How to Prep Lemongrass
I love cooking with lemongrass. It’s a staple of many Asian cuisines that lends a unique citrusy aroma and flavor to soups, curries, marinades, stir-fries, dumplings and dipping sauces, even cocktails. Peel away the dried, tough outer layers, trim the top of the long stalk, pound the root end with a mallet or rolling pin to easily remove the fibrous root and release its oils, then simply slice or mince for your favorite dishes.
Ready to cook? Here are a few of my best recipes for lemongrass.
Everyone knows how much I love Filipino food. I especially adore sisig. The combination of flavors will have you making this dish for years to come. Get the recipe >>>
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I think this recipe is the one my friends clamor for the loudest when we plan dinner parties. Get the recipe >>>
If there is a more popular Thai dish than this one, I don’t know what it could be. And everyone thinks it must be very tough to make, but it couldn’t be easier. Get the recipe >>>