Lemongrass Limeade Recipes

Steps:

• Place the oil in a large, deep skillet and turn the heat to medium. Add the shallot, garlic, ginger and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the turmeric, cilantro and sugar and cook, stirring, for another minute. Trim the lemongrass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections and add them to the mixture along with 1 cup water.
• Add the chicken and turn it once or twice in the sauce, then nestle it in the sauce; season with a little salt and pepper. Turn the heat to low and cover the skillet. Cook, turning once or twice, until the chicken is cooked through, 20 to 30 minutes.
• Uncover the skillet and raise the heat to medium-high; turn the chicken skin-side down. Let most (but not all) of the liquid evaporate and brown the chicken just a little on the bottom. Stir in the lime leaves and nam pla; taste and adjust seasoning as necessary, then garnish and serve with white rice.

Steps:

• Take one stalk of lemongrass and trim to 6 inches and remove the dry outer layer. Place stalk on a cutting board and use the flat side of a heavy knife to crush it enough to release its fragrant oils. Cut the lemongrass into 1-inch lengths.
• Combine the lemongrass, ginger, sugar, and 1 cups of the water in a saucepan. Bring to a boil, lower the heat, and simmer for 10 minutes. Stir occasionally.
• Remove the syrup from the heat. Cool for 10 minutes. Strain it into a pitcher. Discard the ginger and the lemon grass.
• Add the lime juice and the remaining 41/2 cups water to the pitcher. Chill for 25 minutes. Serve over ice.

Steps:

• Make the pomegranate mixer: In a bowl, add the pomegranate seeds, chile, orange juice, orange zest and pomegranate juice. Mix.
• Make the lemongrass mixer: In a bowl, add the lime juice, pulverized sugar, lime zest and lemongrass. Mix.
• On a buffet table, set up the mixers, bottles of alcohol, soda water, ice and highball glasses. Place some ice into a glass, add a spoonful of mixer, a shot of alcohol and top off with soda water.

Steps:

• Combine the vinegar, sugar, water, fish sauce and lime juice in a small, nonreactive saucepan. Bring just to a boil; then, add the lemongrass and the lime leaf and simmer for 30 seconds.
• Remove from heat, and place the saucepan in a bowl of ice and water to chill it until it is room temperature, about 10 minutes.
• Stir in the cilantro, scallions and chilies to taste.

Steps:

• Add lemongrass, ginger, garlic, and shallots through feed tube of a food processor with motor running. Process until very finely chopped. Add sugar, mirin, and fish sauce; process until pureed, scraping sides as needed. With motor running, slowly add oil; process until incorporated.