5 Must Have Plants in Every Indonesian Household

Indonesian mothers always have a trick up their sleeves if they couldn’t buy herbs at the supermarket. The trick is to grow it in your garden or even just a backyard where other plants grow as well. These are some of the herbs and plants that you can start planting on your own.

1. Kaffir Lime Tree

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Then there are lime leaves from kaffir lime trees, which are one of the most distinctive tasting and fragrant leaves. This lime leaf has a very powerful and refreshing scent. Frequently used to mask the fish odours and overpowering culinary items. The lime leaves are usually diced beforehand before being added to the recipe to enhance the scent. Chilli Sauce, Fragrant Lime Rice, Fish Soup, Curry, and Dry Tempeh Potatoes are just a few of the foods made with these leaves.

2. Bay Laurel

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One of the most adaptable leaves is the bay leaf. Sayur Asem, Sayur Lodeh, White Curry, Curry, Rendang, and a number of other Indonesian cuisines can all benefit from these leaves. Some people prefer to dry it first before using it, but others prefer to use it fresh. The scent of this leaf is rather distinct. This leaf may impart a distinct flavour to cuisine while also masking the odour of fishy elements.

3. Celery

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The scent of celery leaves is rejuvenating. Typically, these leaves are added to Chicken Soup, Soto, Bakso (meatballs), Bubur Ayam (chicken porridge), Capcay, and other basic culinary delights, more often as a garnish that gives a fresh taste. It has a thinner appearance than cilantro.

4. Curry Tree

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Curry leaves are frequently used in Indian and Middle Eastern-influenced Indonesian recipes. This leaf is used in several Aceh cuisine. Dishes such as Acehnese Goat/Mutton Curry, Laksa, Ayam Tangkap, and others for instance. In Indonesia, this leaf is known as Temuru Leaf or Koja Salam. The leaves have a similar form to bay leaves, however, they are smaller. Curry leaves have a unique aroma.

5. Pandan Tree

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If you live in Southeast Asia, you might know that pandan has a distinct scent and taste that can enhance the flavour of food and beverages. Pandan plants are extensively grown in yards and gardens. They are widely used in a variety of traditional foods, including Kolak, Bubur Cendil and Bubur Kancang Ijo (mung bean porridge). The musty smell of rice can also be eliminated by cooking it with pandan.

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