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Laksa Leaves

Daun Kesom

Appears in
Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

  • About

Not always easy to find, these narrow, dainty, point-tip leaves are gently split and torn to release their sharp fragrance. They contribute to a certain intoxicating zing when added to laksa as a garnish. They are also known as Vietnamese mint.

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