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33 maltatoday, SUNDAY, 5 JANUARY 2014 maltatoday, SUNDAY, 22 MAY 2011 FINE FOOD OF THE WEEK Lemony flavours of Southeast Asian cuisine Lemongrass The stalky plant with the lemony scent that is lemongrass is a main ingredient in all sorts of Southeast Asian cuisines including Thai, Malaysian, Cambodian, Vietnamese and Indonesian food. Though often substituted with lemon – or lime – juice, the citrus flavours can never really replicate the particular qualities of this oriental herb. The stems and leaf buds are used for cooking and imparts best flavours when fresh, though it is also available in dried or ground forms or preserved in jars. The tall perennial grass is native to India and thus is hard to find fresh, though most supermarkets stock the preserved varieties. The herb goes well with fish, seafood, meat and poultry. Aside from its wonderful flavours, lemongrass is also rich essential oils, minerals and vitamins that are known to have antioxidant and disease preventing properties and was used in ancient Chinese medicine for centuries. Modern scientific literature has shown lemongrass to be beneficial to as an anti-carcinogen against certain types of cancers while also aiding detoxification of the digestive organs like the pancreas, liver, kidney and bladder. Lemongrass has also been identified as an anti-inflammatory and a stress-reliever. It is a favoured ingredient in herbal teas, relieving indigestion and gastro-enteritis ailments, as well as soothing throat infections such as bronchitis and laryngitis. When used as an essential oil Though often substituted with lemon – or lime – juice, the citrus flavours can never really replicate the particular qualities of this oriental herb it has been known to relieve the symptoms of headache, body ache, nervous exhaustion and stress-related conditions. A bowl of the Thai dish Tom Yun Kung, in which lemongrass is a key ingredient, is credited to helping ward off colds, flus and even some cancers. Selection and storage When purchasing lemongrass, look for firm stalks (not soft or rubbery, which means it's too old). Lower stalks should be pale yellow (almost white) in color, while upper stalks are green (do not purchase if outer leaves are crusty or brown). Usually fresh lemongrass is sold in groupings of three of four stalks, secured with an elastic band. When using fresh lemongrass, always cut off the lower bulb and remove tough, outer leaves. The main stalk (the yellow section) is what is used in Thai cooking, although the upper green "stem" can be used for curries and soups to add extra flavour. Lemongrass is very tough and fibrous and therefore needs special attention. The stalks can be bruised by bending in a number of places before being added to the food and then removed after RECIPE OF THE WEEK Vietnamese lemongrass skewers Ingredients • • • • • • • • • • • 100gmincedbeef 200gmincedpork 1½tablespoonsmincedporkfat 3clovesgarlic,finelydiced Choppedshallots ½tablespoonsugar Freshlygroundblackpepper 1tablespoonfishsauce 12lemongrassstalks,trimmed 2tablespoonsvegetableoil 3tablespoonssweetchillisauce Method 1. 2. 3. 4. 5. 6. 7. 8. In a mixing bowl, combine the beef, minced pork, pork fat, garlic, shallots, sugar, 1 teaspoon black pepper, and fish sauce. Knead for 5 minutes until all ingredients are well combined. Cover,thenrefrigerate1hourfortheflavourstodevelop. Heat a barbeque or char grill pan. With wet hands, divide the mixture into 12 even portions and roll each portion into a sausage shape. Thread the beef sausages onto each lemongrass stick and brush with a little oil. Place on the hot grill and cook the beef skewers for 6 minutes, turning every few minutes, until cooked. Serve with sweet chilli dipping sauce. cooking. To include the lemongrass in the dish, use a very sharp knife to finely slice the lemongrass and then be Lemongrass makes a great sure to cook the ornamental plant that can also be herb well – five used for cooking to 10 minutes in a broth – to soften. Though native to tropical areas, weeks to a month). Once the roots lemongrass grows well in Malta have grown to approximately and is easy to grow. Simply buy 2cm place in a pot of rich soil in a few stalks from the supermarket a warm, sunny area wither inside and place the bulb end in water. or out. Lemongrass makes a great Allow it to soak until roots form ornamental plant that can also be (this may take anywhere from two used for cooking.