Kaffir Lime Leaves
Kaffir Lime is a different species to the Tahitian Lime from which the marketed fruit is obtained. Kaffir Lime is grown for the leaves for which there is a demand particularly in Thai cuisine. The leaves are not prolifically produced, and the ... [... more]
NSW Agriculture |
Tahitian lime (Citrus aurantifolia)
The most fashionable citrus at the moment is the lime. Demand for varieties like Tahitian and Kaffir has built up tremendously over the last few years, probably because they are so popular in Asian cooking. Limes are an excellent source of ... [... more]
Burke's Backyard |
Seafood & Green Papaya Salad with Hot & Sour Dressing
Bring large pot of salted water to boil, blanch squid for 30 seconds. Remove and cool. In a large bowl, toss seafood with pawpaw, golden shallots, coriander, mint leaves, Iemongrass, kaffir lime leaves and hot and sour dressing. Transfer to ... [... more]
Burke's Backyard |
Authentic Thai Tom Yum Soup
In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until cooked ... [... more]
All Recipes AU |
Lemon Myrtle Leaves serving ideas
Add to curries or Asian dishes in place of lemongrass or Kaffir lime leaves home - recipes - lemon myrtle - Lemon Myrtle Leaves serving ideas For that exotic background flavour that few will pin point Add to salad dressing Use in stirfries, ... [... more]
Tropical Fruit World |
Tom Yum Soup
In a large saucepan or wok bring chicken stock to the boil with the lemongrass, kaffir lime leaves, garlic and ginger. Simmer for 5 minutes to allow flavours to infuse. Toss in mushrooms and cook for further 3 minutes. Add the chicken and ... [... more]
Australian Womens Weekly |
Thai beef salad in lettuce cups
In a wok or medium pan heat olive oil. Add beef and garlic and cook for 3- 4 minutes breaking up clumps gently. Transfer to a medium bowl. In a small bowl combine fish sauce, lime juice, chillies and palm sugar. Add lemongrass, kaffir lime ... [... more]
Australian Womens Weekly |
Akira - NAREN YOUNG
In a tumbler glass, muddle the cucumber, kaffir lime and elderflower cordial. Fill remaining glass with crushed ice and top with ginger beer. Half fill the glass with crushed ice and stir well. Garnish with a slice of cucumber. 10ml elderflower ... [... more]
Australian Womens Weekly |
Steamed flathead fillets with ginger and chilli
Combine ginger, garlic, chilli, kaffir lime leaves, coriander, lime juice, fish sauce and ketchup manis in a mortar and pestle or food processor until smooth. Place 1/2 the marinade with the fish fillets and marinate for 10 minutes. Keep the ... [... more]
Australian Womens Weekly |
Chicken and Green Mango Salad
Place chicken in a medium sized saucepan. Cover with coconut milk, topping with a little water if chicken is not completely covered. Add lemongrass, galangal and kaffir lime leaves and slowly bring to a simmer. Simmer for 5-10 minutes and remove ... [... more]
Australian Womens Weekly |
Tropical fruit salad
Make syrup by combining sugar and water in small saucepan; bring to a boil, stirring constantly in order to dissolve sugar; simmer 2 minutes; cool. Pound kaffir lime leaves and lemongrass in mortar and pestle. Add sugar syrup and pound to infuse; ... [... more]
Australian Womens Weekly |
Thai Chicken And Coconut Soup (Tom Kha Kai)
Pour the chicken stock into a wok over a high heat. Add the Kaffir lime leaves, lemon grass, ginger, chillies, coriander stems and roots. Bring to the boil and reduce the heat to a simmer for 10 - 15 minutes pressing the solids with a wooden ... [... more]
Australian Womens Weekly |
