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maltatoday, SUNDAY, 22 MAY 2011 33 RECIPE OF THE WEEK 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, Vietnam- ese and Indonesian food. Though often substituted with lemon – or lime – juice, the citrus f lavours can never really replicate the particular qualities of this ori- ental herb. The stems and leaf buds are used for cooking and impart best f la- vours when fresh though it is also available in dried or ground forms or preserved in jars. The tall per- ennial grass is native to India and thus is hard to find fresh, though most supermarkets stock the pre- served varieties. The herb goes well with fish, sea- food, meat and poultry. Aside from its wonderful f la- vours, lemongrass is also rich in es- sential oils, minerals and vitamins that are known to have antioxidant and disease preventing properties, and for centuries was used in an- cient Chinese medicine. Modern scientific literature has shown lemongrass to be benefi- cial as an anti-carcinogen against certain types of cancers while also aiding detoxification of the diges- tive organs like the pancreas, liver, kidney and bladder. Lemongrass has also been iden- tified as anti-inf lammatory and 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 it has been known to relieve the symptoms of headache, body ache, nervous exhaustion and stress-re- lated conditions. A bowl of the Thai dish Tom Yun Kung, in which lemongrass is a key ingredient, is credited to helping ward off colds, f lu and even some cancers. Selection and storage When purchasing lemongrass, look for firm stalks (not soft or rub- bery, which means it's too old). The lower stalk should be pale yellow (almost white) in colour, while the upper stalks are green (do not pur- chase if outer leaves are crusty or brown). Usually fresh lemongrass is sold in groupings of 3-4 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, al- though the upper green "stem" can be used for curries and soups to add extra f lavour. Lemongrass is very tough and fibrous and therefore needs spe- cial attention. The stalks can be bruised by bending in a number of places before being added to the food and then removed after cook- ing. To include the lemongrass in the dish, use a very sharp knife to finely slice the lemongrass and then be sure to cook the herb well – 5 to 10 minutes in a broth – to soften. Though native to tropical areas, lemongrass grows well in Malta and is easy to grow. Simply buy a few stalks from the supermarket and place the bulb end in water. Allow it to soak until roots form (this may take anywhere from two weeks to a month). Once the roots have grown to approximately two cms place in a pot of rich soil in a warm, sunny area. Lemongrass also makes a great ornamental plant. maltatoday, SUNDAY, 24 AUGUST 2014 FINE FOOD OF THE WEEK Lemongrass, traditional flavours of southeast Asian cuisine Ingredients • 100g minced beef • 200g minced pork • 1½ tablespoons minced pork fat • 3 cloves garlic, finely diced • Chopped shallots • ½ tablespoon sugar • Freshly ground black pepper • 1 tablespoon fish sauce • 12 lemongrass stalks, trimmed • 2 tablespoons vegetable oil • 3 tablespoons sweet chilli sauce Method 1. In a mixing bowl, combine the beef, minced pork, pork fat, garlic, shallots, sugar, one teaspoon black pepper, and sh sauce. 2. Knead for ve minutes until all ingredients are well combined. 3. Cover, then refrigerate for an hour for the avours to develop. 4. Heat a barbecue or char grill pan. 5. With wet hands, divide the mixture into 12 even portions and roll each portion into a sausage shape. 6. Thread the beef sausages onto each lemongrass stick and brush with a little oil. 7. Place on the hot grill and cook the beef skewers for six minutes, turning every few minutes, until cooked. 8. Serve with sweet chilli dipping sauce. Vietnamese lemongrass skewers FOOD Lemongrass makes a great ornamental plant that can also be used for cooking