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Title: LEMONGRASS PRIMER VMXV03A
Categories: Thai, Condiments
Yield: 1 servings
Lemongrass
Though common throughout southeast Asia, lemongrass is
featured most prominently in the cuisine of Thailand,
where it may be found growing in practically every
house. It contains citral, the same substance found in
the zest of a lemon, and 1 T of chopped fresh
lemongrass has about the same "sour power" as an equal
amount of minced lemon peel. Fresh lemongrass is
increasingly available at Asian markets throughout the
United States. It is easy to grow your own, either in
the garden or as a houseplant. Stand a stalk in water
until it starts sending out roots, pot it and place
the plant in a sunny spot. The entire stalk is
useful. Aside from the instructions of specific
recipes, cut a 6" section off the root end, remove the
outer few layers from this lower part, chop the inner
fiber and saute to make a crisp topping for chicken or
to put into salads and sauces. The tougher outer
layers can be chopped and added to marinades for
chicken or pork, or mashed and brewed for tea. The top
of the stalk can be bundled and added to stock or used
as a flavoring for hot and sour soup. Condensed from
Bon Appetit, June,1992. Mail order sources given are
Tommy Tang and Dean & DeLuca. For information on Thai
cooking kits and fresh lemongrass, call A Univesal
Foods Odyssey, 800-238-AUFO. Condensation and MM
format by Mike Kean.
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