Curry Leaves This small tree of the citrus family was introduced by the South Indians to Southeast Asia. The edible leaf adds an unique flavor to many South Indian curries. Use only fresh leaves as the strong distinct fragrance is absent in dried leaves. Galangal Yet another ginger of Southeast Asian origin, it has a pungent taste and should be used sparingly. Often used coupled with lemon grass in spice paste, soups and curries. If root is old and fibrous, do not add it to ground spice mix but just crush and use whole. Store well in the freezer. Also known as laos, lengkuas, kha or greater galangal. Young shoots are also eaten. Ginger Widely used in Asia and especially important in the Chinese kitchen where it is often coupled with spring onion in stir fry dishes. The skin need not be peeled but all dried out bits should be removed. Older ginger is hotter and more fibrous than younger ones. Ikan Bilis Also known as Anchovies. A small dried fish used in various dishes both as an ingredient and as a flavoring. To use, remove heads and guts which tend to be bitter. Sometimes made into a powder. Pre-peeled is preferable whenever available. More > 1 2 3 4 Comments about the website? Contact webmaster@peninsulamalaysiancuisine.com COPYRIGHT © 2005 PENINSULA MALAYSIAN CUISINE LLC . ALL RIGHTS RESERVED. This page was last updated on May 23, 2010 8:38 PM