Easy Thai Cooking. Robert Danhi

I need them when fresh is not available or I may make some iced tea.

      2 Trim off the discolored bottom of the root end, then peel off any discolored outer layers, I usually take off at least one of the older outer layers that has been exposed to other shoppers’ hands and is probably dehydrated anyway.

      3 The next step is determined on what you want to do with the lemongrass.

      Thinly sliced to be used as is or ground into paste: Carefully cut the trimmed stalk in half lengthwise, then cut off the hard core at the bottom. It does not taste good, certainly not like the rest of the stalk so I generally cut it out. Turn halves 90 degrees and cut perpendicular very thinly (¹⁄8 inch/3 mm maximum), creating crescent-shaped slices.

      Bruised for Infusion

      Use a blunt object to bruise the stalk.

      Bruised for infusion: Use a blunt object to bruise the stalk (the back of a knife works fine), bruise just enough for the liquid to penetrate and allow the flavor to escape, keeping intact so it does not fall apart in the simmering curry or soup.

      Minced to be used as is: Carefully cut the trimmed stalk in half lengthwise, then cut off the hard core at the bottom. Next cut each half lengthwise into fine long strips. Turn these 90 degrees and cut perpendicularly (¹⁄8 inch/3 mm maximum) to create a fine mince of lemongrass. Then cut back and forth a few times to make sure it is all cut evenly.

      Thinly sliced for garnish or paste

      1 Cut the trimmed stalk in half lengthwise.

      2 Cut very thinly into crescent-shaped slices.

      Roasting Peanuts

      Sounds simple enough, and it is, nevertheless, how you roast them is of utmost importance. Most traditional Asian kitchens do not have ovens and hence have developed non-oven roasting techniques: pan roasting or deep-frying nuts as opposed to the “Western” oven roasting tradition.

      Southeast Asian cooks often pan-roast peanuts over low heat, pushing them around the wok as they develop a more complex flavor with dark spots and lighter areas. Chinese cooks have a penchant for deep-frying nuts and this yields a very deep and rich flavor and color. Some cooks buy pre-roasted nuts (I don’t), if you do, at least make sure they are not coated with a seasoning mixture or salt. Regardless of technique, make sure to cool the nuts before grinding them, otherwise they can grind unevenly.