Lemon Grass paste is very common and popular in most of Cambodian recipes. This is a combination of different roots and the lemongrass. The paste can be combined and cooked in a variety of foods ranging from grilled, stir-fried to Samlor (curry like).
Ingredients:
250g lemongrass, sliced (stems [and leaves])
1/5 cup tumeric, sliced
2/5 cup galangal, sliced
10 kaffir lime leaves
5 to 10 garlic cloves, peeled and slightly chopped
Preparation:
Blend them all together and that's it :-)
It can be served a few times. Freeze the paste for longer use.
Tips: Some Cambodians prefer to use only the stems of lemongrass, but I also use its leaves because of its distinctive aroma.
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