrass, Ostrich, Piquanté Peppers, Vietnamese Sauce
What is the nutritional information of Lemongrass Ostrich Bowl?
Calories: 764, Carbs: 90 grams, Fat: grams, Protein: 38.8 grams, Sugar: 7.4 grams, Salt: 1146 grams
How do I prepare Lemongrass Ostrich Bowl?
A NEW CULINARY ADVENTURE: Plate up the coconut rice, topped with the Vietnamese ostrich and sided with the pickled cucumber veg. And that's a wrap, Chef! VIETNAMESE OSTRICH: Place a pan over medium heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until golden and browned, 2-3 minutes. Remove from the pan, season, and set aside. Return the pan to medium heat. Fry the garlic until fragrant, 30-60 seconds (shifting constantly). Return the ostrich to the pan, along with the Vietnamese sauce and the remaining coconut milk. Season and allow it to simmer until it has reduced slightly, 4-5 minutes (shifting occasionally). PICKLE & INFUSE: In a small bowl, add the lemon juice and 5ml [10ml]|#7DA0D7 of a sweetener. Mix to dissolve the sweetener and add the cucumber and peppers. Set aside. Trim off the very top and the base of the lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Add the lemongrass to a small bowl, along with the Vietnamese sauce and a sweetener (to taste). COCONUT RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water and ½ of the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Lemongrass Ostrich Bowl?
Coconut Milk, Cucumber, Free-range Ostrich Chunks, Garlic Clove/s, Garlic Cloves, Jasmine Rice, Lemon Juice, Lemongrass, Ostrich, Piquanté Peppers, Vietnamese Sauce
How many calories does Lemongrass Ostrich Bowl have?
764 calories
How much fat content does Lemongrass Ostrich Bowl have?
grams
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