This recipe is an improvement of my first recipe for lemongrass iced tea.
1 cup chopped lemongrass, cleaned, discarding tough outer leaves; use white and light green parts only (discard tough green part or you may use it to stuff a roast chicken)
1/2 cup muscovado sugar
8 cups water
Place all ingredients in a pot and bring to a boil. Simmer for 5 minutes. Remove from heat and let it cool. Strain into a pitcher and discard solids. Cover pitcher and refrigerate. Serve with or without ice.
Showing posts with label Lemongrass. Show all posts
Showing posts with label Lemongrass. Show all posts
Monday, April 24, 2006
Thursday, March 16, 2006
Recipe: Nasi Lemak (Indonesian Rice)
I made this for an Indonesian luncheon I hosted. It turned out really well. The original recipe did not include coconut oil and called for white rice. I served it with pork curry but this would go well with any grilled food.
1 kilo brown or red rice
1 can coconut milk
2 stalks lemon grass, cleaned and trimmed to fit in pan
2 inch ginger, minced
1 tbsp salt
1/4 - 1/2 cup virgin coconut oil
Wash the rice. Add the water and the rest of the ingredients, except oil. Cover and bring to a boil, then lower the heat to lowest setting and leave it to cook until rice is tender.
Remove lemongrass stalks. Fluff rice with a fork. Put rice in a bowl and mix in the virgin coconut oil.
* Pour in enough water to cover the rice by 1/2 inch. You may also use all coconut milk in place of water.
1 kilo brown or red rice
1 can coconut milk
2 stalks lemon grass, cleaned and trimmed to fit in pan
2 inch ginger, minced
1 tbsp salt
1/4 - 1/2 cup virgin coconut oil
Wash the rice. Add the water and the rest of the ingredients, except oil. Cover and bring to a boil, then lower the heat to lowest setting and leave it to cook until rice is tender.
Remove lemongrass stalks. Fluff rice with a fork. Put rice in a bowl and mix in the virgin coconut oil.
* Pour in enough water to cover the rice by 1/2 inch. You may also use all coconut milk in place of water.
Friday, February 10, 2006
Recipe: Iced Lemongrass Tea
1/2 cup chopped lemongrass stalks (use bottom 6-8 inches)
1/2 cup sugar
8 cups water
Bring lemongrass pieces, sugar, and 2 cups water to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then remove from heat and let steep, partially covered, 20 minutes.
Put remaining 6 cups water in a pitcher. Blend lemongrass mixture in a blender until lemongrass is finely chopped (use caution when blending hot liquids), then pour through a fine-mesh sieve into water in pitcher, discarding solids. Serve over ice.
Cooks' note:
Lemongrass tea can be made 1 day ahead and chilled, covered.
This modified recipe is from Epicurious.
1/2 cup sugar
8 cups water
Bring lemongrass pieces, sugar, and 2 cups water to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then remove from heat and let steep, partially covered, 20 minutes.
Put remaining 6 cups water in a pitcher. Blend lemongrass mixture in a blender until lemongrass is finely chopped (use caution when blending hot liquids), then pour through a fine-mesh sieve into water in pitcher, discarding solids. Serve over ice.
Cooks' note:
Lemongrass tea can be made 1 day ahead and chilled, covered.
This modified recipe is from Epicurious.
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