Author Topic: Kaffir Lime Leaf Salt  (Read 1611 times)

Offline achookwoman

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Kaffir Lime Leaf Salt
« on: December 28, 2015, 10:46:25 pm »
This salt can be used in many SE Asian dishes. I will use it mostly on fish and chicken.

Ingredients

These are approximate.

20 fresh Kaffir leaves, washed and dried in a warm room for 2 days.
2 heaped Tablespoons of good salt.

Method

Grind leaves on speed 8 for 10 seconds
Add salt and grind for 10 seconds , speed 8( or to desired texture),
Keep in plastic jar with lid.

Notes
Should add a pinch of Chilli flakes for an extra kick.
« Last Edit: December 30, 2015, 04:15:13 am by achookwoman »

Offline cookie1

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Re: Kaffir Lime Leaf Salt
« Reply #1 on: December 29, 2015, 01:18:04 am »
This would have a lovely smell I imagine.  Did you need to take the centre vein out of the leaves please Chookie?
May all dairy items in your fridge be of questionable vintage.

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Offline judydawn

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Re: Kaffir Lime Leaf Salt
« Reply #2 on: December 29, 2015, 06:33:53 am »
Nice one Chookie.
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline Cornish Cream

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Re: Kaffir Lime Leaf Salt
« Reply #3 on: December 29, 2015, 07:19:36 am »
Lovely recipe Chookie.
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline achookwoman

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Re: Kaffir Lime Leaf Salt
« Reply #4 on: December 29, 2015, 10:00:09 am »
This would have a lovely smell I imagine.  Did you need to take the centre vein out of the leaves please Chookie?
Cookie, I used young leaves like the ones in the photo.  The smell was very strong.
I think you could also use Rosemary, and use this on roast lamb.

Offline cookie1

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Re: Kaffir Lime Leaf Salt
« Reply #5 on: December 29, 2015, 11:19:16 am »
Thanks Chookie.
May all dairy items in your fridge be of questionable vintage.

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