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Difference between revisions of "Pandan - Pandanus amaryllifolius"
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Pandan - Pandanus amaryllifolius (view source)
Revision as of 17:15, 4 October 2016
, 17:15, 4 October 2016→News About Pandan
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''Pandanus amaryllifolius'' has a number of local medicinal uses. Leaf extracts have been used to reduce fever, relieve indigestion and flatulence and as a cardio-tonic. The oil of the leaf is described as stimulant and antispasmodic and is believed to be effective against headaches, rheumatism, and epilepsy and as a cure for sore throats. Pandanus root is also used by traditional practitioners of [[Ayurvedic medicine]] to treat diabetic patients. | ''Pandanus amaryllifolius'' has a number of local medicinal uses. Leaf extracts have been used to reduce fever, relieve indigestion and flatulence and as a cardio-tonic. The oil of the leaf is described as stimulant and antispasmodic and is believed to be effective against headaches, rheumatism, and epilepsy and as a cure for sore throats. Pandanus root is also used by traditional practitioners of [[Ayurvedic medicine]] to treat diabetic patients. | ||
'''Pandan chicken: A dish that leaves you wanting more!''' | |||
*Source:http://www.themalaymailonline.com/eat-drink/article/pandan-chicken-a-dish-that-leaves-you-wanting-more | |||
:By Elaine Ho | |||
KUALA LUMPUR — Any doubts that this dish originates from Asia will be wiped away once you notice the main ingredient here, besides the chicken of course, is screwpine or pandan leaves! | |||
These leaves are quite commonly used in South-east Asian dishes, from meat to fish and even desserts! | |||
Their presence in any dish they are added to is in no way subtle. Pandan lends a distinct, floral-like fragrance to the dish and their sweet, almost rose-like flavour mingles with the natural flavours of the other ingredients. | |||
While they are available in abundance in South-east Asia, looking for them in other countries may be a little difficult. | |||
They are usually sold either dried or frozen in Asian stores, though they may even be available in paste form in some other places. The fresh leaves are much more effective at providing flavour and a stronger aroma compared to the dried ones, making them the first choice in most dishes. | |||
For this dish, the gentle flavour of the pandan leaves softens the strong taste of the chicken, resulting in appetising bites of chicken meat. Wrapping the chicken pieces with pandan leaves also allows the meat to be tender and flavourful when they are fried, encased in the protective embrace of the strips of these aromatic leaves. | |||
This makes them excellent appetisers, as they succeed in only teasing your tastebuds. Or you could also serve them as delicious snacks, though you might have to make large quantities...once you try them, it’s really going to be quite difficult to remember that they are just snacks. | |||
:Pandan chicken | |||
Preparation time: 4 hours (including marinading time) | |||
Cooking time: 15 minutes | |||
Serves: 4-6 | |||
400g chicken thighs, deboned, skinned and cut to bite-sized pieces | |||
1/4 tin of sweet corn kernels, water discarded | |||
1 stalk lemongrass, smashed with the back of a knife | |||
1 tablespoon fish sauce | |||
1 teaspoon salt | |||
1 teaspoon sugar | |||
1 teaspoon grated ginger | |||
A dash of pepper | |||
1/2 teaspoon curry powder | |||
1/2 cup coconut milk | |||
Approximately 10 pandan leaves, washed and pat dry | |||
Vegetable oil for deep frying | |||
1. Marinade chicken pieces with lemongrass, fish sauce, sugar, salt, grated ginger, pepper, curry powder and coconut milk in a large bowl. Marinade for 3-4 hours. | |||
2. Wrap marinaded chicken pieces with pandan leaf. Start by creating a simple knot in the middle of the leaf. Place 2 pieces of chicken pieces and a teaspoon of corn kernels. Wrap it further with the remaining part of the leaves and secure with a toothpick. | |||
3. Using a deep wok, add vegetable oil (enough for deep frying) and place wok over high heat. | |||
4. Deep fry wrapped chicken pieces in hot oil for three-four minutes or until golden brown. Fry in batches of 3. | |||
5. Pat dry deep-fried chicken pieces with absorbent paper. | |||
6. Serve immediately. Remember to remove pandan leaf before biting into chicken pieces. | |||
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'''A tech prop for tradition, screw pine industry gets a lifeline''' | '''A tech prop for tradition, screw pine industry gets a lifeline''' | ||
*Source:http://www.thehindu.com/news/cities/Thiruvananthapuram/a-tech-prop-for-tradition-screw-pine-industry-gets-a-lifeline/article7491251.ece | *Source:http://www.thehindu.com/news/cities/Thiruvananthapuram/a-tech-prop-for-tradition-screw-pine-industry-gets-a-lifeline/article7491251.ece | ||