Citruses

Kaffir  Lime   to   Lime


Kaffir Lime
Kaffir lime is different from the lime.  Kaffir lime leaf has a shape of double leaves.   Kaffir lime leaves and the rinds are used in South East Asian cooking. They are used for the components of curry paste, and the leaves are also used for cooking savouries but not for sweet dishes. 

I use the leaves (whole/shredded) and also the rind for my Javanese salad dressing and curry dishes. 
The leaves together with pandanus leaves are used for yellow rice or fragrant rice Javanese style.

Lime
There is verity of limes.  What I have in my garden is the Tahitian lime.  It is so versatile. The rind and the juice are useful but not the leaves.  You could use lime for the mixture in cocktails and refreshing drinks.   It is suitable for cooking cake/sweet, meat, fish and also salad dressing. 

Lime is an essential ingredient in any cooking and drinks or just add sequised of lime in cold water to have a refreshing drink.  I think it is good to have a lime tree, every backyard should have one.

Cold Water with Limes and Herbs

For a Refreshing Drink

Note:  Friends of ours, Ann and Max gave me suggestions about how to get the best out of limes.  Freshly picked limes are not as juicy as the one that is already kept in storage for a few days.  Another way to get the better juice of limes they said: Put the lime in a Microwave for a few seconds (9-10) or softening the lime by rolling the lime under the palm of the hand on the table. 

Excellent ideas Ann and Max, I have to remember that.  Thanks for the tips.

Cooking fish with Tahitian lime and kaffir lime leaves.  Steamed Fish.

Recipe and the instructions below:

Steamed Fish with Limes

The Recipe

 

Steamed Fish With Limes

(Lime and Kaffir lime leaves)

Ingredients:

1-2 pieces fish, hoki fillets

2 cups mix aromatic vegetables

          Carrots, Celery, etc

1 crushed garlic and shredded kaffir lime leaves
Sliced of lime
Salt to taste and some sesame oil
A ½ cup of water
Spiced oil:
2 tablespoons vegetable oil
Julianne of fresh ginger

Some shredded lettuce to serve
Soy sauce

Method

Use a heavy based pot and place the aromatic vegetables/spices and the water
Place the fish on it, sprinkle with salt, drizzle some sesame oil and add the sliced lemon on top.
Cover the pot, and put in a hot stove, cook the fish for 8-10 minutes.
In the meantime, you organise the spice oil
Heat the oil until hot then add in the fresh ginger
When the fish are cooked, transfer to the serving plate
Rest the fish on the bed of lettuce, discard the limes, and pour the hot-spiced oil over
Serve at once, put a slice of fresh lime; add some soy on top of the fish if you wish.

To serve:  serve hot with noodles or white steamed rice.

Cooking   Steaming   The   Fish

Cooked Steam Fish is Ready
to Dress with the hot Oil

Aromatic Vegetables
and Water to steam the Fish. 

Pouring Spiced Hot Oil
On to The Cooked Fish