LIVING WELL :SPICE SECRETS :

 

 

LEMONGRASS

 

Lemongrass is a tall tropical grass which is considered a herb as well as a spice. The fresh plant has a lemonlike odor, because it contains an essential oil which is also present in lemon peel. It also has undertones of ginger. Most cooks prefer to use the fresh plant, however, it can be used in dried form as a powder or chopped. Oil can also be extracted from the plant. Lemon grass grows in dense clumps in tropical or subtropical climates. It is grown throughout Southeast Asia, Southern India, Sri Lanka, Central Africa, Brazil, Guatemala, the US and West Indies.
Lemongrass is widely used in Indonesian, Malaysian, Sri Lankan and Indian cooking and is used in meat, poultry, seafood and vegetable curries, usually in combination with coconut milk. Lemongrass needs liquid to release its essential oils.
Lemongrass has been used for centuries in Malaysia and Indonesia by herbalists. The grass is considered a diuretic, tonic and stimulant. It promotes good digestion, and a preparation of lemongrass with pepper has been used for relief of menstrual troubles and nausea. It induces perspiration, to cool the body and reduce a fever. It is well known a mild insect repellent (citronella) and the essential oil is used in perfumery. Tea made with lemongrass is used to alleviate digestive problems.
Because Lemongrass can be very fibrous, it is important to remove the outer sheaths and green woody top third of the stalk before using in cooking. The inner bulb is chopped up and used. The top leaves, however can be used to make lemongrass tea.

Last year I met an energetic and enterprising young lady named Jan Wichayanuparp. Jan fell in love with cooking during her college years, when she suddenly realized that her mom’s delicious Thai cooking that she grew up with, was quite atypical. Through long distance phone calls, she learnt the nuances of Thai cooking and added her own touch to her mom’s recipes. Jan shared this easy recipe which incorporates lemongrass, which is one of the main ingredients in Thai cooking. Though most often associated with shrimp, it is also delicious vegetarian option when made with mushrooms and sweetened lightly with coconut juice.

TOM YAM

Ingredients:

· 3 cups of water
· 2 bird’s eye chilies
· 3 lemongrass stems (trimmed with outer sheaths and green woody top third of the stalk removed)
· 3 kaffir lime leaves (torn)
· 8 oz of mixed wild mushroom
· 1 tablespoon fish sauce
· 3 tablespoon lime juice
· 6 cherry tomatoes
· 1 cup of frozen coconut juice with pieces of coconut, thawed (optional)
· 1 tablespoon roughly chopped coriander leaves

 

Preparation:

Combine fish sauce and water and bring to a boil. Chop the trimmed lemongrass into 2 inch long pieces. Pound the pieces of lemongrass with the dull edge of a knife until lightly crushed. Bruise the chilies with the flat side of a knife blade. If you want to reduce the heat factor, then cut open and deseed the chilies. Add lemongrass and kaffir lime leaves to boiling water. Reduce heat and simmer for 5 to 10 minutes till stock is fragrant. Add mushrooms and continue to simmer till cooked - but no longer than 25 minutes or the flavors will be dull. Add cherry tomatoes, lime juice and chilies to the soup. Taste for balance of salty, tart and spicy. Optionally, finish with the coconut juice and coconut pieces and let simmer for an additional minute just until coconut pieces are just warmed through. Ladle into a serving bowl and sprinkle with coriander.

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