Tofu - Pita Bread Stuffing

INGREDIENTS

(Makes 4 servings)

• 2 pita bread
• 1 pack extra firm tofu, drained the water and crumbled
• 1 medium tomato, finely chopped
• 1 small chinese cucumber, finely chopped
• 2 tbsp coriander leaves, finely chopped
• 1/2 tsp turmeric powder
• Salt & pepper - to taste

METHOD

1. Heat 1 tbsp oil in a non-stick pan. Add crumbled tofu once the oil is hot enough.
2. Stir till the tofu cooks and add turmeric powder, salt & pepper.
3. Add the chopped tomato, cucumber & coriander leaves. Give a quick stir to combine the ingredients together.
4. Serve in pita pocket thats cut & toasted.

Back after a long break...

I've missed a lot of things during this past few weeks and one of it is a lovely sunshine award from a lovely blog, Gourmet's Kitchenette. Thanks a lot dear. 

Glad everything is back to normal. Prayer heals....

Kuih Kodok (Malaysian-Style Fried Banana Fritters)

This is what happens when no one is eating the banana on the table:

At least the banana is not wasted. Makes a great tea-time snack. Fast to make and good to taste. 

INGREDIENTS:

• 3 big ripe bananas
• 1 1/2 cup flour
• 1 1/2 tablespoon brown sugar
• Some water
• Oil for deep frying

METHOD:

1. Break the bananas (with hands) into small pieces and put them into a bowl. 
2. Add flour, brown sugar, and some water. Use a big spoon and stir the ingredients so they are well blended.
3. Heat up a frying pan and add some cooking oil for deep frying. Once the oil is heated, scoop up a spoonful of batter into the frying pan. Try to “shape” the batter so it’s somewhat round. Deep fry until golden brown.
4. Serve hot with tea.

Aloo baingan (potato and eggplant)

Original Recipe: Manjula’s Kitchen

Manjula’s Kitchen is the very first site that I came across with onion, garlic free recipes. She even provides step by step video… I’ve tried many of her delicious recipes and here is one of my personal favourite (of course, with a few personalising).

INGREDIENTS

• 1 medium purple eggplant, un-peeled, cut into 1/2″ cubes
• 2 medium potatoes, peeled and cut into 1/2″ cubes
• 2 medium tomatoes, cut into 1/2″ cubes
• 2 tablespoons chopped fresh coriander leaves
• A pinch of asafoetida (hing)
• 1 teaspoon cumin seed
• 1 chopped green chili (adjust to taste)
• 1 teaspoon turmeric paste
• 1 tablespoon coriander powder
• 1 teaspoon chilli powder
• Salt -to taste

METHOD

1. Heat the oil in a frying pan over medium high heat.
2. Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
3. Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
4. Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
5. Heat the 1-tablespoon of oil in a pan. Add cumin seeds and asafoetida.
6. After they splutter, add the chopped green chillies, stir, then add the turmeric paste and stir-fry for a minute until you see the oil start to separate from the paste.
7. Add chilli and coriander powder to the paste with a little water and keep stirring on low flame.
8. Add chopped tomatoes stir-fry for a minute.
9. Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
10. The gravy should be not very dry if needed add three to four spoons of water.
11. Turn off the heat and add chopped cilantro mix it well.

Spicy Spinach Stir-fried with Tofu Skin

INGREDIENTS

• Dried tofu skin, soaked in water and drained - 2 sheets
• Fresh ginger, sliced - 3
• Red finger-length chili, halved lengthwise, seeded and sliced  - 1
• Carrot, peeled and thinly sliced - 1/2 cup
• Salt - 1/2 teaspoon
• Sugar - 1 tsp
• Water - 2 tbsp
• Vegetarian seasoning powder - 1 tsp
• Spinach, rinsed well, thick stems removed, leaves cut into segments - 225g
• Black pepper powder - 1 tsp
• Sesame seed oil - 2 tsp

METHOD

1. Slice the soaked tofu skins into strips. Set aside.
2. Heat oil in a wok over high heat until very hot, stir-fry the ginger and chilies. Add the tofu skin and carrot. Stir-fry for a further 1 to 2 minutes.
3. Stir in the salt, sugar and 2 tbsp of water. Cover with lid, reduce the heat to low and cook 5 mins.
4. Add seasoning powder, stir to mix, and put in the spinach, black pepper, and sesame oil an stir-fry for another 3 minutes or until the spinach is wilted and the stalks are cooked through.

