Back by popular demand The Remarkable Ladies’ Evenings at Sokol’s, Hakablan 41/18 Har Nof.
This time enjoy Rivca Hildenbrandt, bat Yisroel, linguist, and physics student. Fantastic topic: ‘View of Physics Deeply without Math’
8:15 p.m. to 9:15 p.m. but come at 8 p.m. to avoid being rude January 13, 2016 Wednesday
Please don’t miss this once in a lifetime chance to learn about Hashem’s infinite universe and modern science breakthroughs explained for laymen.
No charge Questions: 02 6522 706 Mrs. Sokol
Maale Adumim Food Auction!
Only days left to register your goodies for Maale Adumim’s 5th Food Auction! Deadline for submitting donated food items is this Sunday, Jan. 10, 2016.
This exciting and fun charity project is open to everyone – women, men and children.
You can offer for auction any of your favorite home-made foods (as long as it’s kosher, it’s in).
A list of all items offered will then be generated,
and then everyone will have the chance to bid on any items they’d like to buy. Highest bidder(s) win!
All funds collected go to Keren Nevo that provides
financial support to needy Maale Adumim residents
(coordinated by Rav Elisha Aviner, in cooperation with
the city’s Welfare Dept).
You can enter your donation on the auction googledoc
by pressing here
or, if you want your donation to be a surprise, contact Adina with any questions firstname.lastname@example.org
Friday, January 29, 2016, is the final date when foods will be delivered (or you can arrange winner to get the
item at a later date).
So…. start thinking of yummy, fun dishes to make and
auction off! Adina Kischel email@example.com
I just returned with a batch of dry Lemongrass:
It is very prominent in Thai cooking and we have many residents from Thailand in Israel;
Lemon Grass: Cooking With Thai Lemon Grass
Lemon grass is a prominent Thai food ingredient. The thick stem like appearance of lemon grass, is not the same as grass as we normally know it to be. The lower portions of the lemon grass stem is often sliced (round) and used in salads and other dishes. Grocery stores often stock dried lemon grass and lemon grass powder, these can be used as substitutes.
Lemon Grass, What Is Thai Lemon Grass? http://www.thaifood.food-recipe-cooking.com/lemon-grass-01.htm
When talking about lemon grass, most of us would visualize thin streaks of grass. The above lemon grass image shows something quite different. Lemon grass, also called Thai lemon grass (in Thailand) is more like a stalk or stem. Pieces of this stalk are cooked in various dishes, the upper portions of lemon grass are often boiled in soups. Fresh food marts normally sell lemon grass in lengths of around 8 inches, or 20cm. The origins of lemon grass can be traced to China, Vietnam, Thailand and Malaysia. The distinct lemon (citrus) aroma of lemon grass has impressed cooks in many more countries. Today, fresh lemon grass stalks, powdered lemon grass and dried lemon grass are options available to cooks. The best flavour is ofcourse available by using fresh lemon grass, use the other options only if you cannot find fresh lemon grass stalks. The Thai word for lemon grass is takraai.
Lemon Grass, History And Aroma Of Lemon Grass
If you look at the tremendous popularity of lemon grass in Europe and North America, it is hard to believe that the true origins of lemon grass are in South East Asia. This lemon scented grass is grown on a commercial scale in Thailand, Malaysia, Vietnam and China. A typical piece of lemon grass would be around 8 inches (20cm) long with a slight bulge towards the end. Lemon grass might look a little like a fat spring onion, but the aroma is distinctly different (from spring onions). The color of lemon grass is a pale green with, slight brownish (or brownish pink) portions. To get the true aroma of lemon grass, you will need to cut the stem. This releases the distinct citrus aroma that is bound to stimulate your taste buds. It is this lemon aroma and flavour that gives lemon grass it’s name. Regarding the taste and flavour of lemon grass, it could be described as an intense lemon flavour. You will also get a slight ginger flavour when tasting lemon grass.
