Lemongrass (tanglad)

January 21, 2008 
Filed under Asian Pantry

Print This Post

lemongrass

It is a grass and the “lemon” part of its name was probably added to denote its citrusy flavor. It is an important ingredient in most Southeast Asian cuisines, including the Philippines. Only the lighter portion (root end) is used for cooking. The stalks are first crushed to release the flavors, then chopped before adding to the food.

Apart from being a cooking ingredient, lemongrass is also used for making tea. Its oil is used as fragrance in perfumes and other cosmetics including soaps and creams.

See fish egg soup with lemongrass and galangal.

Bookmark this page:
  • Digg
  • del.icio.us
  • Facebook
  • Google
  • Fark
  • Furl
  • Kirtsy
  • NewsVine
  • Spurl
  • StumbleUpon
  • TailRank
  • TwitThis
  • Ma.gnolia

In the mood for more food?

  1. Beef asado noodle soup
  2. Tinolang tuyo
  3. Sayote (chayote) guisado plus
  4. Fish fillets with pepper and thyme
  5. Duck Duck China Gourmet
  6. Japanese sweet corn
  7. Siopao (steamed dumplings)
  8. 7 Corners Restaurant, Crowne Plaza Hotel
  9. “Bibingka” and “puto bumbong”
  10. Bangus belly steaks


Comments




PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form on the right sidebar.

About Pinoy Cook


Readers

Subscribe to Pinoy Cook's feed Subscribe in a reader

RSS feed for Pinoy Cook




Asian cooking


Asian Pantry


Side Notes