lemongrass chicken nilaga

     i will be trimming my lemongrass plant which has grown very lush and so i asked who among my friends would want to have some.  a handful "raised their hands" (well, it was an fb status post and a handful commented that they wanted some) and so i will be giving away about 20 bulbs for both planting and cooking.  

     one of those who asked also asked if there was a recipe to go with the lemongrass.  well, here it is: SERVES TWO hungry tummies !!!

500 grams chicken legs (2 pcs)
4 cloves garlic crushed
2 medium sized onions sliced
4 bulbs leeks, white parts sliced
2 bulbs lemongrass

    

500 grams potato, peeled and quartered
4 leaves cabbage (whole leaves)
150 grams carrots (medium size) julienned
100 grams baguio beans
1/2 cup kernel corn

     this takes some rocket science to do:

PAN FRY chicken until brown.  reduce oil to about 2 tablespoons (chicken still in pan).

ADD garlic, onions, and leeks and continue frying in medium fire.
ADD 1 liter water and bring to a BOIL.
ADD lemongrass and potato.
BOIL and reduce heat to medium.

REMOVE potato from the soup.
MASH potato in a small bowl.
SET ASIDE.

SCOOP cooked spices (garlic, onion and leeks) with about 1 cup of soup stock and put in a blender.
BLEND with 1/2 tsp patis and 1/2 tsp kalamansi.
SET ASIDE.

ADD kernel corn to soup.
SIMMER until served.

BLANCHE cabbage.
DRAIN cabbage. 
MOLD 2 cabbage leaves in a small bowl leaving edges outside the bowl.
(BLANCHE carrots and baguio beans while doing this procedure.)
FILL cabbage leaves with the mashed potato.
FOLD OVER the edges of the cabbage on the mashed potato.
TURN OVER on the side of plate.
REPEAT MOLD, FILL, FOLD OVER and TURN OVER for other serving.

DRAIN carrots and baguio beans.
ARRANGE carrots and baguio beans on center of plate.
PLACE chicken on top of carrots and baguio beans.
POUR blended spices on chicken and vegetables.
SERVE with the soup.

 good eats !!!  =D