Storing Aromatic Leaves in Traditional Indonesian Cuisine
There are about 10 aromatic foliage that adds to the delicacy of traditional Indonesian cuisine. The use of aromatic leaves vary depending on type of cooking. Not only the use of different, aromatic foliage storage method is also not all the same to maintain the distinctive aroma and freshness.
Storing Aromatic Leaves(serai) (ifanobi)
Storing Aromatic Leaves
1. Daun Bawang (leeks)
How to save a simple green onion, wrapped in paper, then put in a plastic bag, and refrigerate. If outside, soak the roots in a glass of water.
2. Daun Kari (curry leaves)
Especially for curry leaves or leaf Koja, should not be stored longer. Curry leaves should be directly used directly as fresh.
3. Daun Kunyit (turmeric leaf)
Just like chives, turmeric leaf save by way of paper wrapped, then put in a plastic bag, and refrigerate.
4. Daun Serai (Serai)
Lemongrass leaves more flexibility in storage. Can be left alone in a room temperature, or stored in a refrigerator. Serai which is left at room temperature (especially air-conditioned room) will cast a distinctive refreshing aroma.
5. Daun Jeruk (lime leaves)
Similar like scallions and turmeric leaf, kaffir lime leaves just save it by wrapping it in paper, plastic insert, and store in refrigerator.
6. Daun Pandan (pandan leaves)
Save pandan leaves by immersing the base in a glass of water. Alternatively, wrap in plastic and store in refrigerator.
7. Daun Kemangi (basil)
Easy basil leaves and black rot, so you should buy in moderation. If you must store them, wrap the basil leaves in a plastic-coated paper to be stored in the refrigerator.
8. Daun Salam (bay)
Save the bay leaf to wrap it in paper, plastic insert, and store in refrigerator.
9. Kecombrang or honje
Save kecombrang or honje in the refrigerator wrapped in a state so as not to damage the scent of other spices.
10. Daun Mangkokan
Such as curry leaves, leaf specific mangkokan should be used directly as fresh and not to be stored.