Ingredients
Wild lime leaf
Other Names: Bai makrut or makroot (Thai); chanh sac or truc (Vietnamese); daun jeruk purut (Indonesian); daun limau purut (Malay); ichang lime; kaffir lime; khi hout or kok mak (Laotian); kobumikan (Japanese); kraunch soeuth (Khmer); makrut lime; mav naus (Hmong).
General Description: Wild lime leaves (Citrus hystrix) are the highly perfumed leaves of a Southeast Asian citrus fruit that’s not actually a true lime. The glossy, dark green wild lime leaves look like two leaves joined end to end. Their common name, kaffir lime, derives from a word of Arabic origin for “nonbeliever” and was used in southern Africa as a derogatory term for black Africans; it has fallen out of favor. Grown in Southeast Asia and Hawaii, the wild lime tree produces small, pear-shaped fruit with bright yellowish green wrinkled skin. Wild limes are valued for their zest and very sour juice, but mostly for the heavenly perfume of their leaves. The leaves are especially popular in Thailand, where they appear in soups, stir-fries, and curries, and in Indonesia (especially Bali) where they appear in fish and chicken dishes. Dried wild lime leaves are used in the same way as bay leaves.
Purchase and Avoid: Look for fresh or dried wild lime leaves in Southeast Asian markets. Fresh leaves, which have a more intense fragrance, are sometimes available and are preferable. Frozen leaves are fine for flavor, if not appearance.
Storage: Fresh leaves will keep for several days, or can be frozen. Store dried leaves in a sealed container in a cool, dry place for several months.
Serving Suggestions: Add whole lime leaves during cooking to scent white rice, fish, or stock. Shred or tear the leaves and add to Thai curries and hot and sour soups. Make wild lime aioli by pureeing the deveined leaves with a little lime juice and mixing with mayonnaise.
Food Affinities: Basil, chicken, chiles, cilantro, coconut, crabmeat, fish, galangal, garlic, ginger, lemongrass, pork.
from Quirk Books: www.quirkbooks.com
