In the culinary world, leaves often play a crucial role by adding unique aromas, flavors, and textures to dishes. In Malaysia, aromatic leaves are commonly used to enhance the taste of meals. Here are five types of aromatic leaves frequently used across various culinary cultures:
1. Basil Leaves
Basil leaves burst with a fresh aroma and a hint of sweetness, making them essential in countless kitchens. In Malaysia, cooks incorporate them into dishes like nasi ulam or serve them raw as ulam. In Thai cuisine, basil truly shines in pad kra pao, infusing the dish with a refreshing essence that elevates the entire meal.
2. Turmeric Leaves
Turmeric leaves unveil the deep, earthy flavors in rendang, gulai, and nasi lemak. Their unique fragrance and subtle bitterness not only mask any fishy odors but also make them perfect for seafood dishes. Each bite is enriched with their distinct richness, enhancing the overall culinary experience.
3. Pandan Leaves
Pandan, the superstar of Southeast Asian cuisine, plays a versatile role in both sweet and savory dishes. Notably, it infuses a fragrant aroma into rice dishes like nasi lemak, while also enhancing traditional desserts such as seri muka and kuih talam. Its sweet, floral scent is truly unforgettable, leaving a lasting impression.
4. Curry Leaves
Similarly, curry leaves hold a staple position in Indian and Sri Lankan cooking, and they are equally cherished in Malaysia for their bold aroma and flavor. In fact, they are essential in spice-heavy dishes like chicken or fish curry. Here, they are sautéed with spices to release their potent fragrance before other ingredients join the mix.
5. Coriander Leaves
Moreover, coriander commonly known as cilantro packs a punch with its sharp, slightly peppery taste. In Malaysia, cooks frequently incorporate these leaves into soups and salads, or use them as a garnish to deliver a refreshing burst of flavor. Globally, they play a crucial role in Mexican cuisine, adding that zesty finish to dishes like salsa and guacamole.
Overall, each of these leaves brings its own character to the table, enriching flavors and creating more dynamic, exciting dishes. By learning how to use them properly, you’ll unlock new dimensions in your cooking, making each dish a flavorful masterpiece.
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Article by Syuriana Ibrahim.
