Peninsula Malaysian Cuisine - Condiments & Spices

Laksa Leaf

A tropical herb with a strong fragrant which grows wild in wet places. It is so named as it is an important ingredient in a Singapore curry noodle dish known as Laksa. It is also widely used in Malaysia, where it is known as daun kesom.

Lime Leaf

Not particularly juicy, it is the highly aromatic fruit rind and the leaf that are much valued. The rind is widely used in Thailand in spice paste while the leaves are popular in IndoMalay cooking. The Thais often use the leaves shredded but elsewhere in Southeast Asia they are mostly used whole and not eaten as the taste is deemed much too strong.

Lemongrass

A grass with a bulbous base that has a nice fragrant known in Malay as Serai. Only the tender base is used in Southeast Asia, either ground in spice paste or bruised and used whole in soup and curries. If the grass is old and fibrous, do not grind but use whole crushed. Store well in the freezer. The leaves which we usually discard are used by Maxicans to make a lovely tea.

Pandan Leaf

Long thin fragrant leaves popularly used in desserts, soups and rice. It give food that special fragrance that you'll never do without once you get to know it. Leaves from a large variety are used in Malaysia as wrapper for rice dumplings. Also known as Frangrant Screwpine.

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