A Different Type of Grass
September 24th 2009 00:01
Blowing in the wind, the bright green blades – yes, it’s actually quite sharp – of the lemongrass look like ordinary weed. As you move up to it, the soft lemon-like scent will have you realise that it’s not the kind you’re familiar with.
Lemongrass features regularly in many Asian cuisines, and can be easily added to curries, stir-fries, soups and even salads for a light lemony flavour and aroma.
It can be bought fresh at most Asian grocery stores and some markets. If you live in Sydney, it’s available at the stalls at Paddy’s Market (Thursday-Sunday).
How to Prepare Lemongrass for Cooking
1…Only the lower portion of the lemongrass is used. So, cut off the top part, as well as the bottom root bit.
2…Peel away the layers of the lemongrass till you get to the soft greenish-whitish part. It generally takes about 3-4 layers to get there, depending how *old* it is.
4…It’s now ready for use. If you’re using the stalk whole, you might want to discard it before serving the dish, as it’s not quite edible that way. The sliced up pieces are fine though it usually still tend to be a bit hard and may not be too enjoyable, so some people pick it out before serving. I like to leave it in as it adds character to the dish.
All photos by Lara M. All Rights Reserved.
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