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The
fresh taste and fragrance of lemon grass is common in Thai and Vietnamese and
other Asian cuisines.
You can usually find it at most large supermarkets
or in Asian markets as fresh or dried stalks and as dried powder. |
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| Use
whole pieces of stalk in long simmer-ing dishes. Or, cut the tender inner stalk
into pieces, then gently pound or finely mince to add at the end of the cooking
process.
It's delicate aroma goes well with poultry and sea food. |
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