LEMONGRASS AND GINGER DRINK
Lemongrass and ginger drink is served in spas and resorts across Southeast Asia. It is a simple 3 ingredient drink which can be served either hot or cold.
Provided by TheSocialNomad
Categories Beverages
Time 27m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 4
Steps:
- Put water, lemongrass and ginger into a pot. Cover and bring to a rolling boil. Lower heat and continue to boil for another 20 minutes.
- The ginger will begin to bloom and fragrant. The tea will have reduced to 3 cups.
- Add in brown sugar and stir until dissolved.
- Remove from heat and serve immediately or left to cool and topped with ice cubes before serving.
Nutrition Facts : Calories 52.4, Sodium 18.1, Carbohydrate 13.5, Sugar 13.4
LEMON GRASS AND GINGER ICED TEA
Make and share this Lemon Grass and Ginger Iced Tea recipe from Food.com.
Provided by dicentra
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse lemon grass, cut into 2-inch lengths, and crush with the flat side of a large knife.
- In a 2-quart pan, bring 5 cups water, sugar, ginger, and lemon grass to a boil. Take off heat and add green tea bags; let steep about 4 minutes or until flavor is as strong as you like.
- Discard tea bags; let tea cool, about 30 minutes.
- Pour through a fine strainer into a pitcher. Cover and chill until cold, at least 2 hours. Pour into tall glasses filled with ice.
Nutrition Facts : Calories 99.8, Sodium 0.5, Carbohydrate 25.7, Fiber 0.1, Sugar 25, Protein 0.1
LEMONGRASS AND GINGER ICED TEA(LAOS)
Lemongrass and ginger infuse this lightly sweetened, refreshing iced tea with subtle flavor. From about.com.
Provided by Sharon123
Categories Beverages
Time 10m
Yield 6-8
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the sugar, 1/2 cup water, lemongrass and ginger. Bring to a boil over medium-high heat, stirring to the dissolve sugar. Reduce heat to low and simmer for 2 minutes. Remove from the heat and allow the lemongrass and ginger to steep in the sugar syrup for at least half an hour. For more pronounced flavor, place in the refrigerator and allow to steep several hours or overnight.
- Bring 4 cups of water to a boil. Add the teabags, turn off the heat, and allow the tea to steep for 5 minutes. Squeeze out the teabags and discard. Pour the brewed tea into a heat-proof pitcher.
- Strain the lemongrass ginger syrup through a small sieve, pressing on the solids to extract as much flavor as possible. Discard the solids, and add the syrup to the pitcher of tea. Add three cups of cold water to the tea, and stir well. Chill the tea, and serve over ice. Enjoy!
TARO INFUSED WITH LEMON GRASS AND GINGER
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Boil the taro in water for 1 hour or until tender. In another saucepan, combine remaining ingredients over low heat. Cover and let steep while the taro cooks. Drain the taro and transfer to a mixing bowl. Pass the infused milk through a sieve to remove the solids and add to the bowl of taro. Mash the taro as you would potatoes. Season with salt and pepper, to taste.
LEMONGRASS AND GINGER RICE
Long-grain rice with hints of lemongrass and ginger.
Provided by mrogers
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Bring 2 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
- Puree lemongrass, 2 tablespoons water, 1 tablespoon oil, ginger, jalapeno pepper, shallot, and garlic in a food processor.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; tilt skillet to coat with hot oil. Add pureed mixture to the skillet and cook until fragrant, 2 to 3 minutes. Add cooked rice and mix well.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 26.4 g, Fat 4.8 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 5.5 mg, Sugar 0.3 g
GINGER LEMONGRASS ICED GREEN TEA
Absolutely perfect for summer, this blissful blend of ginger, lemongrass, and green tea refreshes and invigorates.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 6
Steps:
- Cut lemongrass into two-inch pieces, and crush with the flat side of a knife, or just cut each piece lengthwise a few more times like I did.
- Peel ginger and cut into thin slices.
- In a large saucepan over high heat, bring the water, lemongrass, ginger, and sugar to a boil.
- Remove saucepan from the heat, and add the green tea (if you're adding the loose tea, put it in something so you can get it out right after it's steeped, while leaving the ginger and lemongrass in). Steep for about a minute, or until it's the right color/flavor for your tastes.
- Remove the tea bags/leaves, then let sit for about 30 minutes.
- Pour the tea through a fine-mesh sieve into a pitcher.
- Refrigerate until cool - about a couple of hours.
- Pour over ice. Top with a mint sprig. And enjoy!
LEMONGRASS AND GINGER TEA MARINATED SHRIMP OR FISH
A fusion of lemongrass and ginger flavored shrimp or fish made with Elmstock lemongrass and ginger tea. Easy and unique. Tried in my kitchen for a dinner with family and on the barbecue for a summer party
Provided by Chef at Elmstock Tea
Categories Mahi Mahi
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Brew 1 cup lemongrass and ginger tea (2 tea bags). And pour into a mixing bowl. Immerse shrimp in bowl
- 2. Squeeze juice of one lemon into mix adding soy sauce, pepper and salt, oil, turmeric, coriander, cayenne and contents of the other tea bag while stirring mix.
- 3 Marinate peeled shrimp leaving tail on, in the bowl overnight for best results or at least for an hour if pressed for time.
- Barbecued.
- 4 Put shrimp on moistened skewers and grill for 3 minutes on each side
- Cooking on Stove top:.
- Heat a tablespoon of oil and sauté the shrimp lightly for two to three minutes,
- Place shrimp on skewers and serve as an appetizer'.
- Garnish with fresh coriander.
- (This recipe can be adapted to your favorite fish. After marinating fish sprinkle contents of one lemongrass and ginger tea bag and spice mix of ¼ tspn each of turmeric, coriander, pepper and salt and cayenne over the fish. Drizzle another teaspoon of sesame oil or olive oil or canola oil over the fish. The fish can be broiled, grilled or cooked in a pan until fish is soft and flaky. Serve with quick ginger chilli sauce below.
- For a Festive Treat --
- I also bake the whole fish in parchment paper. I make a tent out of the paper and secure it with moistened skewers. I also paint a scene on the paper with food coloring, depending on the occasion. For Thanksgiving I paint the sides to look like the sides of a ship with blue waves at the bottom and I attach a skewer on top with a parchment flag with the word Mayflower written on it.).
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- In a 2-quart pan, bring 5 cups water, sugar, ginger, and lemon grass to a boil. Take off heat and add green tea bags; let steep about 4 minutes or until flavor is as strong as you like. Discard tea bags; let tea cool, about 30 minutes.
- Pour through a fine strainer into a pitcher. Cover and chill until cold, at least 2 hours (see Notes). Pour into tall glasses filled with ice.
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