Steamed Tofu with Soy

INGREDIENTS

• Sesame oil - 1 tsp
• Soy sauce - 2 tbsp
• Dark soy sauce - 2 tbsp
• Firm tofu - 500g, drained
• Fresh ginger, julienned - 1 1/2 tsp
• Fresh coriander leaves - 1/2 cup

METHOD

1. Combine the oil, soy sauce and dark soy sauce in a bowl. Cut the tofu in half width ways, then into triangles. Place on a plate and pour on the sauce. Marinate for 30 minutes, turning the tofu once.
2. Sprinkle the ginger over the tofu. Place the plate on a wire rack over a wok or saucepan of simmering water. Cover and steam for 3-4 minutes.
3. Sprinkle the fresh coriander leaves, then cover and steam for 3 minutes.

Rojak Tofu

A came across a 'Rojak Tofu' recipe in a local magazine and I got tempted to make one for him. I can't remember if he ever had a vegetarian rojak before. But the recipe in the magazine calls for a ready made paste. So, I called my lovely sister-in-law, Chandra for rescue. I recall her making rojak once and she's also used to modifying recipes for her brother. With a little change, this is what I came up with:

INGREDIENTS

• Firm Tofu, fried until golden brown - 2
• Bean sprouts, blanched - 100g
• Cucumber, coarsely sliced - 100g

Kuah Rojak (Sauce)

• Chili paste - 2 tbsp
• Turmeric paste - 1/2 tsp
• Brown sugar - 1 tbsp
• Peanut, roasted and coarsely pounded - 1/2 cup
• Marie biscuit / crackers, crushed - 3 pcs
• Vegetable seasoning powder - 1 tsp (optional)
• Salt - to taste

METHOD

1. Heat 1 tbsp oil in a wok and add the chili paste.
2. Wait till the oil separates and add the turmeric paste, brown sugar, pounded peanut, and salt. Let it boil.
3. Taste to see if its cooked and no raw taste of chili paste.
4. Then add the crushed marie biscuits or crackers and let it come to boil. Make sure the paste is not too thick.
5. In a bowl, mix fried tofu, bean sprouts and cucumber.
6. Spoon in the sauce and toss well.

Thanks Chan! Your brother really enjoyed it.

Tofu Sambal

INGREDIENTS

• Firm Tofu, fried - 2
• Chili paste - 2 tbsp (adjust according to your taste)
• Turmeric paste - 1 tbsp
• Cinnamon stick - 1
• Cloves - 2
• Black peppercorn - 1/2 tsp
• Fennel seeds - 1/2 tsp
• Fennel powder - 1 tsp
• Fresh coriander leaves, chopped - 1 tbsp

METHOD

1. Heat about 4 tbsp oil in a wok and add cinnamon stick, cloves, black peppercorn and fennel seeds.
2. When it began to splutter, add chili paste and let it simmer till oil separates from the chili paste.
3. Then, add turmeric paste and let it simmer for a while.
4. Add the fried tofu, fennel powder and salt. Keep stirring till tofu is well coated in the chili paste.
5. Remove and garnish with coriander leaves.

If the sambal is very oily (you can see the oil separately in the dish), scoop out the access oil before serving. 

Plantain Chips aka valakai poriyal

Plantain chips are my all time favourite. Even while I'm snapping this picture I couldn't help munching on it. Apart from being so crunchy and yummy, its highly nutritious too. Plantain is a good source of potassium and vitamin A & C. Its high in dietary fiber and also energy booster as its high in carbohydrates.

You can have it as a side-dish or just as snacks. Great for picnics too.

Whats more special is that its soooooooo easy to make:

• Slice the plantain (the more thinner, more crunchier)
• Rub in enough salt and chili powder to cover all the plantain
• Deep fry it and enjoy

Just remember to store it in AIR TIGHT container for long last crunchiness.

Cauliflower Combo

This is a very frequent dish in my home as its very kids-friendly and my son's favorite too. Normally, he'll finish up half the plate, carefully picking up all the cauliflower and tofu. Leaving us the leftovers. Try it if you are a cauliflower over too.

