Wednesday, October 19, 2011
Lemongrass, one of the signature flavours of Southeast Asian cuisines. It is a tall, clumping grass, white to light green colour. Before use, remove the tough, outer layers, starting from the hard root end. About 10cm -15cm of the tender inner stalk can be used. If whole stalk to be used, need to smash the bulb to release its flavour, the stalk should be removed before serving. When making a spice or herbal paste, lemongrass should go into mortar first to break down the fibres, making it easier for the rest of the process.
Friday, October 14, 2011
Curry sounds to be difficult to cook from scratch but I highly recommend to have a go as it is simpler than expected and the aroma from the fresh ingredients is simply mouth watering.
Time: 10am to 1pm