Kaffir lime leaves are used extensively in Southeast Asian cuisine. They are characterized by their vibrant green color and double-leaf shape. Their light, delicate aroma creates the distinct citrus flavor found in many Thai, Malaysian and Indonesian dishes. The leaves are generally used whole in stocks, soups and sauces, lending their lively flavor to many dishes. They can also be finely sliced and included in fish cakes and salads. Although Kaffir leaves can be found frozen and dried, their flavor is best when fresh.
Instructions
To Enchance Stocks, Soups and Sauces
1. Throw the leaves, stems and all, into the broth.
2. Simmer Kaffir leaves with the rest of the broth's ingredients.
3. Remove and discard the leaves when you are ready to serve the dish.
To Enchance Fish Cakes, Salads and Sauces
4. Separate the leaves from the stems.
5. Stack 3 to 4 leaves on top of each other, then tightly roll them.
6. Slice the rolled leaves finely, from end to end, with a very sharp knife. Pull the shreds of leaves apart. Use the finely sliced lime leaves according to your recipe.
Tags: finely sliced, Kaffir leaves