Pandanus or Pandan leaves are frequently used in SE Asia to add flavour and fragrance. Pandan is Pandanus amaryllifolius, a member of the Screwpine family. The leaves of Pandanus should always be used fresh but very slightly withered as then their full aroma will be released. Whilst still growing on the plant, Pandan leaves have no scent at all. Once the leaves become dry they lose their fragrance. In Asian food stores they are sometimes available frozen.
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Lemongrass Tea, served hot or cold makes a wonderful lemony refreshing drink. Lemongrass tea is very simple to make and is both delicious and good for health. If you’re having a stressful day, a glass of Lemongrass Tea will have a calming effect without the addition of any caffeine. In our recipe, we use Honey to sweeten but you can substitute ordinary sugar if you prefer.
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Lemon Grass (Cymbopogon Citratus), sometimes written Lemongrass, is a citrus flavoured herb from S.E.Asia, widely used in Asian cuisines. Lemon Grass is a tall perennial grass and the part used for cooking is the lower part of the stem including the bulb.
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The Kaffir Lime (Citrus Hystrix) is important to many Asian cuisines providing both Kaffir Lime Fruit and Kaffir Lime Leaves. Kaffir Lime leaves are highly aromatic and used as a flavouring. Kaffir Lime Leaves can be used whole, either fresh or dried, and are not normally eaten except in a few Asian dishes where the leaves should be finely chopped. Used extensively in Thailand and Indonesia in curries and soups including Thai Tom Yums, fresh Kaffir Lime leaves can also be used in salads.
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Apium Graveolens is the culinary herb known as both Celery and Chinese Celery. However, whilst Celery and Chinese Celery share the same scientific name, Apium Graveolens, there are some important differences. Chinese Celery has hollow and much thinner stalks than the celery used in the West and also has a stronger flavour. Chinese Celery grew wild in Asia and was first cultivated by the Chinese many centuries ago and is today one of the most commonly grown culinary herbs in China.
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Cilantro, Coriander and Chinese Parsley are all common names for Coriandrum Sativum. Cilantro Coriander is an important culinary herb. The leaves, roots and seeds of Cilantro Coriander are used extensively in Asian cooking and as a garnish. The leaves of Cilantro Coriander have a distinctly different flavour from the seeds so they can not be substituted for each other. What we refer to as seeds are in actual fact the dried fruit of Coriandrum sativum. The seeds are normally ground into a powder for culinary use and are often roasted before grinding as this enhances the flavour. Ground Coriander has a very short shelf life so should always be freshly prepared.
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Thai Recipe – Ground Pork – Nam Prik Ong
Thai Curries – The Big Book of Thai Curries
Corn Patties – Thai Recipe
Panang Curry – Prawns with small Aubergines
Holy Basil – Tulsi – Ocimum Sanctum – Kraphao
Rambutan – Tropical Fruit – Nephelium lappaceum
Steamed Egg Custard – Thai Recipe – Kai Dtun
Stir Fry Vegetables – Healthy Thai Recipe
Fried Noodles with Seafood
Shrimp Paste – Kapi-Terasi-Belacan-Hom Ha
Indonesian Stewed Chicken – Semur Ayam
Vegetable Stir Fry with Noodles – Korean Style
Thai Chili – Prik Kee Noo
Japanese Wasabi – Wasabia Japonica
Black Bean Beef with Noodles
