#lemongrass

Lemongrass Green Tea anyone?

I ran out of yarn!!!
So now we have a floating head triceratops

tea selection @ the refresh, sibiu

Vietnamese Braised Pork Ribs

Servings: 4
Time: 2 hr + marinating

STUFF
2 medium shallots, finely chopped
2 lemongrass stalks, tough outer layer removed, lightly smashed and very finely chopped (about 2 tablespoons)
2 tablespoons soy sauce
1 tablespoon fish sauce (such as Red Boat)
1 tablespoon hot chile paste (such as sambal oelek)
2 teaspoons kosher salt
2 tablespoons brown sugar
2 teaspoons Chinese five-spice powder
1 tablespoon grated garlic
2 tablespoons finely chopped or grated ginger
3 to 4 pounds baby back ribs
4 scallions, slivered or chopped, for garnish
Cilantro and mint sprigs, for garnish

STEPS
Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.  

Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.

Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone.  Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.

Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

NUTRITION
952 calories
65 grams fat
23 grams saturated fat
0 grams trans fat
27 grams monounsaturated fat
10 grams polyunsaturated fat
14 grams carbohydrates
1 gram dietary fiber
7 grams sugars
77 grams protein
273 mg cholesterol
1145 mg sodium

Vietnamese Chicken Curry (Ca Ri Ga)

Serves: 2-3

STUFF
1 half chicken
1 Tbsp Madras curry powder
1 Tbsp kosher salt
¼ tsp black pepper
1 tsp sugar
2 Tbsp ginger, minced
1 shallot, minced
2 garlic cloves, minced
½ lb potatoes, medium chopped
½ lb sweet potatoes, medium chopped
½ lb carrots, medium chopped
2 lemongrass sprigs, 3-4 in of lower root smashed
3 cups water or chicken stock
1 13.5-oz can coconut milk
1 bunch cilantro (garnish)

STEPS
Combine curry powder, salt, pepper, and sugar in a bowel. Break down chicken into breast, thigh and drum stick. Cut chicken into desired size pieces + pat dry with paper towel. Toss chicken in marinade and set aside at room temperature (can also be marinated overnight).

Prepare veggies while chicken is marinating. Peel potatoes, sweet potatoes, and carrots. Cut into equal sizes to ensure equal cooking time and gather together.

Over medium high heat, coat a large pan with oil. When oil comes up to temperature and you see a slight wisp of smoke, add lemograss and chicken skin-side down. Sear all sides about 5 minutes.

Add root vegetables and sear for a few minutes. Once you get some color on the veggies, add ginger, shallot and garlic. Sweat for a minutes, and then cover with water/stock and coconut milk.

Bring to a boil and skim the foam. Reduce heat to a medium simmer and adjust seasonings to taste. Cook until chicken and vegetables are tender, about 15-20 minutes.

Garnish with cilantro and serve with a fresh baguette or steamed rice.

Slow Cooker Thai Green Chicken Curry

Servings: 6
Prep Time: 15 min
Cook Time: 3-4 hours on high, 6-8 hrs on low

STUFF
1 lb chicken thighs
1 medium sweet onion, finely diced
2 tablespoons Thai Green Curry Paste*
1 tablespoon crushed garlic
1 tablespoon minced Ginger
1 tablespoon lemongrass paste or fresh chopped lemongrass
1 Red chilli - finely diced
1 tablespoon fish sauce
1 tablespoon Raw honey
¾ cup coconut milk
¾ cup chicken stock/broth
4 fresh Kaffir Lime Leaves
½ teaspoon salt
1 cup red potatoes, quartered
2 cups baby spinach
2 cups Jasmine rice, optional, for serving

STEPS
In a large non-stick pan set to high, brown the meat for 2 to 3 minutes. Add the onion, garlic, ginger and chili and lemongrass stir through for 2 to 3 minutes until fragrant.

Add the meat to the slow cooker, and add the curry paste, fish sauce, honey, lime leaves, stock/broth, and potatoes. Stir to combine.

Set slow cooker to cook on low for 7 hours, or cook on high for 3 hours. Add the coconut milk, stir and cook for 1 more hour. 

Once its finished cooking stir in the baby spinach and serve, with steamed jasmine rice if you like.

NOTES
Curry Paste: 2 tablespoons Thai Green Curry Paste will result in a mild curry. For a medium curry, increase to 3 tablespoons of curry paste. 

Kaffir Lime leaves are available from supermarkets in the fresh fruit and veg section. There are also bottled kaffir lime leaves in the Asian section of Woolworths and Coles that you could try if you can’t find the fresh ones.

This recipe is suitable to freeze for up to 8 weeks.

To make this recipe on the stovetop, cook in a large saucepan with the lid on low heat for 3 hours, checking every hour. If cooking on the stovetop, you will need more liquid. Generally about ½ to 1 cup extra of either water or coconut milk should do the trick. However, do keep an eye on it to ensure it doesn’t dry out and burn.

Day 229 - Lemongrass / Citronelle / Cymbopogon

Thai chicken soup. The best one I’ve ever made. Lemongrass, ginger, lemon juice and zest magicalness
#keto #lowcarb #lchf #bantingdiet #banting #dinner #soup #thaichicken #lemongrass #thaichickensoup #socialdistancing #lockdown #covid_19 #stayhome (at Pretoria, South Africa)
https://www.instagram.com/p/B_DUvy7gMPb/?igshid=18y5i4md1mz2t

Lemongrass and Clary Sage Soap // RenaissanceBath 

一番大好きなハーブは何？
と聞かれたら迷ってしまうな。

ラベンダー…ミント…
レモングラス
そう！
僕はレモングラスが大好きなんだった！
(今思い出したって事は1番じゃないのかな？
まぁ、そこはもういっか)

レモングラスのゼリーは、ここぞ！
って時に出している ウェルカムデザートにしています。

初めて会ったインスタのお友達にも作ったし、
お友達の家に招待された時にも作って食べてもらったり、
何か特別なことがあるとこれを用意していることが多いな。

パッションフルーツ、バナナ、レモングラスゼリー。
この蒸し暑い日本の今の時期にぴったりのデザートがお気に入りです！

またいつかこれを作って誰かに食べてもらえる日が、きっとそう遠くない未来にありますように！

serve!!!

#お菓子作り好きな人と繋がりたい
#お菓子作り #レモングラス #balljar #lemongrass #foodforfoodies #eattheworld #shareyourtable #thekitchn #lifeandthyme #huffposttaste #ellegourmet #フーディーテーブル #マカロニメイト #おうちカフェ
#暮らしを楽しむ #バナナ #パッションフルーツ #stevenalan #handsinframe #foodblogger #foodblogfeed #livemoremagic #dessertporn #手作りスイーツ #スイーツ好きな人と繋がりたい #スイーツ #デザート #おやつタイム #feedfeed (Tokyo Japan)
https://www.instagram.com/p/CQcHs5IA1ez/?utm_medium=tumblr

vibrant mango salad with peanut dressing and tempeh

#moscow #russia #graffiti #freightart #fr8art #freighttraingraffiti #fr8traingraffiti #freightheaven #fr8heaven #montanacans #spraypaint #товарняк #welovebombing #theroyalsteel #freightporn #arton #beutyfull #skyfall #bluerock #yellowsubmarine #railcar #colorporn #pointg #gpoint #namewriting #winter #grassispreaty #lemongrass #blackhole

Gesture and colour practice of Lemongrass/Lucille.

I need to start giving my characters proper names instead of naming them after food and plants.