[CH] Lemon Grass and other roughage
Shantihhh@aol.com
Tue, 30 Oct 2001 17:37:09 EST
In Thai cooking the tender inside leaves of lemon grass are thinly sliced and
pounded and added to many dishes, especially salads. Yes, you eat them!
However, the long slit stalks are added to flavor Tom Yum Gnoong along with
Magrood/Kaffir Limes leaves. Both are easily removed just like tail and or
shell on the shrimps. Yes, traditionally in Thai cuisine the shrimp wear
their coats as it adds to the flavor and moistness. Fingers are a good
utensil just ask the folks in various countries like India and Morocco.
Mary-Anne