Pensey's Lemongrass

Lena B Katz said:

My bf tried it in some canned soup yesterday, and complained that it cut up his insides (probably
needed more cooking?)

Got any good recipes for the stuff?

Am also looking for some good recipes for Tom Yum Gai. Doesn't need to be "authentic" per se
(though an authentic recipe wouldn't be turned down.)...

Lena

Lemongrass needs to be either ground extremely fine or removed from the dish like a bay leaf.
Working from fresh stalks is considerably easier when you can find them. You can peel off the outer
portion and finely chop up the soft inner portion. Alternatively you crush pieces of the stalk and
fish them out later.

--
Pete Romfh, Telecom Geek & Amateur Gourmet. promfh at Texas dot net

When you use lemongrass in soup you need to put it in when you make the stock then take it out like
you do with the rest of the stock stuff. The other way it to cut it really fine (usally using a mota
and pessle or a food processor) and make it into a paste (this it waht I do when I make green and
red curry pastes and other stuff)

"Lena B Katz" <[email hidden]> wrote in message news:Pine.GSO.4.58-
[email hidden]...

Quoted message said:

My bf tried it in some canned soup yesterday, and complained that it cut up his insides (probably
needed more cooking?)

Got any good recipes for the stuff?

Am also looking for some good recipes for Tom Yum Gai. Doesn't need to be "authentic" per se
(though an authentic recipe wouldn't be turned down.)...

Lena

Lena B Katz said:

My bf tried it in some canned soup yesterday, and complained that it cut up his insides (probably
needed more cooking?)

Got any good recipes for the stuff?

Am also looking for some good recipes for Tom Yum Gai. Doesn't need to be "authentic" per se
(though an authentic recipe wouldn't be turned down.)...

Lena

I prefer to use lemongrass stalks, then you can cut them lengthways and cook with the long sections
whole. When it's done, take out the 'sticks' of lemongrass.