How To Prepare Fresh Lemongrass Food
LEMONGRASS PASTE
I've found a wonderful discovery...lemongrass! The herb can be purchased at your local plant nursery so as to easily grow your own supply. The lemony flavor is wonderful used in Asian dishes, in marinades, curries, stir frys, soups, etc. Check out the additions and add modestly. I can't say it enough, not all marinades contain salt, so season with salt your chicken/pork/lamb/beef/shrimp, etc. before cooking. Marinade at least 2 hours or overnight.
Provided by gailanng
Categories Asian
Time 10m
Yield 1/4 cup
Number Of Ingredients 10
Steps:
- Blend all of the ingredients in a blender or food processor until very smooth and finely textured, 2 to 3 minutes. Can, also, be pounded with mortar and pestle. Keep refrigerated.
- Note 1: If you are using the pestle and mortar, start off with the hard to grind ingredients like the lemongrass, the kaffir lime leaves and the galangal.
- Note 2: If you are using a food processor, put the easiest-to-grind ingredients in first. The liquid that forms will help to process the other harder-to-blend ingredients.
- Note 3: The additon of a couple teaspoons water may encourage easier mixing and will not affect the final product.
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- Slice off about 1/2 inch from the bottom of the stalk. Then, slice off the top of the stalk to trim away the thin leaves. Although they retain some flavor, I find them to be too much of a hassle to deal with, so I toss them away.
- Next, peel off 1 or 2 of the outer layers of the stalk. The amount of layers that you peel depends on the freshness of the lemongrass. If you are working with stalks that aren’t as fresh, you may need to peel off an extra layer or more. Since lemongrass is grown in the ground, there’s often dirt that’s clinging to the stalk. Rinse the lemongrass with water if you see visible dirt.
- Lemongrass Batons: If you’re making a soup or broth, slice the stalk into 3-inch sections. Then, bash each section with a kitchen mallet or meat tenderizer, until you see the stalk split open slightly. This technique releases the oils from the stalks. Most of my lemongrass recipes are soups or jook (congee/rice porridge), so this is my preferred method of preparing lemongrass.
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