Cooking With Lemon Grass
Numerous South-east Asian dishes use lemon grass. In Thailand, ‘takraai’ which is the local name for lemon grass, is used in salads, soups, stir fried dishes etc. Lemon grass is often pickled and eaten along with rice dishes. The abundance of lemon grass in Thailand, has made it an important ingredient in Thai food. A very interesting feature of Thai cooking is to flavour hot cooking oil with slices of lemon grass, ginger or galangal. This also creates a terrific aroma in the kitchen, try this and you will agree. The ‘oil flavouring’ is done as the oil is being heated and before, the main ingredients are put into the heated oil pan.
There is more than one way in which lemon grass can be used in the cooking process. Before you use either of the processes, remember to trim off the base of the lemon grass. Notice the lemon grass image shown above, cut off around 1cm from the base. The remaining length of the lemon grass is what needs to be used in cooking. The stalk of the lemon grass is the upper portion above the bulbous base. This portion is slightly crushed with a wooden pestle and boiled in soups and stews. The slow cooking releases the aroma of the lemon grass. You can take off the lemon grass and discarded it once the cooking process is finished. If you have a Thai food recipe for a salad or stir fried dish, you could use the bulbous portion. This is the lower portion of the lemon grass, remember you have already trimmed the base away. If you have not done so, chop off around 1cm from the base of the lemon grass, we will not be using the small cut off piece. You can use around 5cm which is about 2 inches, eitherslice it (round slices) or chop it finely into small pieces. These sliced or chopped lemon grass pieces can now be used to make your salad or stir fried dishes. Many Thai food recipes use this method to cook lemon grass.
Closer Image Of Thai Lemon Grass
Both lemon grass and Thai lemon grass, mean the same thing. The lemon aroma is released the moment the lemon grass is cut. The aroma gives it the name ‘lemon grass’.
Some More Notes On Lemon Grass
Fresh lemon grass is available in most countries, dry lemon grass and powdered lemon grass can be used instead of fresh lemon grass. Use these options only if fresh lemon grass is not available. A teaspoon of powdered lemon grass would be equivalent to using a stalk of fresh lemon grass. You can also find packets or containers of ‘lemon grass paste’, this is wet and does retain a fair degree of aroma and flavour. Follow the instructions on the packet or container to store your lemon grass paste. Some people suggest using lemon instead of lemon grass. Lemon does not have that punch and intensity of fresh lemon grass. If you are one of those persons who suffers from acidity after consuming lemon, there is good news for you. Lemon grass will give you the tempting aroma of lemon without the acidity. When storing lemon grass, place it in a paper bag and put it in the vegetable compartment (not freezer) of the refrigerator. The lemon grass will retain it’s flavour and aroma for around 2 weeks.
Here’s a recipe which uses it:
Turmeric Curry Paste from 101 Cooks
If you’re not sure how to prepare lemongrass, just keep in mind that you’re after the tender center part in the center of each stalk. Peel the fibrous layers back, and discard. Trim any tough parts at the top and tail, and reserve just the tender center for chopping.
4 lemongrass stalks, trimmed, tender center part only
6 medium garlic cloves, peeled
6 medium shallots, peeled
3 medium serrano chiles, stemmed
3-inch piece of ginger, peeled
1 1/2 teaspoons ground cumin
2 teaspoons ground turmeric
1/4 cup good extra-virgin coconut, sunflower or olive oil
a drizzle of lime oil or zest of one lime, optional
If you’re making the curry paste in a mortar and pestle, start by smashing the lemongrass, and add each ingredient from there. If you’re using a food processor or blender, combine the lemongrass, garlic, shallots, chiles, ginger, cumin, and turmeric, and pulse until the ingredients start to come together. You can add the oil at this point, and blend again. Stir in the lime oil or zest. The paste will keep in the refrigerator for about a week. Freeze any paste you wont use for future use.
Makes about 1 cup.
Prep time: 5 min