Tortellini In Soy And Lemongrass Broth
Tortellini In Soy And Lemongrass Broth
This is an Asian take on the classic Italian tortellini in broth. We love the combination of earthy mushroom tortellini and aromatic lemongrass and ginger, but pork, beef or vegetable dumplings would work too.
White Bean Ragout With Lemongrass
White Bean Ragout With Lemongrass
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Spicy Tofu And Zucchini With Lemongrass, Lime And Basil
Spicy Tofu And Zucchini With Lemongrass, Lime And Basil
This is a light, spicy dish. The lemongrass gives it a more complex flavor that goes well with couscous or quinoa. Check out the "goes with..." tab on the left for more options.
This is the traditional accompaniment for a chicken satay - try it with Bee's own Malaysian Chicken Satay.
Read more about this recipe at Rasa Malaysia.
Inspired by a recipe from Jean-Georges Vongerichten, this is a drink that will have your friends praising you to infinity and beyond.
Read more about this recipe at Steamy Kitchen.
Ginger-Scented Tapioca Pudding
Ginger-Scented Tapioca Pudding
Soaking tapioca pearls in water before cooking encourages their natural starches to come out, making the pudding creamier. Be sure to let them sit for the full 30 minutes. If your stove’s lowest setting isn’t really, really low, you should probably be by the stove to mother your pudding as it simmers.
Read more about this recipe at hogwash.
Strawberry And Lemongrass Yogurt Pops
Strawberry And Lemongrass Yogurt Pops
Spice up yogurt with vanilla, lemongrass, simple syrup and strawberries for a perfect warm-weather treat.
Read more about this recipe at Cook & Eat.
This sweetly spiced, moderately hot Mussamun curry is often served as part of a feast hosted by families celebrating a wedding, a move to a new home, or the birth of a baby.
Read more about this recipe in Nancie McDermott's The Curry Book.
For this refreshing drink, choose stalks of lemongrass that are plump and firm, with no signs of drying or bitterness.
Read more about this recipe at the Washington Post.
Mussels stand up well to strong Asian flavors like ginger and lemongrass -- and are surprisingly easy and fast to prepare at home. Be sure to discard any mussels that are open before cooking, or closed once steamed.
Combining lemongrass and coconut milk with cheesecake creates a fusion that would be fun to serve after a Pacific Rim meal.
Read more about this recipe in George Geary's The Cheesecake Bible.
Serve as is, or toss in cubes of fish, chicken, pork (or whole shrimp or scallops) 5 to 10 minutes before serving. Cook basmati or jasmine rice directly in the soup to make it substantial enough for a light meal.
Read more about this recipe at the Washington Post.
