Lemongrass And Ginger Iced Tealaos Recipes

LEMONGRASS AND GINGER ICED TEA(LAOS)

Steps:

• In a small saucepan, combine the sugar, 1/2 cup water, lemongrass and ginger. Bring to a boil over medium-high heat, stirring to the dissolve sugar. Reduce heat to low and simmer for 2 minutes. Remove from the heat and allow the lemongrass and ginger to steep in the sugar syrup for at least half an hour. For more pronounced flavor, place in the refrigerator and allow to steep several hours or overnight.
• Bring 4 cups of water to a boil. Add the teabags, turn off the heat, and allow the tea to steep for 5 minutes. Squeeze out the teabags and discard. Pour the brewed tea into a heat-proof pitcher.
• Strain the lemongrass ginger syrup through a small sieve, pressing on the solids to extract as much flavor as possible. Discard the solids, and add the syrup to the pitcher of tea. Add three cups of cold water to the tea, and stir well. Chill the tea, and serve over ice. Enjoy!

SPICY GINGER TEA WITH LEMONGRASS

Steps:

• BRING the water to a boil.
• Reduce heat and add gingerroot and lemongrass.
• Simmer for ten minutes.
• Turn off the heat and add 2 bags or about 2 teaspoonfuls of your favorite herbal tea mixture.
• Taste and if it tastes too weak, continue steeping, if it tastes too strong add more water.
• Strain and sweeten with honey and add lemon to taste.

LEMONGRASS AND GINGER TEA MARINATED SHRIMP OR FISH

Steps:

• 1. Brew 1 cup lemongrass and ginger tea (2 tea bags). And pour into a mixing bowl. Immerse shrimp in bowl
• 2. Squeeze juice of one lemon into mix adding soy sauce, pepper and salt, oil, turmeric, coriander, cayenne and contents of the other tea bag while stirring mix.
• 3 Marinate peeled shrimp leaving tail on, in the bowl overnight for best results or at least for an hour if pressed for time.
• Barbecued.
• 4 Put shrimp on moistened skewers and grill for 3 minutes on each side
• Cooking on Stove top:.
• Heat a tablespoon of oil and sauté the shrimp lightly for two to three minutes,
• Place shrimp on skewers and serve as an appetizer'.
• Garnish with fresh coriander.
• (This recipe can be adapted to your favorite fish. After marinating fish sprinkle contents of one lemongrass and ginger tea bag and spice mix of ¼ tspn each of turmeric, coriander, pepper and salt and cayenne over the fish. Drizzle another teaspoon of sesame oil or olive oil or canola oil over the fish. The fish can be broiled, grilled or cooked in a pan until fish is soft and flaky. Serve with quick ginger chilli sauce below.
• For a Festive Treat --
• I also bake the whole fish in parchment paper. I make a tent out of the paper and secure it with moistened skewers. I also paint a scene on the paper with food coloring, depending on the occasion. For Thanksgiving I paint the sides to look like the sides of a ship with blue waves at the bottom and I attach a skewer on top with a parchment flag with the word Mayflower written on it.).