Benefits of Lemongrass

Lemon grass

Lemon grass (cymbopogon citratus) is commonly used in herbal tea, or used raw, crushed or powdered. It is also used in cooking such dishes as soups or curry. Lemon grass is known for its ability to aid in digestive health, pain relief as well as for its antibacterial and antifungal properties. Here is how it can help and how it can be used.

Effects

Lemongrass has been found to help in recovery of the common cold and flu, reducing fevers, cramps, flatulence and arthritic pain as well as aid digestion especially in children. It has been used in Chinese medicine for a very long time. Citral is the main element in lemongrass, which gives it its fresh lemon scent and repels insects. Researchers in Israel at Ben Gurion University have found that daily intake of 1,000mg of citral represses cancer cells and helps battle depression

Considerations for Cooking

The stalks of lemongrass can be chopped or pounded for use in Thai and Indian cooking. The flavor goes well in sauces, in stir fry, curries, soups and with fish. Current studies are being conducted to investigate the beneficial properties in tom yum soup for which lemongrass is a main ingredient. This soup is thought to have immune-boosting properties and even posses the ability to help fight cancer.

Herbal Insect Repellant

Lemongrass is similar in properties to citronella grass and so has some of the same repellant effects on insects. It can be crushed and rubbed directly onto the skin to help stave off annoying bugs. It is also an ingredient in the making of citronella candles, soaps and sprays.

Prevention/Solution

Due to the significant fungicidal activity toward common infection-causing fungi, lemongrass is sometimes used to help prevent and cure athlete's foot and other fungal infections. James A. Duke, PhD, suggests in his book "The Green Pharmacy" to enjoy one to four cups of lemongrass tea every day. "For additional antifungal benefit, apply the spent tea bags directly to the affected area," he writes.

Udang Serai

Bahan-Bahan:

800 gm udang (digoreng terlebih dahulu hingga garing)

minyak masak

2 batang serai

20 gm baanwg putih (dicincang)

60 gm bawang merah (dicincang)

20 gm daun kunyit (dihiris halus)

1 sudu kecil jintan manis (ditumbuk)

3 sudu makan sos tiram

30 gm cili kering (direndam dan dihiris tanpa biji)

2 sudu kecil serbuk pati ikan bilis

1 cawan air

1 biji air limau nipis

Sedikit tepung jagung dicampur sedikit air

Garam dan gula secukup rasa

Bahan-bahan  seperti serai, bawang putih, bawang merah, daun kunyit, cili kering. Kesemuanya anda kisar terlebih dahulu.

Cara Penyediaan

1. Panaskan minyak, masukkan bawang, putih, bawang merah dan kacau hingga naik bau. Masukkan jintan manis, serai, daun kunyit, cili kering dan kacau hingga rata

2. Masukkan udang, sos tiram, serbuk pati ikan bilis, air dan kacau seketika.

3. Masukkan air limau nipis, garam dan gula secukup rasa.

4. Masukkan bacuhan tepung jagung

Butter Cake

Ingredients (serves 12)

• 250g butter, softened
• 1 cup caster sugar
• 2 teaspoons vanilla essence
• 3 eggs
• 2 1/2 cups self-raising flour
• 2/3 cup milk
• icing sugar mixture, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.
2. Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
3. Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
4. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Dust with icing sugar. Serve 

Kuih Kesui

Bahan-Bahan:

1) 250 ml air

2) 60 gram gula pasir

3) 2 helai daun pandan, disimpul

4) 185 gram gula melaka (hancurkan)

5) 120 gram tepung sagu

6) 150 gram tepung beras basah

7) 1 sudu teh air kapur

8) ½ biji kelapa muda parut

9) ½ sudu teh garam

Cara Penyediaan:

1) Didih gula melaka bersama gula pasir, air dan daun pandan di dalam periuk hingga gula larut manjadi sirap gula.

2) Masukkan tepung beras, tepung sagu dan air kapur di dalam mangkuk. Tapis sirap gula ke dalam adunan tepung dan kacau hingga sebati dan tidak berketul-ketul.

ke dalam loyang.

3) Panaskan kukusan. Masukkanloyang kedalam kukusan. Kukus selama 20-30 minit (sehingga masak). Setelah masak sejukkan dan potong.

4) Sementara itu gaul kelapa bersama garam.

5) Taburkan kelapa pada kuih yang telah dipotong.

KERABU JANTUNG PISANG

Bahan – Bahan:

 1 biji jantung pisang

 5 tangkai ulam raja

 1 biji mangga muda

100 gm tauge

 5 tangkai cili merah

 1 ulas bawang merah

1 sudu besar ikan bilis tumbuk

Garam secukup rasa

CARA-CARANYA:

1. Belah dua jantung pisang dan celur di dalam air panas selama beberapa minit sehingga

lembut. Hiris halus dan masukkan ke dalam mangkuk.

