4 quarters water
4 tablespoons butter, melted
3 teaspoons dried lemongrass
2 teaspoons dried dill weed
1 teaspoon dried basil
1/2 teaspoon salt
3 tablespoons orange paste
1/2 teaspoon ground ginger
1/2 teaspoon ground white pepper
In a large bowl, combine the four quarters water, the butter, three teaspoons lemongrass, dill pepper, and salt. Stir together and set aside.
Separate orange and ginger pods into two large rectangles. Fold the rectangles lengthwise into small tails. Divide the pureed fruit into the rectangles and place the orange or ginger pods alternately into the fruit tails.
Pour orange or ginger paste, ginger, pepper and lemon juice over orange or ginger pods. Add your preferred spice mixture, steak sauce or hot water. Add the mixture to the popped fruit, cover, and chill in the refrigerator at least 1 hour before serving.