Makrut (Kaffir) lime leaves are widely used in Cambodian cooking. They are an essential ingredient in "Kroeung" and a must have garnish for Cambodian favorites such as Amok and Prahok Ktis. In traditional Cambodian chicken and lime soup (Sgow Chrouk Moan) the leaves are used whole and removed from the broth before serving. Their rich and pungent characteristics bring out the distinctive flavor and fragrance that Cambodian cuisine is known for.
Use Makrut lime leaves in spice mixes and rubs, or sprinkle over sautéed meat dishes. They add flavor, color and texture to dishes.
Use fresh Makrut lime leaves can be used fresh or dried, and can be stored frozen.
INGREDIENTS: Organic Makrut Lime Leaves
Cooking with Makrut (Kaffir) Lime Leaves
Recipes for these and more dishes are available at http://angkorchef.com/tag/makrutlimeleaf/.
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