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By Chef Wan
Published 2018
The long, narrow pandan leaf is also known as pandanus leaf. They are used in both savoury and sweet dishes in Malaysia, Singapore, Indonesia and Thailand. This leaf, with its delicate flavour, is as essential to Asian cooking as vanilla is to Western cooking. The leaves can be used whole and are also pounded and strained to lend flavour and colour to sweets.
ยฉ 2018 All rights reserved. Published by Marshall Cavendish.
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