Lemongrass Agar-agar 香茅燕菜
Lemongrass is used frequently in culinary and medicinal purposes. For reference, here.
Lemongrass can be easily seen/found in our local markets here, remember to choose the lemongrass with thicker bulb end as most of the flavour is in the thicker bulb end, which can be added whole to dishes, or peeled, then crushed or chopped. For reference, click here.
In addition, it freezes well. I always keep a few stalks in my freezer for emergency/future use. Trim the top and keep in a zip lock bag, then just thaw it to room temperature before using.
Besides using it for curries, I used it for boiling drink with barley or lemon. To know more about lemongrass preparation, click here.
Today I used it to make agar-agar 😊
Ingredients:
5 stalks Lemongrass 香茅
100g Water 水
4 blades Pandan Leaves, knotted 班兰叶
10 g Agar-agar Powder (1 tbsp) 燕菜粉
5 g Jelly Powder, optional 果冻粉 *N1
1200 g Water 水
150 g Honey Rock Sugar 石蜂糖 *N2
Prepare in advance:
1. Get ready mould/container for agar-agar mixture. Damp with water. Set aside.
2. Wash lemongrass, use the white sections. Roughly chopped.
Preparations:
1. Blend the lemongrass with (100g) adequate water. (Thermie: 1 minute/MC/Speed 0-6)
2. Strain to get the juice.
3. Add water, pandan leaves, lemongrass juice, agar-agar powder and sugar to pot. Bring to boil.
(Thermie: 8 minutes/MC/100c/Speed 1)
4. Remove pandan leaves and strain lemongrass agar-agar mixture through sieve into prepared mould, let it cool completely and refrigerated.
Note:
N1 - Jelly powder is to achieve softer texture. It can be substituted with 1 tsp agar-agar powder.
N2 - Can be substituted with caster sugar and the agar-agar color will be lighter.
Thank you for stopping by and happy agar-agar making!
Lemongrass can be easily seen/found in our local markets here, remember to choose the lemongrass with thicker bulb end as most of the flavour is in the thicker bulb end, which can be added whole to dishes, or peeled, then crushed or chopped. For reference, click here.
In addition, it freezes well. I always keep a few stalks in my freezer for emergency/future use. Trim the top and keep in a zip lock bag, then just thaw it to room temperature before using.
Besides using it for curries, I used it for boiling drink with barley or lemon. To know more about lemongrass preparation, click here.
Today I used it to make agar-agar 😊
Here is the recipe for sharing:
5 stalks Lemongrass 香茅
100g Water 水
4 blades Pandan Leaves, knotted 班兰叶
10 g Agar-agar Powder (1 tbsp) 燕菜粉
5 g Jelly Powder, optional 果冻粉 *N1
1200 g Water 水
150 g Honey Rock Sugar 石蜂糖 *N2
Prepare in advance:
1. Get ready mould/container for agar-agar mixture. Damp with water. Set aside.
2. Wash lemongrass, use the white sections. Roughly chopped.
Preparations:
1. Blend the lemongrass with (100g) adequate water. (Thermie: 1 minute/MC/Speed 0-6)
2. Strain to get the juice.
3. Add water, pandan leaves, lemongrass juice, agar-agar powder and sugar to pot. Bring to boil.
(Thermie: 8 minutes/MC/100c/Speed 1)
4. Remove pandan leaves and strain lemongrass agar-agar mixture through sieve into prepared mould, let it cool completely and refrigerated.
Note:
N1 - Jelly powder is to achieve softer texture. It can be substituted with 1 tsp agar-agar powder.
N2 - Can be substituted with caster sugar and the agar-agar color will be lighter.
Thank you for stopping by and happy agar-agar making!
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