Lemongrass Jelly

When I was in Bangkok earlier last week for a short business trip, I headed for my favourite supermarket jaunt after my appointment. I love going to this particular supermarket at the basement of the upmarket mall, Paragon - for 2 reasons -
1. the variety of local fast food is a treat, there is so much to eat but so little space in the stomach to hold them.
2. the spread of local fruits, vegetables and Thai cooking ingredients are so complete that I can spend hours wandering up and down the aisle.

As this was a short trip, I did not bring a check in luggage with me, hence, I really had to retrain myself as I browsed. Mangoes are in season now and faced with the plump, juicy fruits, I watched longingly as shoppers buy them by the boxes. Then, there were the pink pomeloes, pomenagrates, biwas... as tempting and colourful as they may be, I am glad I didn't get any of them. I ended up buying, of all things - Lemongrass!

I have always loved lemongrass and I will find ways to add them to different dishes. The scent of Lemongrass calms me and whether it is just sipping a Lemongrass drink or burning the oil in my oil burner, it always evoke an exotic, spa-like atmosphere.
Lemongrass are readily available in Singapore and are not uncommon for us. But the ones that caught my eyes at the Thai supermarket are so clean, white and young - I just couldn't resist. I ended paying S$0.50 for about 15 pieces of  lemongrass. When I worked with them today, I really regretted not getting more, for the fragrance is so much more superior than the ones we get in Singapore.

It has been terribly hot in Singapore for the last 2-3 weeks.  Making a cold treat with the Lemongrass is a no-brainer. I used to serve a drink made by boiling Lemongrass and pandan leaves at my gathering parties. It has somewhat become my signature drink among friends. Improvising on this leads to a jelly recipe I saw in Forest Leong's Thai Cookbook. Forest Leong is local celebrity chef Sam Leong's wife. She is Thai and one of the sweetest ladies I have ever met. I have attended one of her cooking classes and her instructions were clear and she was eager to impart knowledge.

The concoction, gelled with gelatine and served with a squirt of lime juice and a dollop of Lime Sorbet is the ultimate chill out dessert for today's hot and humid weather. I thought I could even sense a breeze blowing as I dug into the jello...


Recipe (adapted from Forest Leong's Cooking Classics, Thailand)

Lemon grass           10 stalks, bruised and chopped
Kaffir Lime leaf       4-5
Pandan leaves         3, knotted
Mint leaves             a handful
Water                     3 litre
Gelatine powder     40g
Sugar                      200g (I cut it down by half)
Lime                       1

Method :

1. Bring Lemon grass, kaffir lime leaf, pandan leaves and mint leaves and water to boil. Lower heat and simmer for 1 hour.

2. Remove from heat and strain out the leaves. Continue to heat the strained liquid while adding sugar and gelatine powder. Stir well until sugar is completely dissolved .

3. Pour into container to cool down. Chill in fridge to solidify jelly.

4. Scoop out jelly into serving bowls and top with lime sorbet, lime zest and a squirt of lime juice.