Sentences with phrase «of lemongrass stalks»

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

Mince the core of one of the lemongrass stalks and add it; trim and bruise the other 2 lemongrass stalks, cut them into 2 - or 3 - inch lengths, and add them to the pot along with the soy sauce, lime zest, chile, black pepper, and sugar.

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

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.

* 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

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.

Remove the outer leaf of the lemongrass stalk and trim away the root end and the coarser green end, leaving the paler middle section.

Trim and discard top and bottom ends of each lemongrass stalk so you have 2 - or 3 - inch pieces of lemongrass, then peel and discard tough outer husks.

Not exact matches

10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water

I just have to take the backside of my knife and crush a stalk of lemongrass, and I'm right there on that beach again.

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.

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.

There was a great little supermarket within walking distance where I could pick up everything from fish sauce to rice paper wraps to long stalks of fresh lemongrass.

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)

* 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

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.

Before adding the coconut milk (we used 3 cans of the light stuff) to the squash, we warmed it up with 3 kaffir lime leaves, 2 stalks of lemongrass, 2 slices of galanga and 2 cloves of garlic along with the curry paste.

Preparing the stock Cut the green tops of the lemongrass from the stalks and tie into a knot.

Peel off the outer layer of lemongrass and bash the stalk firmly with a wooden spoon to bruise it and slightly split it to release its flavour.

Just wanted to check — 6 stalks of lemongrass sounds like a lot, is that the correct amount?

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.

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

The recipe actually calls for sticks of lemongrass, not stalks.

If you can't find galangal (blue ginger) in your area, substitute it with another stalk of lemongrass.

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.

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.

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

1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 one - inch piece of fresh ginger, peeled and chopped 2 dried chipotle chilis 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut squash, peeled and cut into 1 - inch cubes 1 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped fresh sage 8 cups water

2 tablespoons minced lemongrass * (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)

Modifications: — i pretty much doubled everything — got 3 stalks of lemongrass (the large ones in produce section, not the tiny packaged ones)-- used crimini mushrooms (if you can't find shiitake)-- added one bell pepper (in inch squares)-- couldn't find the lime leaves so I added 1.5 quartered limes at the time you're supposed to add the leaves (NOTE: TAKE THESE OUT As soon as it's done simmering otherwise the lime skins will keep «leaking» and make the soup too bitter - I made this mistake but tasted the soup at the end of simmering and it was perfect then)

Thai Coconut Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers — juice

Cut off and discard top of lemongrass, leaving a 6 - inch stalk, then smash stalk with side of a large heavy knife.

6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)

2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

Rinse the lemongrass and smash the bottom of the stalk with the back of a small skillet, to fully release all of the flavor and oils.

For garnish, I added a fresh stalk of lemongrass and a dehydrated citrus peel.

1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back of a chef's knife and chopped finely 1 tablespoon grated ginger root 2 cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice vinegar sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4 cup chopped green onions basil or cilantro leaves

1 litre / 4 cups of vegetable broth 3 stalks of lemongrass 3 cloves garlic, peeled 5 cm / 2 inches of fresh ginger, peeled 1/2 small green chilli 1 tb honey 1 tsp sea salt

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

boneless, skinless chicken breast 1 stalk lemongrass 1 1/2 - inch piece of galangal (Thai ginger) Jasmine rice Kaffir lime leaves 1 serrano pepper Fish sauce 2 limes 4 oz.

1 lemongrass stalk (tough outer layer removed) lightly smashed with the flat side of a knife then coarsely chopped

* 2 shallots, chopped * 2 cloves garlic, chopped * 1 inch piece ginger, sliced * 2 stalks of lemongrass, tough outer stems and tips removed, coarsely chopped * 2 teaspoons ground coriander * 1-1/2 teaspoons ground turmeric * 2 tablespoons vegetable oil * 2 teaspoons shrimp paste * 2 bell peppers (your choice of colors), finely sliced * 4 kaffir lime leaves * 1 can coconut milk * 1 pound shrimp, shelled and deveined * Salt and pepper

for the soup 1 medium onion, finely chopped 2 tablespoons finely chopped garlic 1 1/2 ginger, finely chopped 2 inch stalk lemongrass, finely chopped 1/2 teaspoon turmeric powder 1 tablespoon oil 2 tablespoons chickpea flour 1 cup coconut milk salt to taste 1 teaspoon coconut sugar or brown sugar crushed black peppercorns to taste juice of 1 lemon or lime

3 cups homemade chicken stock (or fish stock) 3 - 4 stalks of lemongrass (the lower white parts only - about 6 inches long) Large piece of galangal (Thai ginger), sliced into about 12 rounds 4 - 6 kaffir lime leaves, handtorn in half 1 organic garlic clove, peeled, smashed

Skewered and spiced, minced fish is grilled over charcoal or an open fire (sometimes on the side of the road) and the result is a slightly sweet, slightly spicy and totally delicious morsel moulded around a lemongrass stalk or wooden stick.