Kaffir lime leaves are an essential ingredient in Southeast Asian cuisine, known for their distinct citrusy and slightly ...

Besides spinach, mustard greens, cabbage, curry, and coriander leaves commonly used by most ... They can be chewed raw, with lime and betel nuts. An after-meal digestive, they ease flatulence ...

I’m also guessing you have a kaffir lime tree? Lucky you, as the fruit and the leaves are so expensive over here in London. From where I’m sitting, it seems like you’re on to a goldmine!

1 Cups Vodka 7 Kaffir Lime leaves 5 ice cubes 25 ml Ginger beer or ginger syrup Club soda (top-up) Lemon juice In an airtight container, add vodka and kaffir lime leaves to make kaffir lime-infused ...

Cut the coriander stalks into chunks, and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth.

Leave the meat to marinate for at least 30 minutes, although two hours is better. Kaffir lime leaves come in pairs - you need four to six pairs, depending on size. They need to be very finely ...

An alternative take on pho, rice noodles are stir-fried with beef, bean sprouts, and onions, mixed with eggs, shredded carrots, and other ingredients. A popular choice, vermicelli noodles feature rice ...

3. For the sauce, sweat the shallot and garlic in the oil for 2 minutes, add the bay leaf, thyme, stock, wine and cream. Bring to the boil then reduce by half. Add the kaffir lime leaves and leave ...