This post shows you a step by step guide on how to easily prepare lemongrass so you can use it in your next favourite Asian cuisine.
Step by step guide on how to prepare lemongrass
Have you ever come across a recipe that you were dying to make but ended up deciding against it as you spotted lemongrass in the ingredients list?
What part of the lemongrass do I use? do I need to clean it first?, how do I select good lemongrass?, do I use the entire stalk? OH FORGET IT, IT’S ALL TOO COMPLICATED!
If the above thoughts have run through your head, I don’t blame you as I have been there and done that.
That tall and slender ‘half grass half citrus’ thing called lemongrass can be quite intimidating when you first try and cook with it. Not to mention, supermarkets sell a lemongrass stalk for around $3 (USD 2.20) here, so there is no room to mess up it up!
BUT that didn’t stop me from doing so many times whilst experimenting previously with this complex herb. At times my lemongrass dish was woody/stringy and needless to say it was unpleasant to eat.
This is the reason why I have decided to dedicate a post on how to prepare lemongrass, a step by step guide. As no one should ever skip a recipe because of lemongrass, it’s one of the most truly amazing herbs out there!
I have posted a step by step guide on how to select lemongrass and provided 3 different ways to prepare it.
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The elegant and fragrant lemongrass
To me, lemongrass is in a class of its own because there is nothing quite like it.
Lemongrass adds a slight citrus flavour without the tartness and has its own unique flavour. There really is no substitution for its wonderful aromatic flavour.
Lemongrass is largely popular in Southeast Asian cuisines, they add it to their curries, stir fry, soup and to marinate meat.
I don’t only love cooking with lemongrass, I love it in my tea and it’s my favourite essential oil to use when I need to unwind. That’s why lemongrass is one of my favourite herbs ever!
How to select and buy lemongrass
Take the time to select the fattest lemongrass from the bunch as the bulb is covered with woody layers that need to be removed.
In doing so you may be left with a sad-looking and malnourished lemongrass. This is why it’s imperative to take the time to find a good size bulb by selecting the thickest and fattest ones out of the bunch. The bulb of the lemongrass should be firm, slightly glossy and not dry or flakey.
The first step on how to prepare lemongrass
This first needs to be done for all methods of lemongrass preparation.
Use a sharp knife to cut off the stem at approximately 7 inches from the base.
All lemongrass stalks are different so you may not be able to use the entire stem still, even after trimming. The key is if you are having trouble cutting through the stalk you shouldn’t use that part of the lemongrass or you may need to peel off and discard more of the outside layers.
Cut off the roots at the base of the lemongrass, just enough to expose the layers.
Peel off the outer layers of the lemongrass. I usually peel 1-3 layers depending on how hard and woody the outer layers are.
How to prepare lemongrass using a food processor or blender
This is the easiest and quickest way to prepare lemongrass and it will only take you a few minutes.
If you have a powerful blender/food processor you can roughly chop the lemongrass. But if you don’t try and slice the lemongrass thinly to help it process finely.
Starting cutting the lemongrass from the base working towards the stem. As soon as it gets difficult to cut through the lemongrass discard the remaining stem.
Place the chopped lemongrass in a blender/food processor and blend for 30 seconds or until it’s a fine consistency.
How to prepare lemongrass using a knife
Using a knife to mince lemongrass can be very therapeutic on your bad days!
The best thing about this method is that everyone owns a knife so no other tools are needed!
Thinly slice lemongrass starting at the base working towards the stem. As soon as it gets harder to cut through the lemongrass discard the remaining stem.
Use one hand on the handle and lightly rest your other hand on the top of the tip of the knife. Chop the lemongrass in fast rocking motion back and forth, towards and away from you. Stop when you have reached the consistency of bread crumbs.
How to prepare lemongrass using a mortar and pestle
Although the top 2 method works well, using a mortar and pestle is my preferred method but it’s labour intensive. It can take up to 10 minutes of pounding and sweat to get achieve a good paste.
However, the payoff is amazing because you are pounding the daylights out of the lemongrass. All the pounding will result in extracting lots of flavourful oil and aroma from lemongrass.
Try using lemongrass in my vibrant and tasty ASIAN PORK MINCE SALAD RECIPE
Thinly slice lemongrass starting at the base working towards the stem, as soon as it gets harder to cut through the lemongrass discard the remaining stem.
Transfer the lemongrass in the mortar and pestle and pound it and think of someone you hate. The longer you do it the more paste-like the lemongrass will be.
My cats also love lemongrass!
Each time I am preparing lemongrass my cats harass me. They jump, swipe, air bite and meow.
I tried to capture my cats in action on this day only to see that they couldn’t care less. They were more annoyed I was bothering them whilst they were getting their beauty sleep.
I would love to hear your thoughts. Please provide your comment or feedback by scrolling down below or via the quick comment button (green circle) found on the left side of this page.
Cheers (I’ll drink to that) – Cat Tre
