https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKaffir_lime%2F14%2Fen 2026-09-03T00:21:46Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Kaffir_lime/14/en&diff=160202&oldid=prev 2025-07-02T13:39:02Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>==Uses==<br /> === Culinary ===<br /> &#039;&#039;C. hystrix&#039;&#039; leaves are used in Southeast Asian cuisines such as [[Indonesian cuisine|Indonesian]], [[Laotian cuisine|Laotian]], [[Cambodian cuisine|Cambodian]], and [[Thai cuisine|Thai]]. The leaves are the most frequently used part of the plant, fresh, dried, or frozen. The leaves are widely used in [[Thai cuisine]] (for dishes such as [[tom yum]]) and [[Cambodian cuisine]] (for the base paste &quot;[[Kroeung|krueng]]&quot;). The leaves are used in [[Vietnamese cuisine]] to add fragrance to chicken dishes and to decrease the pungent odor when steaming snails. Also, in Vietnamese villages that harvest [[silkworms]], the silkworms in the [[pupa]] stage are [[stir-fried]] with the kaffir lime leaves. The leaves are used in [[Cuisine of Indonesia|Indonesian cuisine]] (especially [[Balinese cuisine]] and [[Javanese cuisine]]) for foods such as [[soto ayam]] and are used along with [[Syzygium polyanthum|Indonesian bay leaf]] for chicken and fish. They are also found in [[Cuisine of Malaysia|Malaysian]] and [[Cuisine of Myanmar|Burmese]] cuisines.</div>

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