Sentences with word «kaffir»

I decided to adapt the recipes I found on the web to ingredients are easier to find — considering my Italian readers — e.g. ginger for galangal, limes for kaffir lime leaves, cilantro for coriander root.

I used lime zest instead of kaffir lime leaves, and some yellow onion instead of shallots.

If you haven't cooked with kaffir lime leaves in the past, we're happy to introduce you to these herbaceous, citrusy gems.

I often use kaffir lime leaves in sweet treats and our mango trees out back are just starting to flower for the season ahead: — RRB - xx

It is not common to find kaffir lime leaf or lemongrass so they can be omitted.

This soup isn't so much sour as zingy — make sure you use fresh kaffir lime leaves, it really does make a difference to the taste.

Return the small skillet with the peanuts to medium heat and add the butter, minced kaffir lime leaves, and smoked paprika.

The Vietnamese owner of the market, where I usually buy frozen kaffir leaves, recently asked me what I do with all these lemongrass stalks and lime leaves, and was amazed to hear that I use them to make delicious ice cream.

Add kaffir lime leaves.

Who else loves kaffir lime?

The recommended substitution is the same number of thick strips of lime peel (each piece about 2 × 1 inches in size), but if you can get kaffir lime leaves I think it would be worth it.

2 tablespoons red curry paste 1 tablespoon finely shredded kaffir lime leaves 5 fresh Thai chiles, seeded and chopped 3 tablespoons Thai fish sauce (Nam Pla) 1 teaspoon brown sugar 1/4 teaspoon ground black pepper 1 egg 1 cup finely diced or puréed long or string beans 1 cup minced or puréed Thai basil leaves Cooking oil Cucumber relish (recipe follows)

Garnish with a pinch of julienned kaffir lime leaves.

They are great in curries and soups, but I've also made kaffir lime ice cream, so the possibilities are endless when it comes to this amazing leaf.

Curry paste is a staple ingredient in Thailand, and typically contains fresh, local ingredients including kaffir lime leaves, lemongrass, and galangal.

Oh, and I used dried kaffir lime leaves for the very first time and man, they impart such a unique flavor!

A taste of East Asia with notorious regional ingredients including Szechuan peppercorns, lemongrass, seaweed, ground kaffir lime leaves and shiitake mushroom powder - all freshly ground & blended into recipe - ready spice blends for cooking your favorite dishes like Japanese or Thai green curry or your favorite Szechuan recipe!

Second, you much julienne a few kaffir lime leaves and garnish the dish with them once you are done cooking it.

If you can get your hands on kaffir lime leaves, which can be found frozen at Asian markets, do not hesitate to include them, you'll be in for a real treat.

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)

Also, as a nice garnish, chiffonade some additional kaffir leaves and place on top of the fish before serving.

If you don't know what kaffir lime leaves or where to buy them.

May I ask if I should keep kaffir lime leaves in the freezer, and some other spices too, perhaps?

(I'm already growing kaffir lime, lemongrass, and alpinia galanga for this same reason.)

2 cans full fat unsweetened coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice of 1 lime 1/2 cup light agave syrup or other sweetener of choice

Coconut kaffir lime cooler - with its clean, refreshing taste, intriguing aroma, and a good amount of healthy fat and minerals, this smoothie is a great breakfast alternative on a hot morning.

At Loquita in Santa Barbara, bar manager Gavin Koehn infuses gin with fragrant kaffir lime leaves for an even more invigorating take on the classic gin and tonic.

Sprinkle on the finely chopped kaffir lime leaves to finish.

Pin It Ingredients: Serves 6 people 2 cups cabbage, roughly chopped 1 cup alfalfa sprouts 2 cups of snake bean, cut into 5 cm lengths / green beans 125 g firm tofu, cut into planks 1 wedge kaffir lime /... Continue Reading →

Thai lime leaves (also known as kaffir or makrut lime leaves) are an essential part of this stir - fry, so don't skimp on them.

• Frozen herbs: you can find some exotic herbs that are not available fresh (like kaffir lime leaves) but also chopped ginger and garlic... A lot less wastage as you only use as much as you need.

The picture looks like a regular kaffir lime.

I made it close to the recipe, with lime zest instead of kaffir.

I make coconut curry kale chips by blending coconut meat with the water, a few fresh kaffir lime leaves, a TBSP of nutritional yeast, and some curry together and then coating the Kale leaves before I bake.

I infused the cream mixture with kaffir lime leaves and let it steep for a while.

Add the minced kaffir lime, minced ginger, sliced scallions, chopped mint, and as much of the Thai chile as you'd like to a large bowl.

Add kaffir lime leaves, cinnamon, coriander and beef stock to the slow - cooker.

I really had to substitute using what was on hand - Onions for shallots, scallions for kaffir lime leaves, ginger powder for fresh, ground coriander for fresh cilantro, dried lemongrass for fresh, chicken broth for stock, spinach and celery for bok choy.

Where do you get kaffir lime leaves, Monica?

Add shredded kaffir lime leaves, long beans and keep stirring until sauce has reduced and thickened.

The most frequent and distinctively used spices are: lemon grass, garlic, shallots, basils (both the sweet and the peppery holy basil), limes (particularly the near - dry kaffir lime which you may have to seek out in an Asian market), ginger (including galangal and «blue»), and chile peppers of all types.

A taste of East Asia with notorious regional ingredients including Szechuan peppercorns, lemongrass, seaweed, ground kaffir lime leaves and shiitake mushroom powder - all freshly ground & blended into recipe - ready spice blends for cooking your favorite dishes like Japanese or Thai green curry or your favorite Szechuan recipe!

Instead of using kaffir leaves, I use either spinach or bok choy.

** I was not able to find kaffir lime leaves.