One of my flavours ingredients.
Mandarin: Ning Meng Cao
Cantonese: Xiang Mao
At one time this scented grass was little known outside South-east Asia. Today it is to be found in nearly every supermarket.
Lemongrass grows in dense clumps in tropical and subtropical countries and is commercially cultivated on a grand scale. The cut stems are about 20cm long, and look a little like fat spring onions or very skinny leeks.
You can use lemongrass as a culinary herb in Asian cuisines and also as a medicinal herb in India. It has a subtle citrus flavor and can be dried and powdered, or used fresh. It is commonly used in teas, soups, and curries.
Now I am sharing my flavours recipe with you - Lemongrass Noodle Salad
For the lemongrass dressing: 1 large lemongrass, white part only
1 slice ginger
2 cloves garlic
1 small chilli, all finely chopped
1 1/2 tsp brown sugar
1 1/2 tbsp fish sauce or soy sauce
1 or 1/2 lime juice
2 tbsp oil
Mixed all above ingredients.
For the salad: 2 portions of glass noodles or rice noodles, 1 carrot, cut into matchsticks, 1/2 cucumber, cut into matchsticks, a handfuls of bean sprouts, 1/2 mango, thinly sliced. A handful of chopped peanuts, big handful each of fresh mint and coriander, roughly chopped.
Mix the salad with dressing and enjoy! :)
* Tip for use lemongrass for soup or curries - Instead of discarding the dry stalk, make it into a bating brush. Trim off the bottom 5cm of the lemongrass stalk to use in a recipe, then flatten the cut end of the remaining stalk using a cleaver or pestle to produce a fibrous brush.