Ingredients
Lemongrass
Other Names: Bai mak nao (Khmer); caña de limón, te de limón, or zacate de limón (Spanish); cimbopogone (Italian); cha krai, soet kroei, squinant, or takrai; (Thai); citronella; essef limon (Hebrew); hashisha al-limun (Arabic); remongurasu (Japanese); sa chanh or xa (Vietnamese); sera (Sinhalese); serai dapur (Malay); sereh (Indonesian); si khai (Laotian); verveine des Indes (French).
General Description: Lemongrass (Cymbopogon citrates), a grass that resembles pale, tender bamboo, is used for its lemony aroma. Native to India and Sri Lanka and thriving in the tropical climates of Southeast Asia and Latin America, lemongrass is best known for its use in Thai and Vietnamese cuisine. Its penetrating aroma comes from citral, an essential oil used in aromatherapy and for insect repellent. Lemongrass is sold as long, woody stalks with white root ends; it’s formed of layers that wrap around each other. The tips and leaves are light green with a brittle and dry texture. Lemongrass has a more subtle, delicate flavor than lemon or lime and imparts its flavor very quickly, especially when added to a marinade or simmered in a clear broth. Because of its tough texture, lemongrass is usually added to recipes whole, then removed and discarded before serving. The inner portion of the stalk can be eaten if finely chopped.
Season: Available fresh year-round at Asian markets and many grocery stores.
Purchase and Avoid: Look for moist, fragrant lemongrass stalks that are firm, full, and pale green—the pale color indicates freshness. Avoid woody-looking, overly large, or dried-out, leathery stalks. The bottom of the stalk may be woody, but it shouldn’t be shriveled.
Storage: Wrap lemongrass stalks tightly with foil or plastic wrap and store up to 2 weeks in the refrigerator, or freeze, chopping first if desired.
Preparation:
*Wash thoroughly, peel off and discard the tough outer leaves, and trim the ends with a sharp knife. Use only the heart of the stalk—the bottom 4 to 6 inches up to the point where the leaves branch out. If the lemongrass is dry, soak in warm water to rehydrate.
*Before using, smash lemongrass with a meat mallet or the side of a heavy knife to release the oils.
Serving Suggestions: Blend Thai fish sauce, lemongrass, and chiles to make a sauce for chicken or fish. Add a stalk of lemongrass to the water used to steam fish or seafood. Blend chopped lemongrass with coconut milk and Thai holy basil to make a sauce for shellfish and chicken.
Food Affinities: Cardamom, chiles, cilantro, fish, fish sauce, holy basil, honey, lemon, seafood, tamarind, Thai curry paste, tomato, wild lime leaf.
from Quirk Books: www.quirkbooks.com
