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In a medium saucepan, combine the sliced ginger with the smashed lemongrass and 4 cups of the water and bring to a boil over high heat. Stir in the sugar. Cover and let the ginger-lemongrass syrup steep off the heat until cool, about 2 hours. Strain the syrup through a fine-mesh sieve. Discard the ginger and lemongrass.
Citronella grass (Cymbopogon nardus and Cymbopogon winterianus) grow to about 2 metres (6 + 1 ⁄ 2 ft) and have magenta-colored base stems.These species are used for the production of citronella oil, which is used in soaps, as an insect repellent (especially mosquitoes and houseflies) in insect sprays and candles, and aromatherapy.
In Sri Lanka, lemongrass is known as sera (සේර). It is used as a herb in cooking, in addition to its use for the essential oils. [10] Lemongrass in Thailand is called takhrai (ตะไคร้). It is the essential ingredient of tom yam and tom kha kai. Fresh thin slices of lemongrass stem are also used in the snack food miangpla.
Pork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables.
In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook until browned, about 5 minutes. Transfer to a plate and set aside.
The main ingredients of mohinga are gram flour and/or crushed toasted rice, garlic, shallots or onions, lemongrass, ginger, fish paste, fish sauce, and catfish (or other types of fishes, such as Mrigal carp). [3] The ingredients are combined in a rich broth, which is cooked and kept on the boil.
Bouquet garni of thyme, bay leaves, and sage, tied with a string A bouquet garni in cranberry sauce. The bouquet garni (French for "garnished bouquet"; pronounced [bukɛ ɡaʁni] [1] [2]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews.
The ingredients of Vegeta include (according to the 2008 product packaging): salt max. 56%; dehydrated vegetables 15.5% (carrot, parsnip, onions, celery, parsley leaves) flavour enhancers (MSG max. 15%, disodium inosinate) sugar; spices; cornstarch; riboflavin (for yellow coloring)