LEMONGRASS
Lemongrass (scientific name: Cymbopogon) is commonly cultivated as a culinary and medicinal herb because of its scent resembling lemons. The grass magenta coloured base stems.
Cultivation:
Most of the lemongrass species are native to South Asia, Southeast Asia and Australia. It grows upright in dense bushes and thrives in warm climates with well-drained loose dry loam soils that have a pH between 4.3 and 8.4. The so-called east India lemongrass, also known as Malabar or cochin grass, is native to India, Sri Lanka, Burma, and Thailand.
Uses:
- In food and beverages, lemongrass is used as a flavouring. For example, lemongrass leaves are commonly used as “lemon” flavouring in herbal teas.
- In some parts of the world, lemongrass is also treasured for its health benefits. When brewed into a tea, the plant is considered an immunity-boosting treatment for a wide variety of ailments, including gastrointestinal distress, fever, and asthma.
- The wonderful and bushy grass not only looks good on the patio but also makes an excellent natural deterrent of mosquitoes.
- By inhalation, the essential oil of lemongrass is used as aromatherapy for muscle pain.
- It is used for treating high blood pressure, convulsions, vomiting, cough, achy joints (rheumatism), and the common cold. It is also used to kill germs and as a mild astringent.
Cuisine:
Fresh lemongrass is widely used in Thai food curries. Lemongrass can be used in dried or powdered forms too. And it's just about everywhere. This herb is essential to Thai, Vietnamese, Cambodian, Indonesian and other Asian countries that have become popular in the West in recent years. And lemongrass takes much of the credit for the light and aromatic character of Southeast Asian cooking. Lemongrass comes in a few different forms, including dried and frozen, but as with most aromatics, the fresh stalks are most potent and versatile.
How can you use it?
In South and Southeast Asian cooking, lemongrass commonly conspires with ingredients like garlic, galangal (and/or ginger), cilantro, Thai basil, shallots, lime leaves, and coconut milk to create bold, complex flavours. To prepare lemongrass, start by peeling the stiff outer leaves away from the stalk to reveal the slightly softer under layers. Slice the grass in two spots, about half an inch from the root and approximately three inches up, where the whitish colour begins to turn green. The pale lower section of the lemongrass is the meatiest bit. Even so, it must be sliced thin and then finely chopped, pounded into a paste with a mortar and pestle, grated with a box grater, or tossed in a food processor so that it isn’t too tough to chew. Once minced or pounded, lemongrass can be added to marinades or grilled meats for a touch of sweet citrusy flavour or used to brighten curry pastes and simple sauces.
And although lemongrass isn’t traditionally used in recipes of Western origin, adding it to creamy pasta or homemade ice cream is an unexpected delight. But while only the lower bulb of the lemongrass stem is edible, every portion of the stalk has a role to play in the kitchen. The fibrous upper section of the stalk is full of tons of lemony, gingery goodness. Fresh lemongrass stalks work best in dishes like soups and slow-roasted meats that simmer for long periods of time. In Filipino cuisine, it’s commonly stuffed inside whole pigs or chickens and then roasted. Extensive simmering or roasting is also the best use for dry lemongrass, which rehydrates as it cooks. Like with bay leaves, remove the lemongrass stalks from the dish before serving. Bruised, oil-rich lemongrass stalks work in the glass too. They not only make a mean cocktail stirrer, but they can also infuse spirits with almost no effort at all. Go ahead, throw a lemongrass stalk or two in a bottle of vodka and let it sit for a week before drinking. You won’t be sorry.
How should you store it?
If you store it right, lemongrass will pretty much last forever. Wrapped loosely in a towel, the stalks will stay fresh and flavourful for a few weeks in the fridge. Otherwise, they’ll do just fine in the freezer, either uncut or pre-prepped. Try portioning minced, pounded, or grated grass into an empty ice tray for no-fuss future use. Dried and powdered lemongrass should be kept in sealed containers and out of the light.
SOME POPULAR RECIPES FOR BEGINNERS
Lemongrass iced tea.
Lemongrass iced tea is also called hare chai ki Patti iced tea in India. Experience a burst of fresh flavours as you savour this refreshing lemongrass iced tea. While the flavour of the lemongrass is very refreshing, it is heightened further by adding slices of lemon.
Ingredients
- Lemongrass
- Sugar or sugar syrup
- Tea powder (based on the requirement of strongness)
- Lemon slices
METHOD
- Start with combining 2 cups of water, sugar, lemongrass and tea powder in a non-stick pan and mix well. Cook on a medium flame for 6 minutes while stirring occasionally.
- Strain using a strainer in a deep bowl. Cool completely.
- Just before serving, add 4 ice cubes and 2 lemon slices in individual glasses, pour half of the lemongrass tea mixture into each glass, stir it and serve the lemongrass iced tea immediately.
Remember to cool the lemongrass iced tea completely before adding the ice cubes and lemon slices to get the right chillness and prevent the lemon from getting bitter. And the lemongrass iced tea is ready with its rejuvenating flavour and is a perfect drink to enjoy on a hot summer day!
Grilled butterfly prawns with Sriracha-lemongrass butter:
Delicious and fast Vietnamese style lemongrass grilled shrimp recipe that takes only 30 minutes to cook.
INGREDIENTS
- 16 prawns or jumbo shrimp in the shells, preferably with heads on.
- 8 tablespoons unsalted butter, softened.
- 1 tablespoon Sriracha
- 2 tablespoons minced lemongrass
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon minced Serrano Chile
- 1 teaspoon ground turmeric
- 1 teaspoon fish sauce
- 1 tablespoon lime juice, plus wedges for garnish
- Pinch of salt
- Canola oil for brushing
- Grilled naan, lime wedges, and cilantro for serving.
PREPARATION
- On a cutting board, using a pair of kitchen scissors or sharp knife, cut the shrimp lengthwise through the shell, along the top side about 1 inch below the head and press to flatten. Pull out and discard the intestinal vein that runs lengthwise.
- In a small microwave-safe bowl, combine the softened butter with the Sriracha, lemongrass, garlic, ginger, turmeric, fish sauce and lime juice and season with the salt. Microwave on high power just until soft enough to brush but not melted, about 5 seconds.
- Light a grill and oil the grates. Arrange the butterflied shrimp in a hinged grill basket, shell-side down, brush with oil and season with salt. Brush very lightly with some of the butter.
- Grill the shrimp, shell side down until lightly charred, about 2 minutes. Brush the shrimp with more butter, turn and grill until lightly charred and cooked through, about 2 minutes longer.
- Transfer the shrimp to plates and serve with the remaining butter, naan, lime wedges and cilantro. Serve right away.
Now smash, slice, and pound away. You may not be getting to South or Southeast Asian MasterChef this year, but with your new lemongrass skills, at least your culinary skills will permit you to imagine!!
