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The fleshier bottom stem is what you’ll use in cooking." Betz recommends harvesting fresh lemongrass as needed. "Remove leaves a few stems at a time by cutting at the white bulbous base of the ...
In Sri Lanka, lemongrass is known as sera (සේර). It is used as a herb in cooking, in addition to its use for the essential oils. [10] Lemongrass in Thailand is called takhrai (ตะไคร้). It is the essential ingredient of tom yam and tom kha kai. Fresh thin slices of lemongrass stem are also used in the snack food miangpla.
East Indian lemongrass (Cymbopogon flexuosus), also called Cochin grass or Malabar grass, is native to Cambodia, Vietnam, Laos, India, Sri Lanka, Burma, and Thailand, while West Indian lemongrass (Cymbopogon citratus) is native to maritime Southeast Asia. While both can be used interchangeably, C. citratus is more suitable for cooking.
Lemongrass stalks are used in this paste, rather than lemongrass leaves which would impart a green to the dish when cooked. The lemongrass stalk is a pale beige color, so it easily takes on the dominant red hues from the red peppers. The ingredients of red kroeung are: Lemongrass stalk (ស្លឹកគ្រៃ, slœ̆k krey)
Used in many Thai salads and sometimes as a way to suppress the 'muddy' taste of certain fish when steamed. Takhrai ตะไคร้ Lemon grass: Used extensively in many Thai dishes such as curries, spicy soups and salads. Makrut มะกรูด Makrut lime, Kaffir lime, Thai lime: Citrus hystrix. The leaves in particular are widely used.
1 / 2 cup thinly sliced peeled ginger; 4 plump stalks of fresh lemongrass, cut into 2-inch lengths and smashed, plus stalks for garnish; 6 cup water; 1 cup sugar; 3 tbsp freshly squeezed lemon ...
Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. [1] Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and ...
Snakehead fish packed with lemongrass and kaffir lime leaves ready for steaming. Besides kaffir lime leaves, several other tree leaves are used in Thai cuisine such as cha-om, the young feathery leaves of the Acacia pennata tree. These leaves can be cooked in omelettes, soups and curries or eaten raw in northern Thai salads.