|
Also call:
Citronella, Citronelle, Heung Mao Tso, Serai, Sereh, Xa, Zabalin
 | DESCRIPTION
|
Lemon grass grown in a clusters of
bushy shrubs. The thin blades have a rough, sharp feel that can easily
cut into the fingers if not handled with care. It has a deep green to
yellow to red tips and has a lemon scent.
| HISTORY AND ORIGIN
|
Known in Europe as Citronella.
Buddhist monks served lemon grass tea in their temple for relaxing and also
being used as a natural insect replent.
| BUYING AND STORAGE
|
Lemon grass is often available at Asian
Specialty shops. To keep fresh lemon grass immersed in cold water or
wrapped up in plastic bag and keep in refrigerator up to 1 week.
| PREPARATION AND USE
|
Lemon grass is an important ingredient
in Thai cooking. Lemon grass are usually chopped 6cm to 7cm from the
bottom up and the hard shell to be peeled off. Use in curries, steamed
fish or chicken or chopped in small pieces into a hot pot of tea.
|
