Re: Pandanus edibility - fragrance? - Hawaiian pines
- Subject: Re: Pandanus edibility - fragrance? - Hawaiian pines
- From: E* W*
- Date: Sun, 21 Oct 2001 13:44:50 -0700
More than you ever wanted to know about scewpine. I did a
search and came up with the following:
Nasi Lemak Coconut rice flavored
with cloves & screwpine leaves.
Served with chili anchovy curry
chicken & hard boiled eggs.
Extracted from the screwpine
flowers, kewra water or
essence is used to flavor
meat,
poultry and pulaos. Also
used
as a flavoring in Malay,
Thai
and Indonesian cooking ,
particulary in rice
dishes and
puddings, also known as
pandan or screwpine
essence.
Pandan Leaf (daun pandan): The fragrant leaf
of a type of pandanus sometimes known as
fragrant screwpine, this is tied in a knot
and used to flavor dessert and cakes.
Daun Pandan: The leaf of the screwpine or Pandanus tree. An
important flavoring herb in SE Asian
cooking. The flavor is similar to vanilla.($3.50) 1 oz.-
Item #0909
Screw Pine Cake
Submitted by: Margaret
This is a beautiful Malaysian-style
layer cake. It is a very
time-consuming cake to make but well
worth the effort. Very rich
but very delicious. Screwpine (more
commonly known as
'pandan') is a kind of fragrant leaf
plant native to Malaysia but
it can be found in paste form in most
Asian grocery st...
Kaya is something really divine, a kind of
custard jam made from coconut milk, egg yolks
and sugar,
flavored with the pandanus, the leaf of the
screwpine, which has
a mild taste rather like vanilla. Kaya is the
Malay word for rich,
and it is. Most coffee shops in Singapore
serve canned kaya, but
the Chin Mee Chin makes its own, boiling away
in tin vats. It's
served on freshly baked soft buns, with a
slab, not a pat, of
butter, and a soft-boiled egg dashed with
salty soy sauce on the
side.
screwpine leaves
Popular in the cooking of Southeast Asia
(particularly Indonesian, Malasian and Thai),
screwpine leaves have a floral flavor and are
used most often to flavor rice dishes and
puddings. Their intense green hue also
makes them useful as a natural food
coloring. Screwpine leaves are available in
Asian markets-sometimes fresh and always
dried. They're also called daun pandan,
pandanus and kewra.
Screw Pine Leaf = Screwpine Leaf = Bai Toey =Bai Touy =
Pandanus Leaf
= Daun Pandan = Pandan Leaf = Kewra = Rampe
Leaf :
Substitutes: green food coloring (for color,
not flavor) OR vanilla + green
food coloring (different flavor).
Essences such as kewra (from the screwpine family), neroli
(orange
oil) and rose oil are common in Muslim-style dishes as well
as many
desserts and beverages.
Nasi Lemak (Malaysia)
Serves 4
Nasi lemak traditionally is flavored with pandan (screwpine)
leaves. These are not available in the United
States except in powdered form or as an extract that's
sometimes used to flavor Southeast Asian sweets
(to me, it tastes rather like vanilla). Ruth Law, in The
Southeast Asian Cookbook, suggests adding a bay
leaf when cooking the rice.
1-1/2 cups long-grain rice
1-1/2 cups coconut milk
1-1/2 cups water
Rinse rice in a colander under cold running water until the
water runs clear.
Combine rice, coconut milk, and water in a heavy saucepan.
Bring to a boil, stirring once or twice, then
cover and simmer over low heat 15 minutes. Remove from heat
and let stand 10 minutes (do not
uncover!), then fluff rice with a fork. Serve hot.
I became carried away.
Liz
