Finally got around to buying a Limau Purut, literal translation from Malay "leprosy lime" (you can see why it was called this from the 2nd photo. It's also known as Makrut or Kaffir Lime and it's the double-lobed leaves, 3rd photo (and sometimes the rind) which are used in SE Asian cooking. It's proper name is Citrus Hystrix.
I'm extracting the seeds to re-grow (the 3rd picture is from 5 years ago when I first grew this) a plant so I will have lime leaves to hand for cooking. I really should have done this in spring because it likes warm weather and doesn't do well in the winters here. But I'm gng to try keeping it indoors and see what happens.
Paling nggak bisa menolak perkedel jagung dan tempe goreng garing.
Ada yang suka jagungnya dihancurkan bersama adonan?
Kalau saya lebih suka butiran jagung utuh, dicampur dengan irisan daun jeruk dan daun bawang dalam adonan, agar hasilnya harum, garing dan renyah.
Tambahkan nasi coklat hangat, sayur segar untuk lalapan dan sambal.
Masak apa siang ini?
Mari makan, yuk!
Kaffir lime leaves are often used in Indonesian dishes. It gives that extra oomph and distinct vibrant taste to any dish. It has the same function as cilantro to Mexican and Indian dishes. Here, I created fried rice with whole chillies and kaffir lime leaves. On top, I sprinkled the rice with cooked crispy anchovies with a side of corn fritters and fried egg. #nasijeruk#kaffirlimeleaves#idemakansiang#inspirasimakanan#lunchmenu
Kaffir limes (Citrus hystrix and peu makrut in Thai) from my own tree which is more than 10' high. This lime is commonly used in Asian cuisine. The leaves are the most frequently used part of the plant - fresh, dried, or frozen. The fruit has irregular, bumpy serface and the zest can give a dish an "alluring perfume". Take care where you place the container though as kaffir lime tree has sharp thorns, so make sure the kids stay away. #minsgarden#plantsmakepeoplehappy#tropicalplants#kaffirlime#kaffirlimeleaves#tropicalplants#garden#gardening
🍲🥘🍜Yay! My first time ever
Tom Kha Goong Soup 😋😉
To keep the soup rich in ingredients I added some oyster mushrooms and shimeji mushrooms, also green part of leak, sweet pepper, cherry tomatoes and shallots. Although on the third picture you can see baby octopus but I only had 4 of them and I really need to learn a lot how to prepare these to avoid chewyness (is that even a word).
Made my broth on shrimp shells.
To the clear broth I added galangal, two tiny slices of ginger, kaffir lime leaves, lemongrass, fresh coriander, fish sauce, soy sauce, two teaspoons of sugar, two chilli pepper. Once the flavour was nice and rich I added 2 tins of coconut milk (75%). Then I added all my ingredients (the top ones 😉) shrimps at the end!
at the end when my ingredients were nicely cooked I added juice from 3 limes.
On top in the bowls I put some freshly chopped green onions and coriander for the flavour and visual effects 😉
It came out absolutely delicious.
If you ever wanna cook it I recommend you watch first how Pai is making it 😊
Her YT channel is Pailin's Kitchen @hotthaikitchen
Thank you Pai 💚