Sentences with phrase «used lemongrass»

I used regular coconut milk, and used lemongrass in place of lemon zest.

This is the first time I've used lemongrass, wow!

I have never used lemongrass before... where do you buy it?

Thanx for this delisious mouthwatering recipe, where I finally can use my lemongrass, which a friend of mine brought me once!!!

I just made a batch of lemon bars using lemongrass.

If using lemongrass pieces, wrapped them in cheese cloth tied with string or put in a tea egg before adding to the broth, so they can be removed from the soup before serving.

This version uses lemongrass (which I found in the herb section of Whole Foods — and I plan to try planting in my garden soon), and substitutes regular lime zest and juice for the kaffir lime leaves, and ginger root for the galangal.

I use lemongrass, and generally I find sliced galangal works much nicer than using ginger as far as Thai food goes.

If your workout is challenging, you can also use lemongrass on the after leaving the gym.

My favourite way to send bugs packing it to use my bug spray recipe which uses lemongrass, cedarwood, witch hazel and distilled water.

Not exact matches

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.

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.

I use an organic sulphate free one, label m lemongrass shampoo instead (throwing it out there for anyone who gets an itchy scalp from sulphates too).

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)

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).

Mike has also been growing a lot of herbs on our back patio and I was finally going to have a chance to use up some lemongrass.

Their logo is pretty cute — love the use of stevia, too, and I definitely want to try the Chip n» Kale (adorable name), Rawkstar Smoothie and Lemongrass Elixir.

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.

While beans soften, make a sofrito by sauteeing on medium high heat, in 5 tblsp olive oil, 1 medium onion, 4 garlic cloves, & 8 to 10 Cachucha peppers (a caribeean cousin of Habenero, citrus flavor without the heat — I've never found and use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus notes — I add lime juice at end) all finely diced.

piece of galangal, cut into thin slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass, sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms, sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.

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.

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!

You could try adding other things too, green onions, cumin seeds, masala, lemongrass... To deglaze the pan I like to use rice wine vinegar, infused vinegar or tamari but water works in a pinch.

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.

I added some ginger to compliment the lemongrass and used just a touch 0f sugar to balance out the vinegar.

You can use it for bì (shredded meat with thinh) or grilled lemongrass beef with thinh and served with cơm tấm (jasmine broken rice).

These are the lemongrass sticks I used: https://www.tenthousandvillages.ca/shop/en/spices/2361116-lemongrass-sticks.html

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.

The lemongrass is going to give it the «Thai» flavoring, since it is used so prominently in Thai dishes.

«This growth,» said an article titled 1999 Restaurant Industry Forecast: Food Trends, «reflects a trend toward the use of spices in Asian (lemongrass is particularly big), Mexican, South American and Mediterranean cooking as well as the use of more and different flavors to compensate for less salt and fat in foods.»

I have lemongrass already minced up in the freezer, how much would you use for 4 stalks?

If you're using a food processor or blender, combine the lemongrass, garlic, shallots, chiles, ginger, cumin, and turmeric, and pulse until the ingredients start to come together.

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.

Soak lemongrass in water for 15 minutes, and then use to skewer shrimp.

A blend of used Arabica coffee grounds and lemongrass essential oils, our Lemongrass Lifter refreshes you after working ulemongrass essential oils, our Lemongrass Lifter refreshes you after working uLemongrass Lifter refreshes you after working up a sweat.

I used some safflower oil infused with lemongrass made for stirfying for tossing the cauliflower.

I used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese chile garlic paste for the red curry paste, three times as much garlic, a full tablespoon of sugar (brown), mung bean noodles for the rice vermicelli, green beans (par - cooked in the microwave then salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount of chopped scallions, and an equal amount of chopped peanuts as a garnish.

As with other Southeast Asian cuisines, such as Burmese, Cambodian, Laotian, and Thai, lemongrass and galangal are often used in aromatic soups.

(Ideas for vegetable substitutes for special diets, include: onion, pepper, cabbage, etc.) You can also add real lemongrass as well but I like using the essential oil

This quick, colorful stir - fry, punched up with spicy sriracha and fragrant lemongrass, is an excellent use for leftover chicken and rice.

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)

Your favorite filet of fish is poached in lemongrass - infused water (or if you've got some leftover fish to use up, feel free to use that instead), flaked, and then combined with plenty of shallots, chile pepper, and herbs.

Put coconut milk, soymilk, peanut butter, soy sauce, lemongrass, brown sugar and crushed red pepper, if using, into food processor or blender; purée until smooth.

finely chopped lemongrass (use the tender interior only) 1 Tbs.

I noticed a lot of you are using the winter green miso paste and lemongrass turmeric paste from my site, & this should round out your collection!

Using the back of a knife, lightly smash lemongrass and ginger.

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)

Use 1/2 the amount of lemongrass and lime.

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)