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Sep 3, 2007 03:04 AM

Lemongrass Cooking Ideas

After searching my town (Baton Rouge, LA) for good quality fresh lemongrass to no avail, I opted to purchase some fresh stalks of lemongrass from an import food source online and had it delivered next day. It's great quality, fresh, and I have lots of it. I used four stalks for Tom Kha Gai soup, but I have about 20 fresh stalks just hanging out in the fridge begging to be used for something else while they're still fresh.

I'm new to Thai cooking, but does anyone have ideas (Thai or otherwise) for me to use up the lemongrass? I thought about maybe a marinade for meat, but couldn't find many topics here about its use.

While we're at it ... how long do I have til I need to use it all up? The stalks seem that they could last for a couple weeks in the fridge since they're pretty rigid and do not retain a lot of moisture.

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  1. Im sure you know if using it to eat you want to pound the stalks to break up the fibers. I have used them in the past as skewers. They also go great as part of a bouquet garni. WHen making a soup or broth tie together your herbs and lemongrass so you are able to discard later. Makes a great flavor in rice if using the same way. Ive had a soup with lemongrass in it before but other than that, Ive never actually eaten it in anything. It may actually be good to add to wood chips when smoking. Just some thoughts. Skewer some fresh shrimp you have there or chicken and cook over the grill.

    Also great in ponzu if cut thin:

    sesame oil
    chicken broth
    sesame seeds
    lemon grass
    green onions

    MIx together to taste,. Dilute the soy sauce with other liquids. Use a few drops of sesame oil (can be over powering). Great for ahi tuna and california rolls or sushi. Great flavor.

    3 Replies
    1. re: CHEFBUCK

      We use it as a marinade too - somewhat similar to your version. Debone chicken thighs and marinade them for the grill. We normally like bone-in for meats, but find that deboning allows for more surface area for the marinade and also makes for easier and more even grilling :

      Olive oil
      fish sauce
      soy sauce
      pressed garlic
      sesame oil
      lemon grass

      Sorry I don't have the proportions - our recipes are buried somewhere in the garage for our remodel. I do recall equal amounts of fish sauce and soy sauce but you want to start out with less than more as the salt can be pretty potent in both ingredients. The amount of garlic is up to you - we love it so we don't pull back on that. The honey can be substituted with brown sugar if you prefer that - either is added just to add a little sweet note and to aid in browning. And the sesame oil, as mentioned, is very strong so use just enough to get that nutty scent. The list of ingredients hits just about all of the flavor senses that most people find favorable.

      It's always received favorable responses. In fact, since I'm usually the one doing the grilling, I've learned to set aside a thigh or two for myself. Reason being, if I don't, no one thinks about saving any for me - they're usually too busy grubbing them down. This dish goes very well with simple white rice. If you want, you can do a coconut rice by adding coconut milk (canned) in replacement of water - it's up to you if you want to replace all or just part of the water. Coconut can be somewhat strong to some so it's a personal preference thing. Chicken stock also works well and you can even mix the two ingredients in place of the required water for rice.

      The lemon grass can be pounded and minced if you want the full essence of it, or you can slice it like you would a green onion - these can easily be removed before, during, or after the grilling.

      I don't know if Kaffir lime leaves are available in your area, but we often use that in conjunction with or as a substitute for lemon grass. It's a totally different kind of citrus note but works equally well.

      Both lemon grass and Kaffir lime should be easily cultivated in Louisiana - you just need to avoid the frost if your area is prone to it...

      1. re: CHEFBUCK

        Thanks for the wealth of information. What methods do you use to pound the stalks? I don't have too many tools and was using a meat hammer but that was turning the insides to mush but doing practically nothing visible to the outside layers of the stalks. (The soup still picked up the taste well, so I assume I was doing something, just not sure what.)

        1. re: bbarbe

          Use the back of a knife (dull side). The punding will bruise the stalks and realease the oils easier.

      2. Juat a quick note- you can freeze the stalks with great results. The results of your pounding is exactly what to expect!

        1. Slice it really thin crosswise and use it raw in salads, I don't worry about picking it out. Really, use it anywhere you would use lemon peel (although I haven't used it in baked goods).

          2 Replies
          1. re: mlgb

            I wonder how it would be in iced tea?

            1. re: bulavinaka

              It's nice in regular tea, why not ice it?

          2. In one of the Nigella cookbooks (maybe Forever Summer?), she has a Lemongrass Trifle where she steeps the bruised lemongrass in the warm cream for custard.

            Similarly, I think it would be a great flavor as a base to ice cream, maybe with a few raspberries thrown into the mix.

            1. Make creme brulee or flan. I use a plain recipe and steep the lemongrass in the milk/cream to impart flavour. Ginger is also a good when you have extra.