TO PREPARE lemongrass for flavouring, use a kitchen mallet (or rolling pin) to pound the stalks lightly to release essential oils.
To prepare lemongrass for flavouring, use a kitchen mallet (or rolling pin) to pound the stalks lightly to release essential oils.
For eating, use only the palest central part.
Slice thinly, and then finely chop with a heavy knife or in a small blender, making tiny particles.
Make sure you remove the outer stalks before chopping, as these can be very woody.
You can use lemongrass as you would fresh ginger - in more or less the same dishes and quantities. Or consider the following suggestions:
Fish: Pound whole stalks, then insert in the cavity of whole fish before grilling, steaming, or baking. Place fish steaks or fillets on pounded stalks when steaming.
Poultry: Place several whole, lightly pounded stalks in the cavity of a chicken or other poultry before roasting or grilling.
Salads: Toss minced lemongrass in vegetable, seafood, poultry, rice or pasta salads. Dress with citrus vinaigrette and ginger.
Savoury sauces: Prepare simple cream, egg and wine sauces with lemongrass stalks.
Seasoning paste: Puree chopped lemongrass with other aromatics such as fresh herbs, spices, onions, garlic, shallots and a little cream or oil, then spread on poultry, meat or seafood before cooking.
Stir-fries: Toss a handful of finely minced lemongrass into vegetable, meat, poultry and seafood dishes.
Tea: Bruise and slice two stalks; combine with 1 1/2 litres of cold water. Simmer then remove from heat. Cover for 15 minutes; strain. Reheat, or chill for iced tea.
Vegetables: Add stalks while the vegetables are simmering.
