1. *Lemongrass: Slice off the stem end and remove a couple of tough outer layers. When you get to the tender inside stalk, smash it with a knife, chop it into large pieces, then place in the food processor. If you can't find fresh or frozen lemongrass (at your local Asian market) you can sometimes find it at the supermarket in the fresh herb section.
2. If you only make 2 servings, simply make half the marinade OR, make the full batch and either 1) reserve some for another use (with fish, chicken, pork or vegetables) or 2) put the remaining marinade in a small saucepan, bring it to a boil for a couple of minutes, then add it to cooked basmati or jasmine rice as a side dish.
3. If you want the marinade to be a little more spicy, add in fresh jalapeno or red chile pepper.