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Ingredient: Rampe

Started by Guest_Annaliese_* , --

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#1 Guest_Annaliese_*

Guests

Posted --

I am a huge fan of Sri Lanka food and cooking. I came across a recipe calling for several "pieces of rampe." Can someone please tell me what "rampe" is and perhaps where I can buy it in the USA?

Thank you.

#2 Guest_foodcrazee_*

Guests

Posted 29 April 2003 - 04:36 PM

Anna,

Rampe is also knowb as Screw Pine Leaves. refer to http://www.asiafood.org/glossary_2.cfm?wordid=3294 for picture. attach is derived from the addy. If you cant find it then substitute them with Fresh Thai Basil but nothing can replace the fragrance of the pandanus leaves.

Pandanus Leaf
Pandanus latifolius, P. amaryllifolius

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.

Other Languages:
Indonesia: daun pandan
Malaysia: daun pandan
Sri Lanka: rampe
Thailand: bai toey
Vietnam: la dua

#3 Guest_foodcrazee_*

Guests

Posted 29 April 2003 - 04:58 PM

Check also

http://www-ang.kfunigraz.ac.at/~katzer/eng...pice_photo.html

for more details on Pandanus Leave.

: I am a huge fan of Sri Lanka food and cooking. I came
: across a recipe calling for several "pieces of
: rampe." Can someone please tell me what
: "rampe" is and perhaps where I can buy it in
: the USA?

: Thank you.

#4 Guest_LDeBroeck_*

Guests

Posted 23 July 2003 - 07:59 AM

Hi! I'm wondering whether you have found the pandan leaf plant in U.S. already?
Regards

: I am a huge fan of Sri Lanka food and cooking. I came
: across a recipe calling for several "pieces of
: rampe." Can someone please tell me what
: "rampe" is and perhaps where I can buy it in
: the USA?

: Thank you.

#5 Guest_Sarah G_*

Guests

Posted 21 August 2003 - 01:30 PM

: Anna,

: I Am after a recipe for marinated chicken wrapped in Pandan leaves..

: Pandanus Leaf
: Pandanus latifolius, P. amaryllifolius

: 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.

: Other Languages: Indonesia: daun pandan
: Malaysia: daun pandan
: Sri Lanka: rampe
: Thailand: bai toey
: Vietnam: la dua

#6 Guest_Arjuna_*

Guests

Posted 15 October 2004 - 04:54 AM

Where can I get a plant ?

: Anna,

: Rampe is also knowb as Screw Pine Leaves. refer to
: http://www.asiafood.org/glossary_2.cfm?wordid=3294
: for picture. attach is derived from the addy. If you
: cant find it then substitute them with Fresh Thai
: Basil but nothing can replace the fragrance of the
: pandanus leaves.

: Pandanus Leaf
: Pandanus latifolius, P. amaryllifolius

: 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.

: Other Languages: Indonesia: daun pandan
: Malaysia: daun pandan
: Sri Lanka: rampe
: Thailand: bai toey
: Vietnam: la dua

#7 Guest_Annaliese_*

Guests

Posted 30 April 2003 - 11:20 AM

Thank you VERY much for your helpful response. I hope I can find a source for this ingredient.

#8 Guest_foodcrazee_*

Guests

Posted 22 August 2003 - 03:28 PM

Sarah, hopes this helps

http://importfood.com/recipes/chickeninleaves.html

Instead of using a square wrapping style, i opted to make a triangle out of the pandan leave, leaving one end shorter, add the chicken in and then insertthe longer side into the gaps and cut off excess.

Enjoy !