Shallots, fresh lime leaves, lemongrass, pepper, toasted coconut.
It also gets a variety of choppedherbs tossed through it, usually what is available locally.
I used daun kesum (vietnamese mint), regular mint, holy basil and perilla leaves.
Deb Ong 翁诗美 on Nostr: The ulam is a riot of textures and flavours. Shallots, fresh lime leaves, lemongrass, ...
The ulam is a riot of textures and flavours.
Shallots, fresh lime leaves, lemongrass, pepper, toasted coconut.
It also gets a variety of choppedherbs tossed through it, usually what is available locally.
I used daun kesum (vietnamese mint), regular mint, holy basil and perilla leaves.
Shallots, fresh lime leaves, lemongrass, pepper, toasted coconut.
It also gets a variety of choppedherbs tossed through it, usually what is available locally.
I used daun kesum (vietnamese mint), regular mint, holy basil and perilla leaves.