What exactly is this and how do you use it?
Re: China grass
isnt that agar? a gelatine like substance???
Re: China grass
I know that at least in Peshawar, its a mix of herbs and roots and sold as a tea mix.
Re: China grass
Yes it is agar agar. My friend used it in a doodh ki sherbat and from what I can tell, it seems like it doesn't have a flavor of its own, just a gelantinous consistency and takes on whatever flavor you put in it.
Re: China grass
Ahhhh.. I know its used alot in Far Eastern cuisines and in both Savoury but especially Sweet desserts! Thanks for the info on it!:k:
Re: China grass
You are right , back home my mother used to make a dessert using it .
Re: China grass
My mom makes a sweet dish / dessert from it & it's quite yummy. I'll try to post the recipe.
Re: China grass
There is a cocktail recipe which uses china grass too.
Re: China grass
*China Grass By Farah Jahanzeb
*
Ingredients
Milk 3 – 3 & ½ glasses
China Grass 1 packet
Sugar to taste (this is optional as china grass is quite sweet)
To decorate: bananas, glace cherries & strawberry sauce
Method
1. Heat the milk. Bring to boil
2. Add 2 tbs sugar (optional) & the china grass. Cook for a couple of mins
3. Pour into stem glasses. Cool. Decorate with glace cherries & bananas & strawberry sauce
NOTE: China Grass packets are easily available from supermarkets. China Grass is usually found n the aisle where custard powder, jelly packets & other dessert items are found.
**
* Lab-e-Shereen made from China Grass* by chef zakir**
INGREDIENTS:
China grass - few strands (¼ of 10 gms packet)
Jelly [Red & Yellow] - 2 packets
Color Vermicelli’s [Sewayan] - 1 bowl
Milk - ½ liter
Sugar - ½ to 1 cup
Custard powder [Vanilla] - 2 to 2½ tbsp
Banana - 2 (cut into slices)
Chikos - 2 (cut into small cubes)
Strawberries - 3 to 4 (cut into small cubes)
Pineapple - 3 to 4 rings (cut into small cubes)
Fresh cream - ½ bowl
METHOD:
1. Boil 1½ cup of water in a pan, add few strands of china grass (¼ of 10 gms packet), stirring it cook till the china grass is dissolved in water, then add red color jelly packet in it mix it stirring continuously cook for 1 to 1½ mins, remove the pan from gas flame and allow the pan in which jelly is made to cool at room temperature.
2. Simultaneously boil 1½ cup of water in another pan, add few strands of china grass (¼ of 10 gms packet), stirring it cook till the china grass is dissolved in water, then add yellow color jelly packet in it mix it stirring continuously cook for 1 to 1½ mins, remove the pan from gas flame and allow the pan in which jelly is made to cool at room temperature.
3. Heat water in another deep pan, add 1 cup color vermicelli’s (sewayan) and cook till the sewayan become soft, drain the water and keep aside.
4. Keep 1 cup cold milk aside to mix custard, put the remaining milk which would be 1 cup less than ½ liter in a deep sauce pan and boil it, then add ½ cup sugar mix it until sugar is fully dissolved in the milk.
5. Then pour the vanilla custard paste (2½ tbsp vanilla custard pwd dissolved in 1 cup of cold milk) stirring continuously so that no lumps are formed. The consistency of the vanilla custard sauce should not be very thick it should be of normal consistency and smooth.
6. Take a big bowl fill with ice chilled water and ice cubes in it, place another small bowl in that ice chilled water bowl, then pour in the hot vanilla custard sauce in that small bowl and keep on stirring it so that the heat in the vanilla custard sauce is removed and the custard sauce become cool, (don’t let the custard sauce set else it would be very difficult to make it soft and bring it back to creamy form), then add ½ cup fresh cream to the chilled vanilla custard sauce and mix it very well.
8. Peel the banana and chikoo, sliced the banana and cut chikoo, pineapple rings and strawberries into small cubes and put it in a mixing bowl and keep aside.
9. Take out the red and yellow cool & set jelly from the pan and chopped them into fine very small cubes and add it to mixing bowl of chopped fruits.
10. Take the chilled custard sauce and fresh cream mixture, pour it into the mixing bowl filled with chopped fruits & chopped jellies mix it very well and lastly put in the boiled and drained colored sewayan in mix it again.
11. Serve Lab-e-Shereen in a glass bowls set it by keeping it in fridge or Serve it in a serving dish set it by keeping it in fridge and serve Lab-e-Shereen very chilled.
*** Chocolate Stick using China Grass * by chef zakir**
INGREDIENTS: (for Chocolate Sauce)
Cooking chocolate - ½ cup (chopped)
China grass - as required
Sugar - 3 tbsp (as req)
INGREDIENTS: (for Sticks)
Egg - 1 (beaten)
Maida (Plain Flour) - 1 cup
Baking powder - ½ tsp
Salt - to taste
Butter - 1 tbsp
METHOD: (for Chocolate Sauce)
1. In a double boiler melt the cooking chocolate.
2. Heat water add a little china grass stirring it cook, till the china grass get completely dissolved in water, then add sugar mix it, pour this into melted chocolate and mix it stirring continuously. Chocolate sauce is ready.