2. Hiris halus ulam raja dan mangga muda. Gaulkan bersama jantung pisang tadi.

3. Tumbuk cili merah dan campurkan dengan bahan-bahan di dalam mangkuk tadi.

4. Masukkan juga ikan bilis tumbuk dan garam secukup rasa. Gaul rata.

5. Masukkan tauge dan bawang merah yang telah dimayang halus. Gaul sebati dan hidangkan.

Daging Salai Masak Lemak Cili Api

Bahan-Bahan:

500gm Daging Salai

1 biji Mangga Muda

1500ml santan (kalau nak kuah byk lebih tambah lagi)

20 biji cili api (kalau nak pedas tambah lah cili lagi)

1 inci kunyit

Garam secukup rasa

Cara Penyediaan:

1. Daging salai dihiris nipis.

2. Tumbuk cili api dengan kunyit sehingga lumat.

3. Rebus daging salai dengan cili yang telah ditumbuk sekejab. Ini untuk memastikan daging salai empuk dan cili masak sempurna.

4. Apabila daging telah empuk, masukkan santan dan garam.

5. Mangga dikupas kulit dihiris nipis. Kacau gulai sehingga mengelegak. Rasakan garamnya.

6. Masukkan mangga yang telah dihiris, biar gulai mengelegak sekejap. Tutup api.

Sambal Goreng Jawa

Bahan-Bahan:

3 keping tauhu (potong dadu kemudian goreng)

3 biji kentang  (potong dadu dan goreng)

1 keping tempe (potong dadu dan goreng)

5 - 8 batang kacang panjang (hiris menyerong dan nipis)

8 -10 biji cili kering (gunting nipis-nipis)

1 paket kecil suun – (rendam dan potong sedikit)

1 paket kecil tauhu kering (rendam dan potong kecil)

1/2 cawan udang  buang kepala dan kulit)

3 - 5 biji bawang merah

3 ulas bawang putih

2 sudu besar kicap manis

1/2 cawan santan pekat

Garam secukup rasa

Lada sulah secukup rasa

Minyak secukupnya

Serbuk perasa secukupnya

Cara Penyediaan:

1. Tumis bawang merah, bawang putih, cili kering hiris yang telah direndam hingga wangi.

2. Kemudian masukkan udang hidup, santan, sayur-sayuran, suun, tauhu kering dan bahan-bahan yang telah digoring.

3. Masukkan garam, lada sulah dan perasa, dan kacau rata.

4  Angkat dan hidang.

Petua Untuk Lembutkan Bubur Kacang

Bubur kacang, gandum atau pulut hitam sering menjadi hidangan minum petang. Walau bagaimanapun, anda pasti menghadapi masalah untuk menghidangkan bubur kacang kerana lambat empuk. Untuk mempercepatkan proses memasak bubur kacang ini, elakkan masukkan garam dan gula semasa merebusnya supaya tidak keras. Tunggu hingga kacang menjadi empuk, barulah dimasukkan garam serta gula.

Petua Untuk Jemput-Jemput Menjadi Lembut

Jika anda inginkan jemput-jemput (ataupun cekodok) menjadi lebih lembut dan enak, masukkan air perahan limau nipis (buang bijinya)  ke dalam adunan tersebut. 

The Basic Ravioli Filling Process:

Ingredients:

½ lb Ground Beef (mince)
3 oz Parmesan Cheese
¼ Onion
2 - 3 cloves Garlic
1 Egg
some Fresh Oregano
some Fresh Parsley

Now onto photos of the process!

Here are the ingredients.. A ½ lb or so of ground beef, 3 oz of parmesan cheese, ¼ of an onion, 2 - 3 cloves of garlic, and some fresh oregano and fresh parsley



I then chopped and minced the 2 or 3 cloves of garlic (could have been 4 though, I dig garlic, heh) and the ¼ of a white onion by hand with my usual chef's knife..

I grated up a little more than ½ the 5 oz wedge of parmesan cheese, you could use more though..

Note: You can buy a bag of parmesan cheese that is already grated, but it usually costs more. And if you're doing this you probably enjoy cooking, so why skip part of the fun? I started browning the ground beef in a skillet, and then added in the chopped and minced garlic and onion mid-way through cooking. I didn't want to burn the garlic, so I added it in a little while after the meat had started cooking.

After a little while longer over low to medium heat the ground beef, garlic and onion were done.

Since we don't want any more moisture and liquid inside the ravioli dumplings than is absolutely necessary I drained the cooked ground beef, garlic and onion in my spaghetti colander.

I pulled the leaves off several sprigs of fresh oregano and parsley (some stems won't hurt though if they end up in the mix) to chop up and add to the other filling ingredients.

