How lemongrass becomes the tase of Southest Asia cuisine
Lemongrass is most commonly used in cooking, particularly in spicy dishes. It is most popular in cuisines in Indochina and is considered to be one of the most important and distinctive flavors in Thai cooking. It’s a must for all travel foodies coming to Southeast Asia countries to try dishes with lemongrass as its provision of a zesty lemon flavor and aroma to large range of dishes. Lemongrass is also widely thought to have numerous health benefits, especially when used in combination with other spices such as garlic, fresh chilly, and coriander.
Lemongrass is a stalky plant with a lemony scent that grows in many tropical climates, most notably in Indochina. The origins of lemon grass can be traced to China, Vietnam, Thailand and Malaysia. It is considered to be of multi-purpose use in the kitchen: in teas, drinks, herbal medications and the soups.
Pieces of this stalk are cooked in various dishes, the upper portions of lemon grass are often boiled in soups. The abundance of lemon grass in Thailand, Vietnam, Cambodia… has made it an important ingredient in many food. For instance, travellers could find out flavor of lemongrass in hot and spicy squid in Halong Bay, Vietnam; famous lemongrass chicken pad in Thailand; tasty Malaysia beef rendang …. This also creates a terrific aroma in the kitchen, try this and you will agree.
Especially, benefits of lemongrass would make us feel amazingly fresh. It’s great medicine for treating digestive tract spasms, stomachache, high blood pressure, convulsions, pain, vomiting, cough, achy joints, fever, and exhaustion. It is also used to kill germs and as a mild astringent. Combined with garlic, ginger or fresh chilly, lemongrass becomes more effective to prevent flu or cancer as well. Those are persuasive reasons that gourmets cannot miss this special flavor in food while travelling to Indochina countries.
The Indochina Voyages Team!
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