LEMONGRASS, GINGER, AND SESAME BISCUITS
Make and share this Lemongrass, Ginger, and Sesame Biscuits recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 45m
Yield 38 serving(s)
Number Of Ingredients 13
Steps:
- Beat butter and sugar in a bowl using an electric mixer until light and fluffy.
- Beat in spices and egg yolks until smooth.
- Stir in sifted flour and lemongrass.
- Knead dough on a lightly floured surface until smooth.
- Roll dough between two sheets of baking paper until 5mm think; refrigerate for 30 minutes to an hour.
- Preheat oven to 160°C Prepare a baking tray with parchment paper.
- Using a cookie cutter, cut shapes out from the dough. Roll up remaining dough and repeat procedure.
- Place on baking tray about 5 cm apart.
- Bake for about 12-15 minutes.
- Remove from oven and cool on wire racks.
- While the cookies are cooling, make the sesame seed topping.
- Toast the sesame seeds on the oven at 200°C for about 5 minutes. Watch carefully just in case they toast quicker than 5 minutes.
- Remove from oven and allow to cool.
- In a small saucepan over medium heat, dissolve sugar and water just until the sugar begins to turn brown, remove from heat.
- Using a pastry brush, brush the tops of the cookies with the sugar syrup.
- Turn the cookies, sugar side down onto the sesame seeds and make sure they are coated evenly. Return to wire rack to set.
- After you have coated all the cookies with sesame seeds, use the remaining sugar syrup to gently coat the tops of the cookies to seal the seeds.
Nutrition Facts : Calories 66.4, Fat 3.2, SaturatedFat 1.7, Cholesterol 16.4, Sodium 1, Carbohydrate 8.9, Fiber 0.3, Sugar 4.8, Protein 0.8
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
LIME, GINGER, AND LEMONGRASS SORBET
Provided by Laura O'Neill
Categories Ginger Dessert Kid-Friendly Frozen Dessert Spring Summer Lemongrass Lime Juice Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- 1. In a blender, combine the lemongrass with 3 cups water and puree until mostly smooth. (Lemongrass is very fibrous, so you will not get to a completely uniform consistency; that's okay.) Transfer the puree to a saucepan and bring to a simmer over medium heat. Remove from the heat, cover, and let the liquid infuse for 15 to 20 minutes. Strain the syrup into a bowl, pressing on the solids; discard the solids in the strainer. You should wind up with about 2 cups of strained "lemongrass tea"; be sure to measure out your final yield.
- 2. In a medium saucepan, combine the "lemongrass tea" with the same amount (by volume) of sugar. So, if you wind up with 2 cups tea, you will add 2 cups (400 grams) sugar. Stir the mixture over medium-high heat until all the sugar has dissolved and the syrup comes to a simmer. Remove from the heat and let cool completely.
- 3. Transfer the cooled syrup to a quart-size container and stir in the ginger juice and lime juice. Cover and refrigerate the sorbet base until completely cold, at least 3 hours.
- 4. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the sorbet base in the freezer so you can use it to store the finished sorbet. Churn the sorbet until it resembles Italian ice. Transfer the sorbet to the chilled storage container and freeze until hardened to your desired consistency. The sorbet will keep, frozen, for up to 7 days.
GINGER-LEMONGRASS CHICKEN KEBABS
Lemongrass paste may be substituted and can be found in your grocer's produce department. Once you're turned onto lemongrass, you will look every which way to incorporate this wonderful ingredient into your meal planning.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 2h27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In bowl of food processor, place canola oil, rice vinegar, sugar, salt, lemongrass, ginger and garlic cloves. Process until lemon grass is chopped fully, about 3 minute Transfer to glass bowl. Add chicken thighs to bowl. Cover and refrigerate at least two hours, or overnight, or up to 2 days.
- Prepare charcoal or gas grill. On skewers, thread chicken pieces and scallions, alternating. Place on grill and cook, turning once, until chicken is firm and opaque, about 6 - 8 minute per side. Plate on serving platter and sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 202.5, Fat 12, SaturatedFat 2.1, Cholesterol 85.9, Sodium 670.9, Carbohydrate 2.1, Fiber 0.3, Sugar 1.1, Protein 20.8
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
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