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Pandan leaf

Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About

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.

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