Lemongrass

This aromatic tropical grass is widely used in Southeast Asian cooking to impart a lemony fragrance to dishes. It has made its way into Hong Kong cuisine since the arrival of Southeast Asian immigrants in the 1970s and early ’80s. It can be found occasionally in food markets but is used more in restaurants than in homes in Hong Kong. Lemongrass looks like dried, over-sized spring onions that are slightly grey or pale green in colour. The bulb base of the stalk is used, either sliced or coarsely shredded, for the exquisite flavour it imparts to broths and sauces. In the West it can be found fresh in Chinese shops and some supermarkets. Look for pale green tops and make sure the lemongrass is not dried out. Cut off the fibrous base and peel off the outside layers. Trim off the tops but save them to flavour oils or soups. Lemongrass can be sliced and frozen for future use. Use lemon juice or lemon zest as a substitute.