These are some of the herbs that my hubby helped to grow behind our house. The curry plant is a must for making seafood and fish curry. The leaves will give a strong aroma to the curry.
The tumeric plant is used for the leaves as well as the root for cooking. The young leaves is dropped in the gravy for that heavenly, beautiful aroma and the root is grind and mix in the recipe to give a strong bland to the cooking.
The galangal or lengkuas in the malay language serves the same purpose as the tumeric. Most thai and malaysian cooking use loads of this root.
The pandan plant has sweet and grassy aroma. It is mainly used for the aroma of the leaf. Most malaysian desserts need the leaf. Grind the leaves and mix the essence in the dessert and use as any normal recipe. It has a deep fresh, green color and look very appetising.
sori ye Fir dari Melboune, Klela overlooked this fotopage for a long time. Now, baru sedar komen kamu.
In Melbourne, maybe you can try at some gardening with our local herbs. Must start early spring which is round the corner now in Down Under. date Oct. 7, 2006.
Sat 7-Oct-2006 07:47 Posted by:halela
Ok K.Lela, thanks for your advice, will do that soon. Sini dah beransur panas, like today it is 32c, macam kat Msia je rasa..
