awesome, I been wanting to learn how to make this. But My mom explanation just doesn't make since, she names everything in khmer ingredients, and I'm like "I need the English translations of these herbs that I need to get." Seriously, how am I suppose to go to an Asian market that have almost every herbs looking the same to me. Galanga, Tumeric, and Ginger look almost the same to me. But seriously thanks.
It can be cooked frozen if u are just adding into a soup but you should let it thaw or defrost for 30 seconds in microwave for stirfrys and most dishes. I store some in ice trays so its easy to work with and it portions well.
why when i pound lemon grass it always come out very chunky and not chewable? i do strip the outer parts away. i do see in your video that she adds salt, i didnt do this. does salt help it crush better?
