These are some of the herbs that my hubby helped to grow behind our house. The curry plant is a must for making seafood and fish curry. The leaves will give a strong aroma to the curry.
The tumeric plant is used for the leaves as well as the root for cooking. The young leaves is dropped in the gravy for that heavenly, beautiful aroma and the root is grind and mix in the recipe to give a strong bland to the cooking.
The galangal or lengkuas in the malay language serves the same purpose as the tumeric. Most thai and malaysian cooking use loads of this root.
The pandan plant has sweet and grassy aroma. It is mainly used for the aroma of the leaf. Most malaysian desserts need the leaf. Grind the leaves and mix the essence in the dessert and use as any normal recipe. It has a deep fresh, green color and look very appetising.
