add ice, and shake vigorously for 10 seconds—strain into a prepared, chilled glass and top with pebble ice. Garnish with a fresh Makrut lime leaf. 1 qt Lemongrass Syrup** 5 kaffir lime leaves ...

Just before serving, combine the meat with the fried duck skin, fried shallot, fresh herbs and lime juice. Ingredients such as kaffir lime leaves, fried shallots, toasted rice powder and sawtooth ...

Some robust herbs, such as curry leaves, lemongrass and kaffir lime leaves, can be stored whole in the freezer, wrapped in a freezer bag. Potted herbs bought from the supermarket are best kept on ...

A symphony of finely chopped fresh herbs, spices and rice ... torch ginger slices and kaffir lime leaves. Add the roasted coconut shavings (kerisik) to the mixture. Using clean hands or a spatula ...

1 Cups Vodka 7 Kaffir Lime leaves 5 ice cubes 25 ml Ginger beer or ginger syrup Club soda (top-up) Lemon juice In an airtight container, add vodka and kaffir lime leaves to make kaffir lime-infused ...

and the leaves of the plant. If I were to make a curd, I’d use mostly lemon or lime juice, plus whatever juice you can get from the kaffir limes and blend it briefly in a bar blender with a few ...

Cut the coriander stalks into chunks, and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth.

Also called Thai lime or makrut lime, this variety is known for its intensely fragrant leaves. It is a staple in Thai and Southeast Asian cuisine. A Japanese favorite, Yuzu is a highly aromatic citrus ...

You can also experiment by adding extra flavours such as kaffir lime or curry leaves, soy sauce or fish sauce, fresh herbs or your favourite spices. The rice and quinoa together provide a healthy ...

2 fresh green chilies (Bird’s Eye chilies will do wonders) ½ tbsp ml lemon juice 2 Kafir Lime leaves 1 tbsp Mustard oil (first press) For the fish curry: Soak the garlic, green chilies and lime ...