Sentences with phrase «ginger lemongrass»

Diners can start their meal with a selection from the tea menu such as orchid vanilla black tea or ginger lemongrass herbal tea.

Vanilla lemongrass, ginger lemongrass... anything with that tasty little reed!

The flavors for my ginger lemongrass pork lettuce wraps are inspired by the Hue Rolls at Mau and the Pho Rolls at Rice Paper Scissors here in SF — both places wrap up marinated meat and other goodies in thick pho rice noodles as finger food.

Combine all of the ingredients for the ginger lemongrass pork marinade in a medium bowl.

We're bringing you two versions of lettuce wraps: my ginger lemongrass pork with nuoc cham sauce and Todd's chicken satay with peanut sauce (both nestled together in these pics).

These ginger lemongrass pork lettuce wraps with nuoc cham sauce are my contribution to a lettuce wrap party for two with Todd of Honestlyyum.

The syrup is surprisingly versatile... drizzle some into your tea, lemonade, or use it in place of simple syrup in your favorite cocktail to give it some Asian flair (a ginger lemongrass mojito sounds pretty fab).

Not exact matches

You mention 6 spices in the instructions but there are only 5, counting the lemongrass and ginger but not the garlic since that's already heated, in the list.

4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste

3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt

The basis for most sambals is chiles, onions (or shallots or garlic), and citrus, but many other ingredients are used including lemongrass, blacan, ginger, galangal, candlenuts, kaffir lime leaves, and coconut milk.

6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick

The broth is infused with the best of the best — turmeric, ginger, garlic, lemongrass and plenty of lemon.

Flavors include Cranberry Ginger, Raspberry Lemongrass, Passion Fruit Wheatgrass, Very Berry Wheatgrass, Carrot Lemonade, Better Beets, Mango Guarana, Pineapple Cucumber, and Strawberry Purple Carrot.

-LSB-...] Squash Noodle Soup with Healing Turmeric - Ginger Broth, Roasted Carrots and Beluga Lentils Anti-inflammatory trio of turmeric, ginger and garlic, finished with aromatic lemongrass, kaffir lime leaves and Ginger Broth, Roasted Carrots and Beluga Lentils Anti-inflammatory trio of turmeric, ginger and garlic, finished with aromatic lemongrass, kaffir lime leaves and ginger and garlic, finished with aromatic lemongrass, kaffir lime leaves and lemon.

4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here

3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro

Filed Under: carrots, garlic, ginger, kaffir lime, lemon, lemongrass, lentils, soup, spaghetti squash, turmeric, winter feature

10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here

The lemongrass and ginger go so well together!

1 stalk lemongrass, finely sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon fresh galangal or ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)

Combine the ginger, lemongrass, sugar and water in a small saucepan.

* 1/2 cup peeled and diced ginger * 1/2 cup thinly sliced lemongrass (bottom part of the stalks only - remove the woody top section) * 2 cups sugar * 1-1/4 cup water

I can imagine the tangy taste of lemongrass with the goat cheese and ginger.

Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes.

While I spend the majority of my time in the produce oil picking out a plethora of fresh greens, herbs, and miscellaneous items such as radish sprouts, fresh ginger, and stalks of lemongrass, I decided to grab a couple containers of plantain chips on my way through to the cash register.

1/2 lemon 1/2 lime 2 1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8 teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves

It's packed with warm roasted crushed peanuts; hand - blended spices and fresh lemongrass, ginger, garlic and chilli.

In a medium bowl, mix the shrimp, cabbage, green onions, garlic, lemongrass, ginger, soy sauce, and sesame oil together.

This recipe is very easy to make if you have frozen ginger and lemongrass in a tube.

This warming, Asian inspired broth is infused with garlic, lemongrass, ginger, lime juice, chilli and toasted spices, there's a real burst of potent flavours and texture in one bowl.

Ingredients: -2 cups short - grain brown rice -3 Chinese chicken sausages, sliced -8 oz shittake & cremini mushrooms, sliced -1 tbsp ginger, diced -1 tsp garlic, grated -3 fresh lemongrass, cut into long, skinny strips -1 / 2 cup chicken broth -2 tbsp soy sauce

Add in the chicken, mushrooms, ginger, fish sauce, lime juice, cayenne powder (optional), red curry paste and lemongrass.

Add mushrooms, ginger, garlic and lemongrass to slow cooker and cook for 30 minutes.

Add the lemongrass, garlic, shallots, ginger, chillies, coriander, lime, soy sauce and water to a food processor and blend until a paste forms.

Place broth, water, shallot, garlic, star anise, cloves, ginger, chile peppers, cinnamon stick, lemongrass and lime leaves in a slow cooker.

Using the heel of your hand, crush lemongrass and add to the bowl of a food processor along with scallions, green chiles, garlic, ginger, cilantro, coriander seeds, and lime leaves.

In a blender or food processor, combine the chiles, lemongrass *, garlic, ginger, shallot and 1/4 cup water and puree until smooth.

SOUPS Ten Vegetable (vegan) Chicken & Roasted Corn Chowder Wild Mushroom with Ginger & Lemongrass (vegan) Split Pea (vegan)

I was planning on a simple soup for lunch, standing in the produce aisle, examining some veggie or other, when seemingly out of nowhere, my senses were overtaken by star anise, lemongrass, ginger.

The recipe involved making a herbal decoction first - a combination of lemongrass, ginger and mint.

In a large soup stockpot add the chicken broth, chile pepper, jalapeño, lemongrass, red curry paste, ginger, garlic, lime leaves and heat to boiling.

Aida's take on tom kha gai, a Thai coconut soup, has chunks of tofu, snow peas and Thai basil floating in the lemongrass - and ginger - infused broth.

1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly sliced 1 red bell pepper, thinly sliced Big pinch salt 3 cloves garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced ginger 1/2 teaspoon crushed red pepper flakes 2 star anise 1/4 teaspoon ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh black pepper

Just use some smashed garlic, the ends of your onion, ends of the carrot, smashed and then cut into 1/2 inch chunks of lemongrass, the anise, the skin of your ginger, lime leaf is great if you have it, and a dash of soy sauce, the stems and some mushrooms too of course!

Her Chickpea & Kabocha Squash Lemongrass Curry (11) features sweet kabocha squash, flavoured with aromatics like cardamom and coriander, tempered by ginger, mustard and chilli and a heavenly coconut - infused broth spiked with lLemongrass Curry (11) features sweet kabocha squash, flavoured with aromatics like cardamom and coriander, tempered by ginger, mustard and chilli and a heavenly coconut - infused broth spiked with lemongrasslemongrass.

Add the shallots, ginger and lemongrass, stirring well, while keeping the ingredients together in a small mound.

Before serving the soup you may want to fish out the lemongrass and the chunks of ginger, or you may be brushing up on your Heimlich maneuver.

Combine the lemongrass, sugar, 2 cups cold water and ginger together in a medium saucepan and set over medium heat.

My favourite Asian flavours — ginger, lime, garlic, soy sauce, lemongrass and sesame — enhance the sockeye salmon and make delectable patties that are perfect as an appetizer, or for adding to this Buddha Bowl.