Kaffir lime leaves (Hokkien: thai1ko3 kam1-eh4 heok1; Malay: daun limau purut) are the leaves of the Citrux hystrix. They are often used in Nyonya cooking, as well as in Thai, Laotian and Cambodian cuisine.
Kaffir lime leaves provides a distinct aroma to Nyonya dishes such as curry kapitan, perut ikan and otak-otak, to name a few. Tomyam, a Thai-inspired dish, also makes good use of kaffir lime leaves. The name of the fruit in Hokkien is thaiko-kam, literally meaning leprosy-lime, in reference to the bumpy exterior of the skin resembling leprosy.
If you are going to cook Nyonya dishes all the time, it is sensible to have the ingredients handy. We were at the market today (14 April 2013) and came back with this kaffir lime plantlet. The kaffir lime leaf features prominently in many Nyonya dishes, so we decided to get our own plant. This one was grown from grafting. According to the seller, this plantlet will not bear any thorns. The leaf was also quite aromatic.
Kaffir lime plantlet (14 April 2013)
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Please use the information on this page as guidance only. The author endeavours to update the information on this page from time to time, but regrets any inaccuracies if there be any.
Hello and thanks for reading this page. My name is Timothy and my hobby is in describing places so that I can share the information with the general public. My website has become the go to site for a lot of people including students, teachers, journalists, etc. whenever they seek information on places, particularly those in Malaysia and Singapore. I have been doing this since 5 January 2003, for over twenty years already. You can read about me at Discover Timothy. By now I have compiled information on thousands of places, mostly in Peninsular Malaysia and Singapore, and I continue to add more almost every day. My goal is to describe every street in every town in Malaysia and Singapore.