2 replies to this topic

[JamesVixen]

I am doing a Malaysian recipe which calls for Rampe. What is it?

[Lawrence Wheeler]

Also known as pandan leaf. Almost every kitchen garden in
: Sri Lanka, Malaysia, Indonesia and Thailand boasts a
: pandanus plant, the leaves of which are used in both
: savoury and sweet dishes. A strip of leaf about 10 cm
: (4 in) long is dropped into the pot each time rice is
: cooked, to perfume it. Two or three strips are
: simmered with curry.




: In Thailand, pieces of marinated chicken are enclosed in
: a clever wrapping of bai toey (the local name for
: pandan leaf) and grilled or deep fried, their subtle
: flavour being imparted to the chicken. In Malaysia,
: Indonesia, Singapore and Thailand, the leaves are
: pounded and strained (or blended with a little water)
: to yield flavour and colour for cakes and sweets. The
: flavour is delicate, and as important to Asians as
: vanilla is to Westerners.

: Pandan leaves used to be available in Western countries
: only in dried form. Gradually, enterprising
: shopkeepers offered them fresh frozen. It is a sign of
: the times that for the past few years fresh pandan
: leaves have been available in at least some large
: Western cities. Surplus fresh leaves may be frozen in
: plastic bags.

: In South East Asia the leaves are used to make containers
: for sweets. Cooks are adept at folding them so they
: make perfect boxes hardly 2 cm (3/4 in) each way, just
: right for holding little jellies or puddings

[JamesVixen]

Thanks for your answer Lawrence, I really appreciate your speed