It a year since the MildlyIndian website is up!!!
4 years into blogging and whole new learnings in the blogging arena. Performing the multiple roles of the recipe developer, photographer, stylist, traveller, adventurer, the promoter, the author and with behind the scenes solid pillars
youtube commander(my son)
technology advisor(my cousin)
“hand “model who encourages me (my daughter)
silent guinea pig and part-time writer (my husband)
I am super happy to see us standing and moving forward.
At present with 200 published posts, a few pennies in our pocket and 4.5 Lakh views in a year…I am ecstatic.
To celebrate this beautiful day here is a recipe which tugs my heart
The lemongrass influence
I love the flavour of lemongrass which a few of my friends add to the cup of tea. Slowly I started growing lemongrass to add to my rice. It is really fragrant especially the fresh leaves to be used in tea.
While browsing, I chanced upon a recipe for lemongrass with ginger syrup. The recipe looks so inviting. A perfect treat for a warm day… Yummy. It is definitely as quirky as I am and perfectly what I expect my blog to be…sweet and imbibing from all our travels. The mixed feeling of needing to leave Malaysia and rediscovering myself in new lands is exactly what this dessert presents to me.
- A bit cloudy, a bit Clear and firmer than wobbly.
- A sweeter bit with a big kick of the tropical Asian favourite flavours.
- An aftertaste of ginger to fuel the new energy needed for a new adventure.
From here my association with lemongrass jelly is solidified.
From the original recipe, I omitted the sugar coz I really wanted the gula melaka (palm Jaggery)flavour and not the sugar flavour.
It worked very well. Something I noticed is the way is that it is a beautiful mouth freshener. So you can omit the syrup if you don’t want to use it as a dessert and just keep a small bowl, in the refrigerator for the week
The use of agar gives it a bit more firm texture than jello. So you can cut it into pieces to serve topped with ginger-gula melaka( palm sugar) syrup.
Additionally, you could serve this topped with fruits and in a citrus base. It’s tastes really refreshing too.
Adding up a link to the original recipe so you can see the one which inspired our version…
Scroll down for my version of this “keeper” recipe and don’t miss to make it.
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