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Lemongrass Tea

pounding lemongrass

Pound the lemongrass so that the flavour will be released during cooking.

Lemongrass Tea Recipe

If you follow this recipe exactly, you may find that the drink is not sweet at all, and it is intentionally so, as I personally feel it tastes best with only a tiny hint of sweetness. Feel free to adjust the rock sugar to your preference.

Ingredients:

  • 150 grams lemongrass (serai) pounded to release the flavour
  • 5 pandan (screwpine) leaves tied in a knot
  • 5 slices ginger
  • 1.8 litres water
  • 40 grams rock sugar or honey rock sugar to taste

Directions:

  1. In a pot, add the ingredients except rock sugar. Bring to a boil, reduce heat and simmer for about 20-30 minutes.
  2. Add rock sugar and stir until dissolved. Discard lemongrass stalks, ginger and pandan. Drink warm or chilled.

Noob Cook Tips

  1. Pound the lemongrass using a pestle so that the flavour will be released during cooking.
  2. You can add cooked sago to the drink for added texture.
  3. You can add squeezed juice of 1-2 limes to the tea for a varied taste.
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32 comments on “Lemongrass Tea”

  1. Raw sugar made from sugarcane. I think I probably boil it too long after adding the sugar since the sugar doesn’t dissolve easily

  2. I also use clear rock sugar, since that’s the only kind available locally. Probably the lemongrass I used isn’t of good quality. My lemongrass is sort of brownish green n dirty, so I had to peel almost all the outer layers to expose the white core. N when I smashed the stalk, it released very pungent yellowish citronelle oil… If I also use pandan leaves, the chloropyll from the leaves leaches into the tea, giving it a murky brown colour when the tea boils

  3. Haha i grow these 2 plants side by side in front of my house. They spread very fast and they are versatile too.

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