KAFFIR LIME LEAF

Kaffur Lime Leaves

This beautiful fragrance herb kaffir lime leaf is one of the essential ingredients in Javanese cooking.  Add to fresh salads, and it's dressing, to add to braise the meat for curry, and it makes distinctively flavoured for tofu dishes.

Coconut dressing for Javanese salad it won't be completed without the kaffir lime leaf.

Shredded finely to sprinkle to braised chicken, tofu, to add to a fresh salad and cooked vegetables and use for other garnish.

How to make shredded kaffir lime leaves for garnishes.

Here I am sharing how to use the leaf in cooking braised tofu Javanese Style.

Rice garnished with Tofu flavoured with Kaffir lime leaf.

Braised Tofu

400g firm tofu
a clove of garlic, crushed
1 shallot, sliced finely
3 tablespoons sweet soy
1 tablespoon soy
1 teaspoon salt
1 tablespoon lemon juice
1/2 cup water
5-7 kaffir lime leaves
Method
Place all ingredients in a cooking pot, put the tofu in (whole tofu or sliced to 8)
Cook to a slow and quick-braised for ten minutes, until the liquid, is almost absorbs
Now the cooking is done, and you could use this spiced cooked braised tofu to add to salads or to garnish rice and noodles.  Or you could do further cooking by panfry them and served with rice or to add in soups.
It is so easy to do, if you like tofu, you will try the recipe.

Light Braised Tofu with Kaffir Lime Leaves

Tofu with a pretty print of kaffir lime leaf

I used some of the tofu freshly cooked, diced to garnish rice, and the rest was pan-fried.  Another idea, with this braised tofu, is Juliane them, use it for a filling of pancake roll.

Using kaffir lime leaf for flavouring salad dressing.

Salad Dressing
Savoury Coconut Dressing
(Bumbu Gudangan Gurih)

Ingredients of the Dressing

Ingredients
1 cup desiccated coconut- or fresh grated young coconut 
1 cup of water
2 tablespoons grated Palm sugar/coconut sugar
1 shallot and 1 garlic
1/2 teaspoon coriander seeds
1 small sliced galangal
1 kaffir lime leaf
Salt to taste (1/2 teaspoon)
1 cup of water extra
1 tablespoon vegetable oil

Method
Place the peeled shallot, garlic, coriander seeds, grind them to make a rough paste
In a saucepan, place the coconut, water, sugar, galangal, kaffir lime leaf, cook to soften
Add in the coarse paste, extra water and lemon juice, keep on cooking until all water-juice is absorbed
(about 11 minutes cooking over low heat)
Transfer to a bowl, add the oil, mix together.

Snake Beans

It keeps well refrigerated.

The dressing is delicious to add to cooked vegetables and also for a fresh salad. Boiled snake beans mixed with boiled cabbage, bean sprout dressed with the dressing is very traditional in Java.


You could find more the use of kaffir lime leaf in the older post, please explore you may find more Javanese cooking recipes.

Tofu is a treat for me, and the bonus is my family likes it too.

A lot of recipes for Asian cooking using kaffir lime leaf but this dish I cook confidently as it is my cooking heritage-Javanese cooking.

The fresh kaffir lime leaf freezes well, or you could dry them and keep it as a dried herb.
Have fun and happy cooking.




This morning I have the opportunity to be working by myself, it is very entirely in the house while the family is away.  To take a walk for a bit is the plan and to be in the garden afterwards to clean around the kaffir lime tree which was trimmed yesterday
It is good to be on your own sometime, it's a time to listen, to learn and to care of oneself. Gratefully!
I wish you all for a pleasant morning and enjoy your day.

Thanks for Stopping By
Susy