Martin Yan - LEMONGRASS

"The more you understand the ingredients, the better cook you will become."
-Martin Yan

These are common ingredients found in local cuisine. You can find these ingredients readily available in your local supermarket.

LEMONGRASS

Lemongrass looks like a very long, woody green onion that's pale yellow-green in color. When cooked, lemongrass imparts a delicate lemony flavor and aroma. It is a classic ingredient in many Southeast Asian countries including Indonesia, Malaysia, Thailand and Vietnam.

Only the moist portion of lemongrass, the bottom 6 inches is suitable for cooking. Discard the top and remove the fibrous layer on the bottom portion if it looks dry. Use lemongrass to flavor soups, stews, curries and stir-fries. For soups, gently crush the stalk and add it whole; slice, dice or mince it for other cooking. When used whole or in large pieces, it is best to remove lemongrass before serving as it tends to become stringy during cooking. When using dried lemongrass, soak it in warm water until softened. If lemongrass is not available, substitute 1 teaspoon fresh lemon peel for one stalk lemongrass.

Fresh and dried lemongrass are available in Asian markets. Wrap fresh lemongrass in paper towels and refrigerate for up to two weeks or freeze for up to a month.