Balinese (Asian) Savory Herbs Guide

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Essential herbs and spices used in Bali cooking with naming in English

1. Curry leaves

Curry leaves or Daun Kare are a part of the same family as citrus fruits, heir glossy green leaves are very aromatic, and they have a unique flavor all their own. They are unrelated to the ground spice mix called curry powder. Add a touch of India with curry leaf for your fragrant fried rice, chicken curry  or dhal.

2. Lemon Basil

Lemon Basil or Daun Kemangi or Thai basil – fragrant delicious leaves, popular in Indonesia and Thai cusine. Add lemon basil leaves to Asian version pesto – perfect sause for prawns and chicken. Use it for tofu larb or balinese salad urab.  Soaked Thai Basil seeds used for Asian desserts and looks like frog eggs.

3. Lemongrass

Lemongrass, Citronella grass or Serai is a stalky plant with a lemony scent that grows in many tropical climates, most notably in Southeast-Asia. A common ingredient in Thai and Indonesian cooking, lemongrass provides a zesty lemon flavor and aroma to many dishes. To use lemongrass in marinades, stir-fries, salads, spice rubs, and curry pastes. Lemongrass – an aromatic healer, a cup of lemongrass tea before sleep good way to relaxation.

4. Kaffir lime leaves

Kaffir lime leaves or Daun Jeruk Purut,  these are the fragrant leaves of the wild lime tree and are used widely in Indonesia, Thai and South East Asian cuisine in the same way as bay leaves are used in the West. They have a spicy, lemony flavour and give a distinctive citrus scent to soups and curries. Kaffir lime leaves is important ingredient in Tom Yam soup, Rendang, Bubur Ayam, Urab.

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