Also known as sereh. The look of this stem doesn’t do justice to the rich and fresh flavor of it. If you like Asian cuisine and their famous soup Tom Kha Kai, then you will immediately have recognized its’ lemonlike flavor. By beating or breaking the stem at the thick end you’ll give all the flavors inside a chance to enrich a curry, stir-fry or soup. Remove it before eating, because it stays quite tough. Do you have some left-over? Put it in a cup of hot water with mint and a piece of ginger. You’ll make a fresh and healthy tea that’ll give any tea-bag a run for its money.
What is lemongrass?
This fragrant spice is also known as sereh. It is almost essential in Asian cuisine and gives every dish a fresh sour taste. The stems need a lot of warmth to grow and grow in small bushes together.
Cooking with sereh:
Remove the outer leaf, and bruise the thick end. Because it is so tough, it is not nice to eat raw unless you blend it really fine for a paste. Let the bruised spice simmer in a dish and remove it before eating. Sereh is used in marinades for sateh, soto ajam and with red pepper and ginger the defining ingredient of the famous Thai coconutsoup with chicken: Tom Kha Kai.
Is lemongrass healthy?
You can put a little slice in your tea if you suffer from abdominal pain, flu or colds. This has been done in Suriname for generations as a natural medicine.
You can keep sereh in the fridge or at room temperature for about two weeks. If you keep it in the fridge, it doesn’t dry out as fast as at room temperature. Freeze it when it’s fresh and it lasts at least six months.
In The Netherlands you can buy Belicious lemongrass at supermarkets and exotic groceries.
Spice Tom Kha Kai Healthy Curry Stir-fry Belicious