Pandan Leaf?

Latest Articles

Pandan Leaf?

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Thu Feb 26, 15 8:58 am Post subject: Pandan Leaf?
I'm thinking of trying a Sri Lankan recipe for a Chana Dahl and Spinach dish which calls for Pandan Leaf - I don't know what it is, think it's unlikely I'll get any in Bangor and wondered if there was an alternative ingredient. Thanks, EV

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Thu Feb 26, 15 9:50 am Post subject:
Never heard of it but v interesting: https://en.wikipedia.org/wiki/Pandanus

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Thu Feb 26, 15 10:24 am Post subject:

tahir wrote:

Never heard of it but v interesting:

https://en.wikipedia.org/wiki/Pandanus

"Pandan has a very unique taste that is quite difficult to pin down. For me, it's like a mixture of the sweetness of coconut with a hint of citrusy, nutty flavor and...how shall i put this...kind of grassy tang to it. You'd have to taste it to get the general idea, I guess

It's a great ingredient, though, very easy to like. Pandan jelly, in particular, has a very refreshing taste."

I'm just wondering if our Chinese food shop might have it. They have a lot of Malaysian products, so maybe Sri Lankan too ...
It doesn't sound like anything else I have in the food cupboard.

EV

vegplot

Joined: 19 Apr 2007
Posts: 21301
Location: Bethesda, Gwynedd

Posted: Thu Feb 26, 15 10:34 am Post subject:
It's not chips tonight then?

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Thu Feb 26, 15 10:36 am Post subject:

vegplot wrote:

It's not chips tonight then?

Dahl and chips?
Sounds like a well-balanced meal to me

dpack

Joined: 02 Jul 2005
Posts: 46211
Location: yes

Posted: Thu Feb 26, 15 7:00 pm Post subject:
pan is a good wrapping for betel nut as it is betel leaf you might be lucky in bangor but you probably need a tamil themed shop which imports fresh stuff .has bangor got a tamil community ? here might be easier

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Thu Feb 26, 15 7:04 pm Post subject:

dpack wrote:

pan is a good wrapping for betel nut as it is betel leaf

you might be lucky in bangor but you probably need a tamil themed shop which imports fresh stuff .has bangor got a tamil community ?

I somehow doubt it.

here might be easier

Ooo, that looks like a danger zone ...

dpack

Joined: 02 Jul 2005
Posts: 46211
Location: yes

Posted: Thu Feb 26, 15 7:06 pm Post subject:
ps i rather like betel especially wrapped in pan with a few aniseeds and a bit of lime skin

dpack

Joined: 02 Jul 2005
Posts: 46211
Location: yes

Posted: Sun Mar 22, 15 10:30 pm Post subject:
the downside betel has had a bad reputation as a constant habit for ages but this article might really make one avoid the stuff. i suspect the chewing tobacco in the leaf wraps should take a fair bit of the blame but betel does have at least some bad properties .

Graham Hyde

Joined: 03 Apr 2011
Posts: 365

Posted: Mon Mar 23, 15 12:44 am Post subject:
We have two types of pandan here. Took these photos this a.m. Photos 1 & 2 are as described in an earlier post, photo 3 is also called pandan and used to flavour rice. If you chew a raw leaf just an intense grass taste. When cooked with rice my thoughts on eating it are 'green', does that make sense?

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT
Page 1 of 1

View Latest Posts