For the love of cauliflower

INGREDIENTS

• Cauliflower, cut into florets - 2 cups 
• Carrot, cut into thin strips - 1 cup
• Firm tofu, cubed - 1
• Ginger, finely chopped - 1 tbsp
• Vegetarian seasoning powder - 1 tsp
• White pepper powder - a dash
• Salt - to taste

METHOD

1. Place the cauliflowers in a pan, fill in water with a tsp of salt. Bring it to boil. Strain in a colander and wash it under running water till all the raw smell is gone. Keep aside.
2. Heat 1 tbsp oil in a non-stick pan. Stir-fry the cubed tofu and keep aside.
3. In the same pan, add the ginger and fry. Add a little oil if you need.
4. Add the carrot and stir.
5. Add cauliflower, stir, add a little water, cover and let it cook.
6. When its 3/4 cooked, add the fried tofu.
7. Add seasoning powder, salt and white pepper.
8. Remove and serve immediately.

Beans+Tofu Stir-Fry

Read my previous post? Actually, I did not stop there. Once the beans was cooked, I off the stove to take a few shots. Then on it again, mashed a tofu into the beans, add turmeric & cumin powder and this is what I have:

INGREDIENTS

• Beans, halved and cut into 1 inch - 200gm
• Ginger, chopped - 1 tbsp
• Red chili, chopped - 1
• Firm tofu - 1
• Turmeric powder - 1 pinch
• Cumin powder - 1/2 tsp
• Salt - to taste

METHOD

1. Heat 1 tbsp oil in a wok and fry ginger and chili
2. Then add beans, stir, sprinkle some water and cover.
3. Once the beans is cooked, mash the tofu and add into the beans.
4. Add turmeric powder, cumin powder and salt and keep stirring on high flame till the tofu is cooked.
5. The dish should be dry and not watery. 

Beans Stir-Fry

INGREDIENTS

• Beans, halved and cut into 1 inch - 200gm
• Ginger, chopped - 1 tbsp
• Red chili, chopped - 1
• Vegetable seasoning powder or vegetarian oyster sauce - 1 tsp
• Salt - to taste

METHOD

1. Heat 1 tbsp oil in a wok and fry ginger and chili
2. Then add beans, stir, sprinkle some water and cover.
3. When half cooked, season with vegetable seasoning powder and salt.
4. Cover and let it cook.

Butternut squash

This is a butternut squash recipe but I don't know what to call it because mom never gave it a name. All I know is, this is how squash is cooked at home. Only this way. Squash was never used in any other dish. Not that I'm complaining. This is the way I like it! Yes, I love it. I pair it with sambar, sothi or rasam.

A word of caution: this dish taste sweet. What else can you expect? Squash is sweet. Anyway, those with no sweet tooth, add up on the chili powder.

INGREDIENTS

• Butternut squash, peeled & cubed - 2 cup
• Cumin seeds - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Asafoetida - a pinch
• Curry leaves - 1 sprig
• Dry red chili - 2
• Chili powder - 1 tsp
• Brown sugar - 1 tbsp
• Salt - to taste

METHOD

1. Heat oil in a wok and add cumin and mustard seeds.
2. When they splutter, add asafoetida, curry leaves and dry chilies.
3. Then add the cubed squash, give a good stir, sprinkle some water and cover.
4. When its half cooked, add chili powder, brown sugar and salt and stir.
5. Sprinkle more water, cover n let it cook till its mushy.

Mint Sauce Salad

A crunchy salad in no time

This is a very easy salad. You can make it anytime and it goes well with any dish or on its own. It is best served chilled. 

The type of veges used in this recipe is only as a guideline. Choose veges that you like to have in a salad. Just chop it up and sprinkle with a few drop of mint sauce. Toss and refrigerate.

Mint sauce is available in most supermarkets. Alternatively, you can make your own mint sauce. See recipe below.

SALAD INGREDIENTS

• Lettuce, chopped - 1 cup
• Carrot, grated - 1/2 cup
• Cucumber, chopped - 1 cup
• Tomato, chopped - 1 cup
• Red Capsicum - 1/4 cup

METHOD

• Mix all the ingredients in a large bowl.
• Sprinkle a few drop of mint sauce.
• Toss and refrigerate.
• Serve chilled

MINT SAUCE RECIPE

Ingredients

• Fresh mint leaves, chopped - 2 tbsp
• Vinegar - 1 tbsp
• Sugar - 1 tsp
• Salt - a pinch

Method

In a bowl, mix all the ingredients. Let it sit for a few minutes before sprinkling on the salad.

