rain in colander.
Flatten lemongrass with cleaver and mince white part
2 inch off each lemongrass stalk and trim the woody
large bowl or jug with hot water. Stir to dissolve
Remove the though outer layer from the lemongrass and discard. Finely chop the remaining inner section and set aside.
Heat the oil in a large skillet or wok over medium heat until hot. Add the tempeh and stir-fry until browned, about four minutes. Add the bell pepper and lemongrass and stir-fry for one minute.
Add the soy sauce', vinegar, sugar, chile paste, and scallions and stir to combine.
Taste and adjust the seasoning if necessary.
Spoon over hot cooked rice and top with chopped cilantro.
If using bamboo skewers in place of lemongrass, soak them in water for 30 minutes so they won't burn.
Combine all marinade sauce ingredients and marinate the shrimp for 15 minutes.
If using lemongrass, cut lemongrass into 10\" (25 cm) lengths. Skewer 3 shrimp with lemongrass or bamboo skewer.
Grill or broil shrimp until nicely charred.
b>lemongrass butter: put everything into a food processor and season well with
at dry with paper towels.
Mix half the lemongrass stalks, garlic
b>lemongrass, cut into 1 inch pieces, and pound until somewhat flattened with
egetable broth to a simmer with lemongrass and lime leaves if desired
nd woody base of the lemongrass. Thinly slice the tender portion
or medium rare.
Sprinkle with salt and pepper.
Using
ot.
Add lemongrass and pectin to the pot with the raspberries
Mix butter, lemongrass, and lime peel and juice in a small bowl until combined; stir in parsley.
Melt half the butter mixture in a large skillet. Remove from heat. Stir in shrimp.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook shrimp until changed in color. Serve shrimp topped with remaining butter mixture and lime wedges.
Stir sugar, lemongrass and 3/4 cup water over low heat until sugar dissolves. Simmer for 10 mins. Let cool.
Place fruit in a large serving bowl. Toss with mint and syrup.
econds. Add the shrimp and lemongrass; stir-fry for about 2
eglaze pan with dry sherry.
Add onion, garlic, and lemongrass and
Wash and scrape the mussels.
Discard any open ones.
Bring the water to a boil in a large saucepan.
Add shallots, garlic, lemongrass and fish sauce.
Let this simmer 30min, bring water to boil, add mussels.
Cover and boil for five minutes over high heat.
Add salt and pepper to taste and sprinkle with basil leaves.
Cover and cook a few minutes more before removing from the heat.
Discard any mussels which have not opened during cooking.
ow heat.
Cook onion with a pinch of salt until
Heat oil and fry onion with garlic for 1 minute. Add
Heat the oil in a large pan, add the cumin seeds and cook for 10 seconds.
Add the potato, onion, celery, curry leaves, lemongrass and chilli.
Cook over a medium heat for 5 minutes, stirring constantly.
Add the tomatoes and cook, stirring for 30 seconds.
Add the water, tomato puree and seasoning.
Stir and bring to the boil.
Simmer, covered for 1 hour.
Remove the lemon grass and curry leaves.
Blend the soup with a hand blender or in a food processor.
Strain and reheat to serve.