Showing Tag: "herbal" (Show all posts)

Grass Jelly (Mesona Chinensis) 涼粉

Posted by Kroocrew on Sunday, June 13, 2010, In : China 




A popular, refresher or confection in China and neighbouring Asian countries is called "grass jelly." One of the most common plants used to make grass jelly is Mesona chinensis, an herb in the mint family (Lamiaceae). The plants are boiled in water containing potassium carbonate. The juice is cooked filtered through cloth and then cooled where it solidifies to a gelatinous consistency. I can't remember if a gelling agent such as agar is added or not.
This jellylike material is cubed, mixed w...
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Aw Lam (Lao stew)

Posted by Kroocrew on Monday, September 7, 2009, In : Laos 



Aw Lam is one of those surprises in food experience as you travel. Its rich in flavour and has a very much a Lao earthy taste. The meat source can vary as described in the recipe. One of the most flavoursome Aw Lams is that made with the tendons of the bullock and slow cooked for many hours. It evolves as the most flavoursome and tender dish I think I have enjoyed in SE Asia.



sa-khan is the woody herb material.
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  • Single measurement conversion
  •  This converter is a plain English utility. Type the amount  and the unit name  which you wish to convert from in the upper line and then in the lower line type the units name you wish to convert to. Then click the "Submit" button

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