Cooking with Lemongrass
A tall tropical grass with a lovely fresh lemony aroma, lemongrass is used freuently in Asian dishes, made into essential oils, and used for medicinal purposes. When cooking with lemongras, it is usually used in its fresh form, but can be found dried and powdered.
When using fresh, the lower bulb portion in the part used. It can be pounded and used whole or cut in slices. It is widely used in savoury dishes with meat, poultry, seafood and vegetable curries. It is a great addition to Vietnamese pho (soup) and in stir fry dishes.
When preparing, cut the yellow stalk into 2- to 3-inch lengths. Then “bruise” these sections by bending them several times. You can also create superficial cuts along these sections with your knife, which will help release the lemon flavor.
Here are some ways to use this amazing and versatile lemony spice:
- Add these bruised stalks to your soup or curry. When serving, remove the lemongrass pieces.
- Use lemongrass, finely minced, in a peanut satay sauce and use with chicken or shrimp.
- Add to your favorite curry recipe.
- Toss in a bowl of pho or chicken or shrimp soup for alemony zing.
- Make some refreshing lemongrass iced or hot tea.