“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ― Julia Child

Saturday, January 12, 2013

Name This Food Is Back

Yes, yes, I know it has been an unforgivably long time since Name This Food! graced these here pages, so I will skip the extended apologies and forge full steam ahead into it. Last time, if you can remember that long ago, I asked you what this little bugger was:

And now it can be revealed, if you'd actually care to know, that it is an example of Kaffir Lime.

Citrus hystrix, commonly known in English as kaffir lime, is a fruit native to Indochinese and Malesian ecoregions in India, Laos, Indonesia, Malaysia and Thailand, and adjacent countries. It is used mainly in Southeast Asian cuisine.

The rind of the kaffir lime is commonly used in Lao and Thai curry paste, adding an aromatic, astringent flavour. The zest of the fruit is used in creole cuisine and to impart flavor to "arranged" rums in Martinique, Réunion island and Madagascar. However, it is the hourglass-shaped leaves (comprising the leaf blade plus a flattened, leaf-like leaf-stalk or petiole) that are used most often in cooking. They can be used fresh or dried, and can be stored frozen. The leaves are widely used in Thai and Lao cuisine (for dishes such as tom yum), and Cambodian cuisine (for the base paste "Krueng"). The leaves are also used in Indonesian cuisine (especially Balinese cuisine and Javanese cuisine), for foods such as sayur asam, and are used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian and Burmese cuisines. The juice is generally regarded as too acidic to use in food preparation, but it is used in household cleaning fluids. In Cambodia, the entire fruit is crystallized/candied for eating.

So... I suppose you'll be wanting a recipe then, will you?
Anna over at Morsels and Musings has three fabulous recipes using Kaffir Lime at http://morselsandmusings.blogspot.co.uk/2008/10/three-recipes-w-kaffir-lime.html

Or try this recipe for Salmon and Wasabi Ravioli with Kaffir Lime Sauce.


250g pasta, fresh or 40 wonton wrappers
300g salmon fillet
1/3 cup creme fraîche or sour cream
125g ricotta cheese
½ tsp wasabi paste
1 tbsp dill, chopped
cracked pepper
250 ml fish or vegetable stock
6 kaffir lime leaves, shredded
¾ cup cream

Cut pasta into 10cm squares and set aside.

To make filling, cut salmon into 2cm slices. Place salmon, crème fraiche, ricotta, wasabi, dill and pepper in a bowl and mix to combine.

Place spoonfuls of filling on pasta squares or wonton wrappers and top with another pasta square or wonton wrapper. Press squares firmly around edges to seal.

To make sauce, place stock, lime leaves and cream in a saucepan and simmer gently until reduced by half.

To cook ravioli, place in a large saucepan of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain.

Place ravioli in serving bowls and spoon sauce over it. Top with cracked pepper.

Preparation time:  30 min

Go to it, folks!

Now, Name This Food!


  1. Heh, that lime looks like Jolly Green Giant testicles. Yeah. I went there.

  2. What's new in the valley, little sprout? Ho ho ho!

  3. some sort of dried chilli?


Come on and chew the fat!


Related Posts Plugin for WordPress, Blogger...