Vege Curry Mee

I've been looking for curry mee paste recipe for sometime as there is only shop here that sells vege curry mee and  its always sold out whenever we are so tempted to eat curry mee. That's really frustrating, right?

Thanks to Sudha of Malaysian Delicacies for her Vegetarian Curry Mee recipe

I've modified the recipe a little to suit our taste. Feel free to personalise to your style.

INGREDIENTS

• 600gm yellow noodles,washed and drained
• 200ml coconut milk
• 1 cup vegetarian paste (see recipe below)
• 2 sprigs curry leaves
• 1 stalk lemongrass
• 6 pieces of tofu puffs,sliced into 3 parts
• 50gm potatoes, cubed and boiled
• 1 long beans, cut into 2 inch
• 1/2 litre water
• 1 tbsp sugar
• Salt to taste
• ¼ cup oil

Garnishing

• 50gm beansprout
• 2 firm fried tauhu/beancurd
• Some fresh coriander leaves

Vegetarian Curry Paste

(makes 2 servings)

• 100gm red chillies(deseed)
• 20gm dried red chillies(soak in lukewarm water)
• 50gm candlenuts(buah keras)
• 20gm coriander seeds
• 10gm turmeric root
• 4gm curry leaves
• 1 stalk lemongrass

METHOD

• First, prepare the vegetarian curry paste. Combine all the ingredients in a blender or food processor and blend to a fine paste,adding a little water .Pour in a wok with heated oil and fry fragrant .If the paste is too dried you can add a little more oil. Saute until oil floats on top.You need 1 cup of the paste only. Left over paste can be refrigerated and used to saute with vegetables.
• Add curry leaves, and lemon grass to the paste. Pour coconut milk and add in 1/2 liter of water. Bring to a boil.
• Add the boiled potato and long beans.
• Season with salt and sugar. If you want more sweeter you can add more sugar. Adjust thickness of the gravy according to preference. Finally add in tofu puffs. Lower the flame and simmer for 10 mins. Close fire.

Meanwhile cut the prepared vegetables for garnishing. Blanch the noodles in semi boiling water and sieve in a colander.Blanch the beansprout partially, it will taste nicer if its slightly crunchy. If using unfried tofu then cut in small parts and deep fry that too.

To serve : Assemble individual portion of noodles in a bowl,top with various vegetables then scoop enough hot curry over it.Decorate with parsley.

You can also use rice vermicelli/bee hoon. Blanch it like noodle before using.

Sunday Special

If you have noticed, there were no post last whole week. That's because...I didn't really cook anything interesting last week. Well, the week started off with my son having fever and I couldn't make my weekly trip to the market.

A normal Sunday will start with marketing and a few hours of preparation for the weeks meals. It makes life easy especially when my son wakes up early and during those absolutely rushed moments. 

• Things like coriander, curry leaves and lime leaves are not only easy to use but last longer when stored in zipper bags.
• Didn't I mention turmeric paste is a must-have. I'll grind the paste enough for a week and freeze it.
• Chili paste is also used almost everyday as my husband need to have something spicy to spice up his meal. So, another paste goes into the freezer.
• Ginger is used in every meal and I prefer it shredded as it releases more flavor. Using a food processor, I shred the ginger and store it in a glass jar and fill it with olive oil. The olive oil will retain the taste of ginger. When frying veges, just add the ginger with a little oil from the jar. Just make enough to last for a week.
• Cashew nut paste will also last in the freezer. Store it in advance as it takes time to be prepared for each meal.
• Yogurt is a great companion and must-have in vegetarian meal. Home made yogurt can last fresh in fridge for weeks. Make extra if you have idea of make lassi during the week.
• A typical Indian meal consist of at least 3 dishes. Not everyone can afford to do that everyday. Have pappads and more molega fried and stored in air-tight containers.
• Another dish I make weekly is vegetarian version of 'ikan bilis tumbuk' which I store in a glass jar and leave it on the kitchen counter. Whenever there is nothing spicy in the menu, this is the solution. I'll post the recipe soon.

This is all I need for a weeks meal. After all, I'm a housewife and I have time for other stuffs to be prepared fresh. Think of other ingredients that you'll need to go with your meals and prepare it in advance especially if you are working. 