Although you can do this with a knife (like I used to), it is quicker to use food processor 

And here is the browned ground beef with onion and garlic, chopped herbs, and grated parmesan cheese ready to combine.

We mix in the chopped fresh oregano and parsley, then add in the grated parmesan cheese and mix the whole thing together..

We'll be adding in 1 or 2 (it's up to you) eggs into the mix now to blend it all together nicely..

Then whisk or beat the eggs with a fork, and stir into the filling mixture.

And here it is ready to fill ravioli dumplings with!

Homemade Pasta Dough-Ravioli

Homemade Pasta Dough (this can be used for any type of fresh pasta, not only for ravioli) This ingredients list is very loose, and you should play with the proportions until you get a nice soft and supple dough. If the dough is very firm and hard to knead – add more egg yolks or water. If the dough is too soft and sticky to knead, add a little more flour until you can work with it. Don’t worry about it much, as long as you can knead the dough until it is smooth and elastic then you will be better than fine. 3 cups of flour 5 egg yolks ½ tsp salt Enough water to make a smooth dough (if needed) Beat the egg yolks and add them and the salt to a mixing bowl already filled with flour. Use your hands and mix to form a dough. If you can’t get all the flour hydrated into a dough, add more water until you can form a nice firm but sticky dough. Knead the dough for about 10 minutes, or until it is smooth and stretchy. Although you can roll out the ravioli sheets immediately, letting the dough rest for 20 minutes or more allows the proteins in the dough to relax and makes rolling much easier. Rest the dough covered under the mixing bowl so it won't dry out too much. Rolling out the Ravioli Pasta Sheets The Basic Ravioli Pasta Process:

Now onto photos of the process!

Start by sifting together flour and a pinch of salt.

Whisk or beat with a fork the 2 eggs, teaspoon of olive oil(cooking oil) and 1 - 2tablespoons of water
Form the flour mixture we sifted earlier into a mound on any flat surface. Then form a well or hole in the center of the mount and pat the sides in so they're stable.

Pour about little by little of the egg, oil and water mixture into the well in the flour.. After you start working the dough you'll add in the rest.

Use two fingers to start mixing the egg mixture into the flour gradually, while supporting the wall of the mound with your other hand. Supporting the mound with your other hand will prevent the wall from collapsing and the egg mixture from leaking all over the place.Note: Don't force the dough to take all of the flour. You'll probably have some flour left over when the dough has come together

After a while it'll start to look like dough! And since I don't yet own a pasta machine (and will be rolling it out by hand) I kneeded it for around 8 - 10 minutes or so, dusting the surface with flour as needed so it won't stick.. Then form the dough into a nice ball.

After forming the dough ball, wrap it pretty tight with plastic wrap and place it in the refrigerator for a least an hour to rest. Don't skip this step!, like any other dough this won't work well without first 'resting' it for a little while.

After removing the dough from the fridge I let it sit for 10 or 15 minutes on the counter so it would be a little easier to work with.. I then cut the dough lengthwise into two pieces so I could roll them out into thin strips.

Then start rolling out the dough, dusting the board and dough lightly with flour as needed, while trying to keep it somewhat in a straight line. If found it can want to roll out into a curve, then apply more pressure to one side of the rolling pin when needed and also move and stretch it a little by hand to keep it straight.Note: The reason we let the dough 'rest' for an hour in the fridge earlier was to allow the gluten proteins to get going so the dough is pliable and doesn't want to tear while we roll it out and work with it..

Once had rolled out the pasta dough to about the thickness of a nickel, trimmed it a little on each end and the sides with my trusty pizza cutter.. I had wrapped the other chunk of dough in plastic wrap so it wouldn't dry out while I worked with the first half.Note: Mid-way through rolling I had cut the dough strip into two pieces since my board is too short, and then finished rolling out each piece. If you have a pretty long counter top, or table, this won't be necessary..

Now fetch the Ravioli Filling, made earlier and place small globs of filling spaced apart enough so we'll be able to close and completely seal each ravioli dumpling.Then whisk or beat together with a fork one egg and a couple tablespoons of water. Use a brush to lightly (don't over due it) brush on the egg wash in the center, outer edge, and in between each of the dumplings. This is the 'glue' that will seal each ravioli together.

Fold over the other half of the pasta and seal each ravioli, while trying to make sure there's no air trapped inside with the filling. Press the edges down good for a tight seal!

Use a pizza cutter again (you could also use a knife) to cut the strips into individual ravioli dumplings. Pick each up and press the edges of each between your fingers to make sure there is a nice tight seal.

You can put them in a freezer bag and into the freezer until you're ready to use them. When ready to cook put the frozen ravioli right into a pot of rapidly boiling water for 4 to 8 minutes or until tender and slop on your favorite marinara or pesto sauce or bolognese sauce....!