Sentences with phrase «lemongrass stalk»

Tim and discard tough base and skinny top leaves of lemongrass stalks, then peel away tough outer layers.

Discard lemongrass stalks, kaffir lime leaves and kombu, if using.

140g unsalted butter, plus more for the moulds 90g white rice flour 120g ground almonds, sifted 120g icing sugar, sifted A large pinch of sea salt 1/2 tsp baking powder Scraped seeds of 2 vanilla pods 1 large lemongrass stalk, finely chopped 4 egg whites, lightly beaten until foamy 200g blackberries

I used one small butternut squash, half a can of coconut milk, one onion and one lemongrass stalk which made a lovely thick sauce — 2 portions.

I pulled a few lemongrass stalks and made yellow curry paste with them.

To make a Southeast Asian version, add a crushed lemongrass stalk to the broth, and use fish sauce in of soy sauce; leave out the sesame oil.

I only had dried lemongrass stalks but fresh would have been much more aromatic but it still worked ok.

Then sip on a coconut while you learn to make Balinese staples like chicken satay, cooked on lemongrass stalks, and dadar gulung, pretty green coconut pancakes that are commonly served as dessert.

I learned to cook chicken inside lemongrass stalks, fish in bamboo leaves (Mok Pa), and one of my favourite Laotian dishes: Laap.

Laap Kai (traditional Lao minced chicken salad) or Oua Si Kry (steamed lemongrass stalk stuffed with pork and local herbs) or French baguette (chicken, cheese, ham, tomatoes, lettuce and mayonnaise) or Perch filet (served with vegetables and white butter sauce)

* 2 cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part of lemongrass stalk, bruised and cut into two pieces * 1 cup packed, chopped fresh cilantro leaves and stems, plus extra leaves for garnish (optional) * 2-2/3 cups vegetable or chicken broth or stock * 1 teaspoon salt

Once the onions are soft; bash the lemongrass stalks with a rolling pin and stir them into the onions and leave for 5 mins to release their flavour.

Once the butternut squash is completely soft, remove the lemongrass stalks, then give the whole thing a good blitz using a hand blender until smooth — adding a splash of water if you want a thinner sauce.

To prepare the dip, place the softer, inner and middle portion of the lemongrass stalk in a food processor and pulse until finely minced.

You can scoop out and discard the lemongrass stalks now or leave them inside the broth.

Trim the lemongrass stalks so you have the bases only.

If you can't find «lazy» lemongrass (comes in a jar) then use two lemongrass stalks, removing the tough outer layers and pounding the centres into a paste.

Remove all the lemongrass stalk, ginger root, and the chiles from the broth and discard.

homemade stock: 1 - 2 kosher chicken carcasses, depending on how big they are 3 large carrots, washed, tips trimmed and rough chopped 3 stalks of celery, washed and rough chopped 6 lemongrass stalks, trimmed and slightly bruised 2 ″ knob of ginger, slightly smashed 3 - 4 garlic gloves, whole but slightly smashed handful of kefir lime leaves 1 small - medium onion, quartered 3 - 4 red thai chilis, whole and scored palm - full of whole black peppercorns water

Ingredients - 2 tablespoons of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of lettuce leaves, something easy for wrapping.

extra flavoring: 2 - 3 lemongrass stalks, slightly bruised 1 ″ knob of ginger, slightly smashed 1 - 2 garlic cloves, slightly smashed 1/2 small onion, cut in half 1 - 2 red thai chilis, whole and scored splash of neutral oil, like grapeseed

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

Cut the lemongrass stalks in half lengthwise, then cut each half into 2 - inch pieces and bruise them with the back of a knife.

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.

4 lemongrass stalks, trimmed, tender center part only 6 medium garlic cloves, peeled 6 medium shallots, peeled 3 medium serrano chiles, stemmed 3 - inch piece of ginger, peeled 1 1/2 teaspoons ground cumin 2 teaspoons ground turmeric

Using only the pale bottom part of the lemongrass stalk, peel away the tough outer layer, smash the stalk with the side of a chefs knife and thinly slice on the diagonal.

* 1 pound yard - long beans, * 1 tablespoon vegetable oil * 4 shallots, chopped * 1/4 teaspoon ground turmeric * 1 lemongrass stalk, tough outer leaves and stems removed, finely chopped * 1 teaspoon palm sugar * 2 fresh red chilies, finely sliced * 2 teaspoons shrimp paste * 1/3 cup coconut milk * Salt and pepper

Chop off the bottom end of the lemongrass stalk.

Cut off the top and bottom of the lemongrass stalk and remove outer layers.

Peel the ginger and chop the woody part off of the lemongrass stalk.

INGREDIENTS: Large bunch Chinese chives (about 300g)(cut into about 10 cm pieces) 1 clove garlic 2 cm piece fresh ginger 1 large green chilli (seeds in) 1 lemongrass stalk 1/2 teaspoon white pepper 1 tablespoon fish sauce 1 tablespoon light soy sauce 2 tablespoon shaoxin cooking wine 1 tablespoon sugar 2 tablespoons peanut oil 1 shallot (sliced) 1 tablespoon raw (unsalted) peanuts 2 spring onions (finely sliced) 2 tablespoons fresh coriander

Curry Paste 6 dried guajillo chiles, stemmed, seeded, cut in 1 - inch pieces 1/2 teaspoon kosher salt 1 lemongrass stalk, bottom 4» only, tough outer layer removed, cut into 1 - inch pieces 2 tablespoons sliced peeled fresh galangal or young ginger (not ginger root) 2 tablespoons sliced peeled fresh turmeric 1/2 cup chopped shallots 1/4 cup halved garlic cloves 1 tablespoon shrimp paste, shrimp sauce, or belacan

Marinade: 2 garlic cloves, minced 2 tablespoons fresh lime juice 2 tablespoons sweet chili sauce 2 tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon vegetable oil 1 lemongrass stalk, white part only, outer leaves removed, stalk thinly sliced (or 1 tablespoon lemongrass paste) 1 1/2 to 2 pounds skirt steak 8 ounces Vietnamese wheat noodles, Chinese egg noodles, or ramen

3 lemongrass stalks, minced (see head notes!)

1 pound fresh square dumpling wrappers, cut into 1/4 - to 1 / 2 - inch - wide strips or 1 pound fresh broad rice noodles 1 to 2 tablespoons vegetable oil 8 ounces sliced bacon 1 large garlic clove, minced 1 large shallot, minced 2 scallions, trimmed and minced 2 lemongrass stalks, trimmed to 8 to 10 inches and grated 3 to 4 red Thai chilies, stemmed, seeded, and minced 12 to 16 ounces lump crabmeat 1 cup fresh shelled green peas, or frozen peas, thawed Fish sauce Freshly gound black pepper

Add the fish sauce, brown sugar, salt, torn Thai basil, lime juice, lemongrass stalk and chilies, and simmer for ten minutes.