Happy cooking

Potato Masala Varuval

Original recipe by Chef PS Kadam

INGREDIENTS

Potatoes - 500g

Mustard seeds - 1 pinch

White lentils (urad dhal) - 1 pinch

Asafoetida - 1 pinch

Curry leaves - 2 stalk

Dry chillies, quartered - 2

Ginger, chopped - 15g

Red chili powder - 1 tsp

Black pepper powder - 1 tsp

Turmeric powder - 1 pinch

Cumin powder - 1 pinch

Salt - to taste

Coriander leaves, chopped - 5g

Garam masala - 1 pinch

METHOD

1. Wash potatoes, peel and cut into cubes. Boil three quarter done and drain water. Deep-fry potatoes, drain well and keep aside.
2. Heat oil in pan. Saute mustard seeds, white lentils, asafoetida and curry leaves till they crackle.
3. Add dry chilies and ginger, and saute till half done.
4. Put in fried potatoes and toss for about 5 seconds then remove from flame.
5. Add chili powder, black pepper powder, turmeric powder, cumin powder, salt, half of the coriander leaves and garam masala.
6. Keep on flame and toss for 1 minute. Remove from flame and check the taste.

If the potatoes are fried crisp, the taste will be even better. Control the flame to prevent the masala from getting burnt. This dish should be dry, hot and crunchy.

Quick Fried Mee Hoon

Down with flu, I just had to make a quick lunch as I can't think of taking the kids out for lunch...

Anyway, with just a few things left in the fridge, this is what I made.

INGREDIENT (All I had in the fridge)

Mee Hoon/Rice Vermicelli - 5g

Cabbage, shredded - 1 cup

Carrot, grated - 1/2 cup

Gai lan, chopped - 3 stalks

Small red thai chillies - 3

Firm tofu, cubed - 1 

Vegetable seasoning powder - 1 tsp

Turmeric paste - 1 tbsp

Dark soy sauce

Salt

METHOD

1. Soak Bihun in hot water till its cooked. 
2. Heat 1 tbsp oil in wok and stir fry tofu till golden brown. Remove and keep aside.
3. Add gai lan, cabbage & small red thai chillies and  and stir for a few seconds.
4. Add 1 tbsp turmeric paste to the veggies & stir.
5. Once the gai lan & cabbage is cooked, add grated carrot, stir.
6. Now add vegetable seasoning powder and keep stirring for 1 minute
7. Add the bihun and give a quick stir.
8. Put in low flame and add dark soy sauce bit by bit while stirring until the bihun is fully coated and is brown in colour.
9. Season with salt, put in high flame and toss well.
10. Taste and remove from fire. Serve hot.

A Quick Tom Yum Tofu

This is a very fast and easy recipe. Great for weekday dinners.

INGREDIENT

Firm Tofu, cubed - 2 no

Oil - 2 tbsp

Vegetarian Tom Yum paste - 2 tbsp

Vegetarian seasoning powder -1 tsp

Dry chili flakes -1 tsp

Water - 2/3 tbsp

Salt - to taste

Fresh coriander leaves, finely chopped - 1 tbsp

METHOD

1. Heat 2 tbsp oil in a non-stick pan.
2. Stir-fry the cubed tofu till golden brown.
3. Stir in the vegetarian tom yum paste. Sprinkle water and coat the tofu with the paste.
4. Add vegetable seasoning powder and stir.
5. Add dry chili flakes and salt.
6. Remove from fire & garnish with fresh coriander leaves.

Cardamom Lime Juice

A great relieve for indigestion

Only 4 ingredient is required for this juice. Water, lime, cardamom powder & sugar (I always use rock honey instead of sugar hence this colour).

1 lime for 1 liter of water with a pinch of cardamom & sweetened to your taste is all it takes for a refreshing drink.

Malabar Fish Curry

Original recipe by Chef PS Kadam

Apparently, Malabar fish curry is a popular dish in Kerala. So, I thought let's give him a taste of his native land. I've used soy fish for this dish and it did taste good. No compromise.

