Lemongrass
Cymbopogon citriodora West-Indian lemon grass
Cymbopogon flexuosus East-Indian lemon grass
Cymbopogon winterianus Jowitt Citronella grass
Cymbopogon martini ...
Another name of that period is Dutch kamelhewe and Yiddish kemlhey [קעמל×"ײ] 'camel's hay' which refers to the caravans that transported dried lemongrass on the back of camels from tropical Asia to Europe (spice route).
Lemongrass
A lemon-scented herb used liberally in Thai cooking.
Limoncello
Lemon liqueur.
Lemongrass - A tall, lemon-scented grass, used in Thai cooking.
Liqueur - A spirit flavored with fruit, spices, nuts, herbs, and / or seeds and usually sweetened.
Lemongrass
A pale yellowish green stalk with light mauve hints in the centre. Look for firm stems that don't look too dried out. For more information about lemongrass and other Asian summer herbs, see our article.
Lemon myrtle ...
Lemongrass crab risotto
By James Martin
Pan-fried mackerel with mussel risotto
By James Martin ...
Lemongrass
A highly aromatic, lemon-flavored herb often used in Asian cooking. To use, trim the fibrous ends and slice what remains into 3- to 4-inch sections. Cut each section in half lengthwise, exposing the layers.
Lemongrass. One of the basic ingredients of curries. Only the white bulbous part, just above the root is used.
14 cup lemongrass (finely chopped or 1 tablespoon lemon peel grated)
1 tbsp brown sugar
212 tbsps fresh lime juice ...
Candlenut and Lemongrass Fried Chicken
Ayam Goreng Bumbu Kemiri dan Serai ...
Lemon grass or lemongrass is a perennial herb used in Asian (particularly Thai and Vietnamese) and Caribbean cooking. It has a lemony flavor and can be dried and powdered, or used fresh.
Creamy Coconut Lemongrass and Asparagus Risotto With Scallops Handle
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Lemongrass An aromatic, dry looking grass used to add a pungent, lemony flavor to Asian dishes and popular in smoothie drinks. Liqueur A spirit flavored with fruit, spices, nuts, herbs, and/or seeds, usually sweetened.
M ...
Lemongrass
An aromatic grass with a thick white lemon-flavored inner core used to flavor Asian dishes.
Lentil
A brown or yellow flat legume about the size of a pea used for soups, stews, and garnishes.
Liaison ...
Chamomile is frequently paired with peppermint to aid digestion or lemongrass to relax nerves. As a plant, Anthemis nobilis, the Roman variety grows all over Europe as a perennial.
Takrai: lemongrass
Talay: mixed seafood
Tom Yum: spicy lemongrass soup with shrimp and meat
Takaw: tapioca - coconut cream dessert
Woon Sen: beanb thread
Yum Nua: grilled beef salad with onions and lemon ...
Melon-and-Strawberry Salad with Spicy Lemongrass Syrup
Chiles add subtle heat to this exceptional fruit salad. Grace Parisi likes using any syrup left in the fruit bowl for cocktails; she mixes a little of it into rum and pours the drink over ice.
Fresh ginger, garlic, chillies, galangal, Asian shallots, scallions, kaffir lime leaves, cilantro and lemongrass. Green or red curry paste, shrimp paste. Noodles and rice. And of course... plenty of fresh meat, fish, tofu and vegetables.
Aside from the Girl Scout Cookie recipes, some of Koppinger's most recent creations include Bittersweet Chocolate Tartletts with Lilikoi (passionfruit) sauce, Lemongrass Crusted Crab Stuffed Lobster with Kaffir Lime & Pink Ginger Butter, ...
citronella (sih-truh-NEHL-uh) - It is also known as lemongrass. It is a stiff tropical grass that resembles a large fibrous green onion. It is an essential herb in southeast Asian cooking. It adds a lemony flavor to dishes.
Known for elegant fusion of cuisines including flavors of Florida and Caribbean. Often calls upon his own heritage in technique (braising as his Italian family might) and ingredients (such as lemongrass, familiar to his Vietnamese family.) ...
The second, which the Lees dub Saigon Hoppin’ John, calls for Asian ingredients such as ginger, lemongrass, coconut milk, and cilantro.
verbena = verbena Pronunciation: ver-BEE-nuh Notes: This has a strong lemon flavor that works especially well in teas and vegetable dishes. If you can't find it in the spice section, cut open lemon verbena teabags. Substitutes: lemongrass ...
pressed and bottled so it retains its original nutrient content, flavor and color. Unrefined oils add full-bodied flavor to dishes and are best used for low- or no-heat applications. (Want to taste the difference? Make this Shiitake Lemongrass Miso ...
 See also: Lemon, Cooking, Vegetable, Sauce, Season
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