Indonesian Culinary - Pandan Leaves - Daun Pandan Ingredients

Pandan Leaves - Daun Pandan

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written at Tue, 2 March 2010

Pandan is the leaf of the Pandanus amaryllifolius plant. Pandan leaves are used in Southeast Asian cooking to add a distinct aroma to rice, meat and curry dishes such as nasi uduk, kaya (jam) preserves, and desserts such as drinks and pandan cake, similar to a chiffon cake. Pandan is used in curries and meat dishes, wrapped around chicken and fried, used to perfume rice and to flavor cakes, ice creams and popsicles. Pandan leaves are also woven into baskets baskets, which can be used for serving food.
They are known as daun pandan in Indonesia and Malay. Fresh leaves are typically torn into strips, tied in a knot to facilitate removal, placed in the cooking liquid, then removed at the end of cooking. Pandan is not readily available in the U.S., which is why its rarely seen on menus, but can sometimes be found frozen in Asian markets.
Source : http://en.wikipedia.org/
www.slashfood.com

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Water Spinach - Kangkung
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