To those who are not familiar with Pandan and Lemon Grass Leaves let me introduce you to these two very common herbs in Sarawak.
Pandan leaves can be found in many places in Sarawak. This plant grows well in shady places and can grow into large bushes which when cut will emanate pleasant powdery vanilla-like aroma.
People use "pandan" leaves in cooking food such as sweet cakes and porridge. It has a pleasant aroma that can blend well with other flavor.
Lemon grass is also a common local cooking ingredient. People use it for cooking meat and fish dishes. Some people even make refreshing drinks with its fresh young pulpy bulbs (crushed and squeezed for the zest). This plant has a fresh sharp citric smell .
While the use of "pandan" leaves is generally safe there are some people who are allergic to lemon grass especially when it is used in cooking some food. Pregnant women are often advised not to use too much products (essential oil and shower gel) made of lemon grass extract too. So as a precautionary measure anyone thinking of using "pandan" leaves or lemon grass should check with their doctors first to avoid any unwanted effects.
Stuffs You Will Need:
1. Chopping board.
2. A sharp knife/or a pair of scissors.
3. A container
4. Various containers to keep their potpourri.
5. A heap of pandan leaves.
6. 2 small heaps of lemon grass.
7. Lemon (sliced).
Steps for making:
1. Chop the pandan leaves and lemon grass on the chopping board and put them in a plastic food container.
2. Mix the leaves well and squirt few drops of lemon juice on them.
3. Put enough amount of the potpourri into the small vases or containers.
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