Volume VEasternMalaysian & Indonesian
Inspired by: Serai–pandan tea
- All year
Lemongrass–Pandan–Ginger Tea
- Serves
- 4
- Portion
- 200 ml
- Time
- 15 min
- Texture
- Liquid
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Lemongrass | 2 stalks, bruised | 30 g | 150 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | 2 pandan leaves | 3 g | 15 g | |
| Ginger, fresh | 4 slices | 10 g | 50 g | |
| Water | 4 cups | 1000 ml | 5000 ml | |
| Jaggery (gur) | 2 tsp (optional) | 10 g | 50 g |
Method
How to cook it
Step 1: Simmer everything 10 minutes.
Step 2: Strain; sweeten lightly.
Nutrition
Per serving, estimated
12kcal
Energy
0.1g
Protein
0g
Fat
2.9g
Carbohydrate
0.1g
Fibre
0g
Salt
Low salt · 0 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Appears in
- Menus for Eastern kitchens · Autumn · Day 1
- Menus for Eastern kitchens · Autumn · Day 2
- Menus for Eastern kitchens · Autumn · Day 4
- Menus for Eastern kitchens · Autumn · Day 6
- Menus for Eastern kitchens · Autumn · Day 7
- Menus for Eastern kitchens · Winter · Day 5
- Menus for Eastern kitchens · Spring · Day 1
- Menus for Eastern kitchens · Spring · Day 3
- Menus for Eastern kitchens · Spring · Day 4
- Menus for Eastern kitchens · Spring · Day 7
- Menus for Eastern kitchens · Summer & Monsoon · Day 4
- Menus for Eastern kitchens · Summer & Monsoon · Day 7
- Mid-Autumn Festival
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