Other leaves

There are a host of other aromatic leaves used that I haven’t included in these recipes as they can be hard to source outside Asia. Vietnamese coriander is popular in Sumatra, where it is added to dishes with a coconut milk base. Teak leaves lend a deep brown colour for dishes like the sweet Javanese jackfruit curry, gudeg. Along with onion skins, guava leaves can be used for staining marbled eggs. Turmeric leaves neutralise strong odours, whilst garlic leaves add punch to soft savoury porridges.