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Friday, 15 November 2013

泰式香茅茶 Lemongrass Tea(nam tak rai)


 
在照顾妈妈的期间,我准备了这道香茅茶给妈妈喝,原先还担心她不接受香茅的味道,没想到她喝了很是喜欢,还把它列入为养生茶,呵呵。。。。

这个香茅茶,是我在泰国餐厅里必点的茶水,茶里头会加入许些的班兰叶进去,茶里头的柠檬香味非常提神,加上淡淡的班兰香味,融合在一起,好喝极了, 当然,它的价钱也蛮漂亮的哦 ^-^
 
从百度的资料里,香茅可以治料风湿,偏头痛,抗感染和改善消化功能,而班兰叶可以治忧郁症,班兰叶的汁液是绿色有机食物,含抗氧成分,有消暑,清凉去火,安神及舒筋活络的功效。
 
好喝又养生,也不需花很长的时间准备,你还等什么呢 ^^




 
食谱取自:The Best Of Thai Home Cooking

材料(4-5人份)
  • 水 2-3 Litres(8-12杯)
  • 香茅 300g(去外壳和根部,拍烂)
  • 班兰叶 5片(打结)
  • 冰糖或白糖 200g(我放150g)

  1. 煮滚一锅水,把香茅和班兰叶加入,盖上锅盖,焖煮10分钟。
  2. 把冰糖或白糖加入,煮至溶化,试味道。
  3. 把渣过滤,可以趁热喝或冷藏了后才喝。




 
Ingredients: ( Serve 4-5)
  • Water ~ 2-3 Litres (8-12 cups)
  • Lemon grass ~ 300g (hard cover removed, ends trimmed and bruised)
  • Pandan Leaves ~ 5, knotted
  • Rock sugar or white sugar ~ 200g

  1. In a pot, bring water to the boil over medium heat.
  2. Add lemon grass and pandan leaves, then cover and leave to boil for 10 minutes.
  3. Add sugar and stir until completely dissolved. Tast and adjust sweetness.
  4. If desired, return mixture to the boil.
  5. When mixture starts to boil, remove from heat and strain.
  6. Serve hot or chilled.


I am submitting this post to Asian Food Fest ( Thailand ), hosted by Lena of Frozen Wings.