INGREDIENT

Fish slices, fried - as desired

Salt - to taste

Turmeric powder - 1 tsp

Red chili powder - 1 tsp

Fenugreek - 1 pinch

Dry red chilies, cut into strips - 2

Curry leaves - few

Asafoetida powder - 1 pinch

Green chilies, halved - 2

Turmeric paste - 1 tbsp

Coriander powder - 1 tbsp

Tamarind juice - 1 tbsp

Water - 1 cup

Coconut milk - 200ml

Tomato, cubed - 1

Ajwain - 1 pinch

METHOD

1. Heat oil in cooking pan, Saute fenugreek, dry red chillies, curry leaves, asafoetida and green chillies for 2 minute.
2. Stir in turmeric paste and saute for 30 seconds.
3. Put in coriander powder, turmeric powder and red chili powder, and saute for 30 seconds.
4. Add tamarind juice, stir and pour in water. Bring it to boil.
5. Pour in coconut milk. Add salt, tomato cubes and ajwain.Keep on stirring.
6. If the gravy thickens, add another 1/2 cup of water to make it thin. Simmer on low flame for awhile.
7. Put in the fried fish and cook slowly for 2 minutes.
8. Check the taste. Remove from fire and garnish.

Enjoy your meal.

Paneer Mutter – Cottage cheese & green peas

(Original recipe by Chef PS Kadam)

INGREDIENTS

Paneer - 150g

Salt - to taste

Turmeric powder - 1 tsp

Ghee/oil  - 5 tbsp

Cumin seeds - 1 pinch

Ginger, chopped - 1 tbsp

Green chillies, chopped - 1 or 2

Turmeric paste - 1 tbsp

Tomatoes, chopped  - 1 large / 2 small

Chili powder - 1 tsp

Coriander powder -1 tbsp

Water -  ½ cup or more

Cashew nut paste - 5 tbsp

Green peas - 1 can / 100g (fresh)

Kasoori methi -1 tsp

Garam masala  - 1 pinch

Coriander leaves, chopped - 2 tbsp

Fresh milk cream - 3 tbsp

METHOD

1.      Cut paneer into small cubes and fry in oil / ghee. Soak in water with a pinch of salt & turmeric powder for 20 mins. Then drain and keep aside.

2.      Heat ghee/oil. Saute cumin seeds till they splutter.

3.      Add chopped ginger and green chillies and sauté for 2 minutes.

4.      Stir in turmeric paste and sauté for ½ minute

5.      Add tomatoes and keep stirring and for 5 mins till they are mashed.

6.      Put chilli powder, coriander powder and a pinch of turmeric pwd. Keep stirring on low flame.

7.      Pour in ½ cup of water and adjust the consistency of the gravy.

8.      Stir in cashew nut paste and cook for 5 mins.

9.      Add paneer, green peas, salt, kasoori methi, garam masala and coriander leaves.

10.  Add water if gravy if too thick

11.  Check the taste. Add cream(I’ve always skipped the cream).

The gravy should be mildy creamy. Best served with any rotis or even rice.

Must-Haves: Turmeric Paste

Turmeric paste

This must be a new term for you as there is no such term. I made this up as a substitute for ginger garlic paste. It’s an equal amount of fresh turmeric, ginger and lemongrass with a little galangal blend together into a paste.

I use this paste for curry, sambal, stir-fry and even for marinating. Besides enhancing the flavour, this paste is therapeutic.

Turmeric

Turmeric is one of nature's most powerful healers. The medicinal properties of this spice have been slowly revealing themselves over the centuries. Long known for its anti-inflammatory properties, recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions from cancer to Alzheimer's disease

Ginger

Ginger is most commonly known for its effectiveness as a digestive aid. By increasing the production of digestive fluids and saliva, Ginger helps relieve indigestion, gas pains, diarrhea and stomach cramping. Ginger's therapeutic properties effectively stimulate circulation of the blood, removing toxins from the body, cleansing the bowels and kidneys, and nourishing the skin.

Lemon grass

The grass is considered a diuretic, tonic and stimulant. It promotes good digestion, and a preparation of lemon grass with pepper has been used for relief of menstrual troubles and nausea. It induces perspiration, to cool the body and reduce a fever.

Galangal

Resembling ginger in its effects, galangal is an aromatic stimulant, carminative and stomachic. It is used against nausea, flatulence, dyspepsia, rheumatism, catarrh and enteritis. It also possesses tonic and antibacterial qualities and is used for these properties in homeopathic medicine.