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.