Lemongrass & Kaffir Lime Tea

Lemongrass, a common summer treat, can be enjoyed in your stir-fries, curries, or tea.
Here is my recipe: Lemongrass Kaffir Lime Tea; served hot or cold.

Lemongrass growing in my garden;

Kaffir Lime: fresh leaves and fruit; Rinse and bruise the leaves, shred off the skin of the fruit.


Lemongrass rinsed, bundled, bruised, Kaffir Lime fruit, High Mountain Green Tea (Taiwan);

Put tea leaves, kaffir lime fruit & leaves, lemongrass bundle into a pot,
add boiled water, put on lid and brew for a few minutes.
Voila: Lemongrass Kaffir Lime Tea.

Pumpkin or Zuccini Flowers

After a few showers, the pumpkin vines are growing wild in the backyard,
so how to get them under control?

Eat them.
Yes, the new buds, and fresh stalk and flowers are all edible, despite some hairy bits on them.
Here is my recipe:

Pick up fresh flowers, rinse with water




Battered



Fry until gold and crisp


Cool and drain the fried flowers. The green stem may taste a little bit bitter---
hey, it's bound to chill out your liver in the summer.

Serve with rice porridge/congee, and other summerly beans and corns