METHOD: (for Sticks)
1. Take a mixing bowl put the egg and beat it well, and then adds maida, baking pwd, salt and butter, knead this into smooth and soft dough.
2. Take a small quantity (ball) of dough and with the help of rolling pin flatten it and make a long strip, it should be small in width, start rolling the strip and roll up into a cylinder tight roll stick shape (ball pen shape and size), follow the same procedure and make the sticks.
3. Grease a baking tray and arrange these sticks on it.
4. Preheat the oven at 180 degree and bake the sticks for 15 to 20 mins until done and get a light brown color.
5. When sticks are baked remove it from oven and allow it to cool.
How to Proceed:
1. Dip the baked Sticks in the Chocolate Sauce until the sticks are well coated with chocolate sauce, coat the full stick or half of it with chocolate sauce.
2. Two options are there for serving: Allow the chocolate coated sticks to cool in refrigerator and then serve OR else dip the sticks in chocolate sauce and again bake it for 1 to 2 mins in oven.
*Carrot Block using china grass by chef zakir
*
Ingredients:
1 kg carrot grated
above to half liter milk
1 packet china grass
1 packet jelly red or other
1 packet cream
sugar to taste
almonds for garnish
Method:
Boil grated carrot.
Heat milk n add jelly in it.also add sugar.cook it till a lil thick.
Add boil carrot and china grass.cook till grass mix well.
Dish out n chill. When its chill pour cream on it. Garnish with almonds.
Re: China grass
^There you go. :k:
Re: China grass
Sorry i have to ask , what does China grass do? does it give gelatine like texture to the milk? or is it used for its natural sweetness? 
Never seen it here in the UK .. or maybe , it never crossed my eyes coz i havnt had any interest in this ingredient , anyone knows if its available in ASDA / TESCO ?
Re: China grass
boaht ghaaaaas khiliee hai mujhey mairee behen nai apnee shadi sai pehley. Aaab apney mia ko ghaas khilatee hai
PS: For some reason , I was never able to develop taste for it although I really like Chinese food
Re: China grass
Chicken biryani, I've bought some from an indian shop on Ealing Road in Wembley, Still haven't used it yet, will try it this weekend.
Theyre long transparent grassy strands in a clear packet.
Re: China grass
Let's say you put it in milk, you'll get a bite in every sip of a jelly like substance. You could flavor it and so it would take on the flavor you want.
Re: China grass
Is it the stuff used in falooda?
Re: China grass
Let's say you put it in milk, you'll get a bite in every sip of a jelly like substance. You could flavor it and so it would take on the flavor you want.
yep
Re: China grass
Is it the stuff used in falooda?
yes ! here people make jelly for falooda from china grass bcuz it's cheap :)
Re: China grass
Yeah, it’s used in falooda.
I found this recipe for Chinese Grass Pudding with Praline Topping. It looks so good:
Ingredients:
For the base:
- ½ litre milk (around 2 1/8 cups)
- 1 can (14oz) sweetened condensed milk
- 5 tbsp sugar
- 2 tsp china grass powder or (Approx.)10gms china grass strands*
- For the topping:
- 3 tbsp jam of your choice
- 3 tbsp sugar
- 2 tbsp cashew nuts or almonds
Directions:
Prepare the base of the pudding by boiling milk in a saucepan and when it comes to boil, reduce the heat and add sugar and china grass powder; keep stirring continuously, until everything is dissolved well. Now, add sweetened condensed milk, in low flame and stir continuously for 3-4 minutes and switch off the stove. Using a strainer, pour this mixture to an 8 inch pan and let it set in the room temperature, till it is cold and then chill in the refrigerator for 1-2 hours. (Note: If you are using china grass strands soak them in hot water or prepare it as per the package instructions)
Prepare the praline topping by heating and melting sugar until they turn medium brown. Keep swirling the pan but do not stir. When sugar is completely melted and bubbles start coming up, turn off the stove and add the dry toasted nuts to it, and pour them onto to a non-stick aluminum foil or a lightly oil coated aluminum foil sheet, placed on a cookie sheet and let it set. When completely dry, crush the caramel coated nut sheet using a rolling pin and then powder them in a food processor or in the smallest jar of a mixer/blender. (Note: Hot caramel can create serious burns, so make sure that you play safe and kids are not around while preparing it. While pouring the caramel coated nuts, make sure that a thick layer is not created.)
Once the base is set, take it out of the refrigerator and spread thoroughly mashed jam on top of the base and sprinkle powdered praline and chill it for another 30-40 minutes. Slice and serve.
(found the recipe at http://kitchenmishmash.blogspot.com/2008/02/china-grassagar-agar-pudding-with.html)