This recipe may be sim­ple, but it is full of healthy prop­er­ties, in­clud­ing Vi­ta­mins A, B and C, and es­sen­tial min­er­als

New Straits Times - - News -

AN easy-to-make Lemongrass Chicken is my choice of com­fort food for the start of my cooking col­umn this week. It’s a fra­grant, spiced chicken stew I grew to love dur­ing fre­quent vis­its to a friend’s house more than 20 years ago.

She served it for din­ner sev­eral times, and I de­cided to try cooking it.

It was not dif­fi­cult, so I put my own spin on it by adding fish sauce.

When you fry chicken with fish sauce over high heat, it has the de­li­cious aroma of bela­can , or shrimp paste.

You can serve this Lemongrass Chicken with rice, or add it to kon-lo noo­dles (tossed with gar­lic oil and soy sauce) and gar­nished with boiled or stir-fried veg­eta­bles with choysam.

For a healthy touch, I will cook or­ganic black mil­let soba, kon-lo style.

The well-loved lemongrass, or serai, has an­tibac­te­rial, anti-fun­gal and anti-mi­cro­bial prop­er­ties. It helps in detox­i­fi­ca­tion, aids di­ges­tive health, gets rid of wind and is a good di­uretic.

It con­tains Vi­ta­mins A, B and C, fo­late as well as some es­sen­tial min­er­als.

It’s a vi­tal in­gre­di­ent in our cur­ries or any dish that needs chilli and spice, es­pe­cially in Malay, Ny­onya, Thai and Viet­namese cooking. Lemongrass also adds an ap­petis­ing fra­grance to fish soups and meat stews.

When I was a kid, I was prone to rashes and skin al­ler­gies. My mother used to boil lemongrass wa­ter for me to bathe in. Some­how, it re­lieved the itch­ing.

The writer is a for­mer chief sub-ed­i­tor of ‘Life & Times’ for the ‘New Straits Times’. She is the au­thor of ‘Fresh In­gre­di­ents’, a cook­book pub­lished by Mar­shall-Cavendish.

(Clock­wise, from top) A fra­grant stew of Lemongrass Chicken; Gar­lic, onions, chill­ies and lemongrass are some of the in­gre­di­ents needed; Lemongrass Chicken served with ‘kon-lo’ black mil­let soba and veg­eta­bles.

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