Lemongrass paste
Instructions:
Look for fresh lemongrass in Asian markets and some supermarkets. 2 teaspoons extra-virgin olive oil 6 shallots, finely chopped 1 tablespoon freshly grated ginger 3 garlic cloves, minced 1 stalk lemongrass, pounded, cut in ½ -inch pieces (1 tablespoon dried) 1/4 cup water
MAKES 1 CUP
- Heat the oil in a medium saucepan over mediumlow heat. Add the shallots, ginger, garlic, lemongrass, and water.
- Cover; cook until very tender, 8 to 10 minutes. Uncover; cook until the liquid has evaporated, about 1 minute more.
- Transfer to a food processor; puree to form a smooth paste. Refrigerate, covered, up to 2 days.