My favorite way to drink this tea is with just a bit of creamer. And then other times, I'll be in the mood to have it with lime or lemon juice instead. In my opinion, this tea doesn't really taste good with sweetener, but if sweet lemongrass tea's your thing, then feel free to add it.
Both lemongrass & galangal have many health benefits. Both are often taken as remedies for colds, fevers, infections (particularly respiratory infections), & various digestive & gastrointestinal problems. Not surprisingly, galangal has been known to inhibit various types of pathogenic bacteria. Lemongass also has antibacterial (as well as antifungal) properties as well. Both help boost the immune system and may also possibly guard against cancer.
That being said, I'd nonetheless like to mention one important advisory about galangal before you decide to use it: Please be aware that women who are pregnant or are breast-feeding are strongly advised against ingesting dishes & drinks containing galangal. When consumed in copious amounts, galangal has been known to produce hallucinogenic effects in some people & can also interfere with the therapeutic effects of various medications & acid-inhibiting drugs (like antacids, etc.). So if any of these issues apply to you, you should probably consult a medical professional before cooking with galangal.
If you are still unsure whether or not you'll be affected by any of the above issues, you can always leave out the galangal & just boil the lemongrass by itself when making the tea. It'll still taste good. Or, you can just substitute regular ginger for the galangal; however, if you decide to do that, make sure to only add only one tablespoon of ginger (instead of the 2 Tbsp. listed in the below recipe). Otherwise, the ginger will totally overpower the tea.
Anyhow, now that the legal disclaimers are out of the way, here's the recipe. :)
Lemongrass-Galangal Tea
Ingredients:
5 c. water
4 large stalks of fresh lemongrass, ends trimmed, outer layers removed, quartered crosswise, & pounded with a meat mallet (to release their essence)
2 Tbsp. fresh galangal root (a.k.a. "Thai ginger"), left unpeeled & sliced into 1/4" slivers (or small chunks) (about 2" piece)
freshly squeezed lemon or lime juice, to taste (optional)
nondairy light creamer, to taste (optional)
honey, to taste (optional)
Directions: Add the lemongrass, the galangal, & 4 c. water to a medium-sized sauce pot or tea kettle, & bring to a rolling boil, about 8 minutes. Remove from heat, allow to steep for another 1-2 minutes, strain to remove whole herbs & spices, & then pour into a tea pot. (If it's easier, use heat-proof tongs first to remove the larger pieces of lemongrass & galangal before straining.) Pour into tea cups, add desired amount of lime (or lemon) juice, creamer, &/or honey, and serve hot.
Yield: Makes about 4-6 servings.
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Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover wil tell you that the real draw on Oahu is the fresh garlic shrimp, served at roadside shrimp trucks along the North Shore.
Chef Jason Hill shows you how to make garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku.
At our favorite stop, Giovanni's shrimp truck, in Kahuku, each plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. We hope you enjoy this — it's almost a perfect replica of Giovanni's shrimp.
Mahalo!
Hawaiian Shrimp Truck Scampi
10 shell-on U-15 (extra large) shrimp, deveined
1 head (10 cloves) garlic, peeled and roughly chopped
1 cup flour
2 tablespoons paprika
1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)
1/2 stick clarified butter (see our video recipe)
1/2 teaspoon salt
1/8 cup white wine
2 tablespoons regular butter
To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
Heat saute pan over high heat.
Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.
After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.
Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.
Makes 2 servings of 5 jumbo shrimp each.
Chef's Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice.
Chicken recipes are extremely popular in the home kitchen. Today we're making chicken marsala, one of the most popular Italian recipes made with wine.
This simple chicken marsala recipe calls for marsala wine, sherry wine and fresh mushrooms. When choosing fresh mushrooms for your chicken marsala recipes, look for tightly closed caps that don't show any gills.
When cooking with wine, don't spend a lot of money on your cooking wines. But on the flip side, don't buy something that you wouldn't drink straight.
This is what you'll need to prepare this easy recipe for chicken marsala:
Chicken Marsala
4 boneless, skinless chicken breast halves, pounded to about 1/4-inch thickness between two sheets of plastic wrap
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 tablespoon dried oregano
8-12 mushrooms, sliced
1/4 cup olive oil
1/2 stick butter
1/2 cup marsala wine
1/4 cup sherry wine
First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.
Next, in a 13x9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.
Coat chicken breasts on both sides in flour mixture. Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat. When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side.
For the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until chicken is cooked through. Serve the chicken and sauce over cooked brown rice and top with grilled asparagus, if desired.
We hope you find this the best chicken marsala you've tried!
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