Receta Lemon Grass
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Lemon Grass
Lemon
grass (Cymbopogon citratus), a native of India, is used in Asian (Thai and
Vietnamese) and Caribbean cooking. Lemon grass is a perennial, which means once
you plant it; the grass comes back year after year. Depending on the area you
live in, the plant will go dormant in the winter, or will need to be potted and
wintered indoors.
This
is a very pungent herb, so a small amount packs a lot of flavor. The entire
stalk of the grass can be used; the grass blade can be sliced very fine, while
the bulb can be bruised and minced.
The
light lemon flavor of this grass blends well with garlic, chilies, and
cilantro; yet can be used to make a refreshing tea.
1/4
cup Chopped fresh lemongrass tops or 2 tablespoons dried lemongrass
Preheat
teapot with boiling water; discard water. Add lemongrass and boiling water,
steep 8 to 10 minutes; strain. Serve hot or allow to cool, sweeten to taste,
and serve in tall glasses with ice.
This
grass is rich in a substance called citral, the active ingredient in lemon
peel. This substance is said to aid in digestion as well as relieve spasms,
muscle cramps, rheumatism and headaches.
Lemon
grass is also used commercially as the lemon scent in many products including
soaps, perfumes and candles. A related plant, (Cymbopogon nardus) is the
ingredient in citronella candles sold to ward off mosquitoes and other insects.
Lemon
grass can be found in most Asian markets. Select fresh looking stalks that do
not look dry or brittle. Store fresh lemon grass in the refrigerator in a
tightly sealed plastic bag for up to 3 weeks, or freeze it for about 6 months
without any flavor loss.
In
addition to fresh, lemon grass may be purchased dried or powdered. The dried
product has to be soaked in hot water and reconstituted before use. The
powdered variety is useful in teas and curries, but is not a good substitute
for the fresh product.
This
is a flavorful soup that is great for a cold winter's night
1/4
- cup ginger, peeled and julienned
- 3
- stalks lemon grass, white part only, sliced
- 3/4
- cup rice wine vinegar
- 1/2
- cup Thai basil leaves
- 1
- teaspoon ground white pepper
- 2
- cups sautéed sliced shiitake mushrooms
- 1/2 cup chopped scallions,
green part only
Sauté
ginger, onion, chiles and lemon grass until soft. Deglaze pan with fish sauce.
Add chicken stock and lime leaves. Simmer and reduce the liquid by 20 per cent.
Add vinegar, basil and pepper. Check for seasoning. Strain the soup. Add sautéed
shiitakes, fresh enoki mushrooms and sliced scallions. Ladle soup in soup
plates. Garnish with green scallions.
Note:
sautéed shrimp or chicken can be added to the soup; approximate 1/4 cup per
serving.
Mary Cokenour