Lemongrass Paste

I've found a wonderful discovery...lemongrass! The herb can be purchased at your local plant nursery so as to easily grow your own supply. The lemony flavor is wonderful used in Asian dishes, in marinades, curries, stir frys, soups, etc. Check out the additions and add modestly. I can't say it enough, not all marinades contain salt, so season with salt your chicken/pork/lamb/beef/shrimp, etc. before cooking. Marinade at least 2 hours or overnight.

• Ready In: 10 mins
• Yields: 1/4 cup

Ingredients

• Basic Recipe

• 2  teaspoons  extra-virgin olive oil
• 2  large shallots, finely chopped
• 1  tablespoon  freshly grated ginger
• 4 -5  garlic cloves, minced
• 1  stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)

• Optional Additions

•  fresh galangal root (half galangal half ginger)
•  turmeric (pinch)
•  chili pepper (Thai, jalapeno, etc.)
•  kaffir lime leaf (about 4 finely sliced with hard ribs removed)
•  palm sugar, white sugar, brown sugar (pinch to taste and enhances entire mix well)

Directions

1. Blend all of the ingredients in a blender or food processor until very smooth and finely textured, 2 to 3 minutes. Can, also, be pounded with mortar and pestle. Keep refrigerated.
2. Note 1: If you are using the pestle and mortar, start off with the hard to grind ingredients like the lemongrass, the kaffir lime leaves and the galangal.
3. Note 2: If you are using a food processor, put the easiest-to-grind ingredients in first. The liquid that forms will help to process the other harder-to-blend ingredients.
4. Note 3: The additon of a couple teaspoons water may encourage easier mixing and will not affect the final product.