LEMONGRASS DAWET(SURINAME)
The refreshing, tropical drink is made with an easy, homemade lemongrass syrup, a swirl of coconut milk, and a splash of water (or ice, if making a slushie). Dawet originates from Asia, and is especially popular in Indonesia. The drink was brought to Suriname and popularized as a result of colonization and immigration. The slushie is popular among street vendors. The lemongrass syrup makes a nice gift given in a pretty bottle.
Provided by Sharon123
Categories Beverages
Time 30m
Yield 1 1/2 cups syrup, 1 serving(s)
Number Of Ingredients 7
Steps:
- For the syrup:.
- Slit the lemongrass several times lengthwise. This will help release the glorious lemon scent. Then add the lemongrass to a pot with the sugar and water. Boil 15-20 minutes, or until the mixture obtains a syrupy consistency. Stir in a few drops of food coloring.
- Pour the lemongrass syrup into a clean bottle or jar and refrigerate until cool. Remove the lemongrass, if desired. Makes about 1 1/2-2 cups.
- To mix your drink into a slushie (for 1 person):.
- Stir together 1/4 cup lemongrass syrup with 1/4 cup coconut milk and a pinch of salt.
- Blend this pink mixture with two handfuls of ice.
- This will make a slushie for one person in the blender.
- Pulse until the smoothie is ultra, silky smooth. It really makes for an almost ice cream like dessert (except totally vegan).
Nutrition Facts : Calories 830.6, Fat 0.3, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 214.4, Sugar 199.6, Protein 1
ON-THE-HALF-SHELL WITH LEMON GRASS MIGNONETTE
Steps:
- Mix all together and lightly top the oysters. Serve on a bed of crushed ice.
LEMONGRASS SHANDY
When I used to play pro squash in France, I would always have a shandy afterwards. It's incredibly cool and refreshing has just a hint of booze. Depending on what country you are in, a shandy is made with a lager and either lemonade, lemon-lime soda or a great French beverage called Limonad. I'm adding the lemon flavor via a lemongrass syrup and a wedge of lemon. The good news is you could enjoy it without ever touching a squash racket.
Provided by Ming Tsai
Categories beverage
Time 8h20m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Place the lemongrass in a fine strainer and rinse well. In a saucepan with 1 cup water, simmer the lemongrass, ginger, zest and sugar and reduce by three-quarters to a syrup. Chill overnight, then strain the next day.
- When you are ready for the cocktail, pour a nice light lager into a glass with 1 1/2 tablespoons of the syrup and juice from 1 wedge of lemon.
LEMONGRASS VICHYSSOISE
Provided by Marian Burros
Categories lunch, weekday, appetizer
Time 40m
Yield 7 cups for 6 or 7 servings
Number Of Ingredients 12
Steps:
- In a large pot, melt the butter over medium-high heat. Add the garlic, leeks, onions, lemon grass and lime leaves; cover and simmer for 10 minutes. Do not allow to color.
- Add potatoes, bay leaves, salt, pepper and water, and bring to a boil. Reduce heat, and simmer, cooking 20 minutes, until potatoes are tender. Allow to cool a little; strain, reserving broth, and remove bay leaves.
- Place some solids with a little broth in blender, and puree. Spoon into bowl. Repeat process until all solids are pureed; you will probably have to use all the broth to do this, but do not allow the mixture to become too thin, because the cream must still be added. Stir in the cream. Adjust seasoning, and chill completely, at least several hours.
- To serve, chop the chives, and stir vichyssoise thoroughly. Spoon 1 cup into soup bowl, and sprinkle with chives. If mixture is too thick, add a little milk to thin it out.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 32 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 20 grams, Sodium 1031 milligrams, Sugar 6 grams, TransFat 0 grams
BASIL LEMONGRASS CURRY RECIPE BY TASTY
Here's what you need: lemongrass, fresh basil, shallots, ginger, garlic, brown sugar, turmeric, ground coriander, cumin, salt, pepper, red pepper flakes, reduced-fat coconut milk, coconut oil, cooked rice, shrimp, bell pepper, green onion, broccoli
Provided by Emily Sajkoski
Yield 4 servings
Number Of Ingredients 19
Steps:
- Add chopped lemongrass, basil, 1 shallot, garlic, ginger, ground coriander, cumin, turmeric, salt, pepper, red pepper flakes, and brown sugar to a food processor. Blend until a paste forms. (If difficult to combine, add 1 tbsp water to the mix and blend again).
- Dice the remaining shallots and set aside.
- Over medium heat, melt coconut oil in a large pan (big enough to hold 2 cans of coconut milk). Once the oil is hot and melted, add the basil lemongrass curry paste in. Let the curry paste bloom for 1 minute. Then add in the remaining chopped shallots and sauté until softened (2 minutes, approximately).
- Pour in both cans of coconut milk and stir until combined. Cover and let curry reduce over medium heat for 20 minutes. Stir every so often. Season with salt and pepper.
- While the curry simmers, prepare the meat and vegetables you will be using as desired.
- Once the coconut curry has reduced and become thicker, begin assembling your dish. Pour the curry over a bed of rice, and top with any proteins and vegetables.
- Serve and enjoy!
Nutrition Facts : Calories 864 calories, Carbohydrate 76 grams, Fat 48 grams, Fiber 1 gram, Protein 33 grams, Sugar 3 grams
VIETNAMESE LEMONGRASS BEEF AND NOODLES
This is a classic Vietnamese dish that is so simple to make. Sauteed beef marinated in lemongrass and garlic and tossed with cold vermicelli noodles and fresh herbs. Great on warm days or it makes a quick, weeknight meal.
Provided by MommyFromSeattle
Categories World Cuisine Recipes Asian Vietnamese
Time 1h25m
Yield 4
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside.
- Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes.
- Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside.
- Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.
Nutrition Facts : Calories 411.2 calories, Carbohydrate 58.3 g, Cholesterol 35.6 mg, Fat 9.8 g, Fiber 3.7 g, Protein 24.7 g, SaturatedFat 3.7 g, Sodium 1214.8 mg, Sugar 13 g
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