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Old 08-22-2007, 02:41 PM   #11
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Quote:
Originally Posted by jennyema View Post
Amy,

I am not sure if lemongrass is available year round at WF but I suspect so. It's sort of expensive there, so if you have access to an asian market I'd look there first. And I'd call WF first.

All of those recipes look delicious. I think lemongrass would work well with the lime salmon/shrimp.

If you can find kaffir lime leaves, they are wonderful. Galangal and ginger don't taste that much like each other, IMO, but ginger is an ok sub. The lime leaves and galangal are probably only found at asian markets.

Don't throw away the lemongrass leaves. Simmer them in some chix broth or water with some garlic, scallion and ginger and a hot pepper and cilantro if you like those. For maybe an hour. Strain and then add fish sauce and lime juice to taste and you have a tasty broth that can be made into Tom Kar Gai or Tom Yum soup.
The soup sounds delish too. Thank you.
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Old 08-23-2007, 02:39 AM   #12
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I like to bruise the stem (white part) with the flat of a knife and throw it in with steamed rice or in a pilaf and discard before serving.
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Old 08-23-2007, 04:14 AM   #13
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I can get lemon grass on occaision at my Asian grocery, but not all the time. When I do I smash the white end, peel and chop in fine, then freeze. When I lived in Florida and Hawaii, I always grew some in my yard. Boy was I spoiled. In Hawaii I also had a kaffir lime tree. Yummmy. If you are doing something that is stew-like (curries, etc) (in other words, something that you're going to slow cook), you can smash the lemongrass and leave it in for flavor, then pull it out before serving.

Here I can only rarely get kaffir leaves or lemon grass, and instead zest a little lemon skin and lime skin. Not the same, but you've got to make do some times.
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Old 08-23-2007, 04:37 AM   #14
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I love working with lemongrass. For a twist on fresh shucked oysters, make a mignonette of minced ginger, lemongrass, garlic, thai chilis, cilantro, rice wine vinegar, and white wine vinegar. Like Jenny said, use the white part only and make sure that is is finely minced.
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Old 08-23-2007, 05:20 AM   #15
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Another thing you can do is slice it lengthways and use it as a skewer for prawns - gently, gently.
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Old 08-23-2007, 11:02 AM   #16
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If I'm using it just to flavor something and not going to actually consume it, I just bruise the stalk. Otherwise, I peel it before chopping or mincing it But then, I peel celery before chopping or mincing it, too.
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Old 08-23-2007, 11:20 AM   #17
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Last night I took 3 stalks, 3 garlic cloves, 1/3 cup Fish Sauce, 1/3 cup sugar,
3 dried chilis, a bit of salt and pepper and oil and tossed it all in the food
processor.

Then I marinated some round steak in it for a few hours, after which I
grilled the meat.

Sliced it thin, served it over a Vietnamese noodle recipe I found.

Really really good! The spicy of the meat nicely complimented the sweet tangy
of the noodles!
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