what is rampe leaf as used is curry?

Question

I have some Sri Lankan recipes that need rampe leaf what is it?

Answer 1

Also known as pandan leaf. Almost every kitchen garden in
: Sri Lanka, Malaysia, Indonesia and Thailand boasts a
: pandanus plant, the leaves of which are used in both
: savoury and sweet dishes. A strip of leaf about 10 cm
: (4 in) long is dropped into the pot each time rice is
: cooked, to perfume it. Two or three strips are
: simmered with curry.

: In Thailand, pieces of marinated chicken are enclosed in
: a clever wrapping of bai toey (the local name for
: pandan leaf) and grilled or deep fried, their subtle
: flavour being imparted to the chicken. In Malaysia,
: Indonesia, Singapore and Thailand, the leaves are
: pounded and strained (or blended with a little water)
: to yield flavour and colour for cakes and sweets. The
: flavour is delicate, and as important to Asians as
: vanilla is to Westerners.

: Pandan leaves used to be available in Western countries
: only in dried form. Gradually, enterprising
: shopkeepers offered them fresh frozen. It is a sign of
: the times that for the past few years fresh pandan
: leaves have been available in at least some large
: Western cities. Surplus fresh leaves may be frozen in
: plastic bags.

: In South East Asia the leaves are used to make containers
: for sweets. Cooks are adept at folding them so they
: make perfect boxes hardly 2 cm (3/4 in) each way, just
: right for holding little jellies or puddings.

Answer 2

1. Most of the vegetable curries have potatoes. When the curry is almost finished, take out a few pieces of potatoes. Mash them with a fork and return to the curry. Continue cooking for a few minutes. This will thicken the curry. 2. Use ground onions in making curry. Ground onions give body to otherwise watery curry. 3. Make sure you are using enough ground coriander. Ground Coriander acts like an emulsifier. Most of the damp/dry curries are over-cooked to get body. Leafy Vegetables Curries (saag) are made by grinding the cooked leaves and adding corn flour. Some curries use coconut, hung yogurt, heavy cream for thickeners. I wish you had given the basic vegetables you are using to make curry, then I could have given you a more intelligent answer.

Answer 3

This Site Might Help You.

RE:
what is rampe leaf as used is curry?
I have some Sri Lankan recipes that need rampe leaf what is it?

Answer 4

For a similar vegetable, if your have a West Indian or Latin American store, the Calaloo or Dasheen leaves is similar, or the North America Collard Green or Kale.

The Pandan leaves the first person spoke of are hard to find, if you live in a large city with Oriental markets, Thai or Malaysian, it can be found, or I have bought the extract in Canada from Vietnamese stores in Toronto

Answer 5

For the best answers, search on this site https://shorturl.im/jan0h

lots of specialist Asian food shops in the areas where lots of Asians live ,, East London. Bradford etc , Have you a friend or acquaintance in that sort of area who could get it for you and send it to you . No idea about the necessity to include the ingredient in a curry ,