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 Ktees. 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.
INGREDIENTS: Pure Whole Makrut Lime Leaves
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Channy Chhi Laux
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I truly enjoy cooking for family and friends and I love introducing Cambodian cuisine to all my American friends. Cooking Cambodian food with my products is fun, easy, healthy and delicious.
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