Daun Kesum Laksa. Vietnamese Coriander or daum kesum in Malay is a lemony spicy and tangy herb that captures so much that is South East Asian Cooking Persicaria Odorata is also known as Vietnamese Mint Rau Ram in Vietnamese Phak Phai in Thai and Pak Phaew in Laotian It is one of my favourite herbs! How to grow your own Laksa Leaves (Daun Kesum).
The plant best grown in consistently moist to wet moderately fertile soils in full sun to part shade However plants prefer boggy soils including ones with some standing water Stem is ascending 1025 cm tall 23 mm in diameter red grooved base trailing and forming roots at all nodes much thicker than upright part .
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The Malays called the leaves ‘daun kesum’ and is used in Malaysia for the dishes nasi kerabu and asam pedas In Laos and certain parts of Thailand the leaf is eaten with raw beef larb ( Lao ລາບ ) In Australia the plant is being investigated as a source of.
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In Malaysia and Singapore it is called daun kesum or daun laksa (laksa leaf) daun kesum (vietnamese mint) The leaves have a lemony fragrant and spicy taste reminiscent of the mint or lemon grass and can be eaten raw added to salad or used as a garnishing ingredient in spicy noodle soup ( laksa) so much so its popularly known here as laksa leaf.
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1/2 cup daun kesum leaves Preparation 1 Add the fish ginger tamarind apple and a teaspoon of salt into a pot and cover with water Bring to a boil then simmer for about 10 minutes until the fish is cooked through Turn off the heat then take out the fish and reserve the cooking water 2.
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Grow your own use for making daun kesum, the herb you must
OverviewIngredientsOriginRegional variationsPopularityMalaysian Tourism Board controversySee alsoExternal linksA wide variety of laksa exists in Southeast Asia with regional and vendorspecific differences Laksa can be broadly categorized by its two main ingredients noodles and soup Most preparations of laksa are garnished with herbs Two of the most widely used herbs are mint and Vietnamese coriander known in Malay as daun kesum or by its colloquial name “laksa leaf” Another popular garnish used for many laksa recipes is the unopened flower bud of the torch gin Text under.