I have an ingredient, do you have a recipe?

a Tandori or maybe even a green curry chicken would be excellent use. Marinate the chicken, grill it, create the sauce (green curry owuld be something like coconut milk, green curry, basil, green peppers, maybe some eggplant, and add the lime leaves, cook that together, and then serve the chicken over bazmati rice and pour on the sauce. if you want to make it a bit more fun, put the chicken on a kabob before grilling and have it more as a finger food.

Another idea would be to do a psuedo lemon grass pork chop. using the leaves in the marinade as well as in a finishing sauce.

I'll be interested to see what you do.

I bought one of these trees having no idea what they were, thinking it was just like a regular lime

Turns out the lime it produces is really dry and everyone just cooks with the leaves...


I looked up some usage guides on them in the past but have yet to put any of them to use.

A simple idea I saw here but have yet to try it (and I'd doctor it up a little more)
http://blog.seasonwithspice.com/2012/03/simple-kaffir-lime-leaves-recipes.html

9. Wrap a shrimp or scallop in a whole leaf, secure it with a toothpick, and pan-fry it or barbeque it. Or slice the leaf thinly and use the shreds to garnish seafood dishes."

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Kinda like a bacon wrapped shrimp, but with lime instead of bacon

I think it would also be nice on fish if you are feeling for grilled salmon or flounder.

To me, Kaffir leaves are best used when their aromatic tendencies are highlighted. The obvious use is in things such as Tom Yum Soup, or hot pot. Hot pot is especially nice, as the broth sits at the table and perfumes the entire dinner.

Now, I would never, ever, waste good Kaffir leaves on something like salmon, but, if someone chose to, they could make a very nice grilled salmon and prawn tom yum goong. You could go to Rasa Malaysia and use her recipe, which is great. But, the basics are bruised Kaffir lime leaves, split lemongrass stalk, fish sauce, chiles, regular lime juice and a really good shrimp or chicken stock for the base. Some cilantro and scallion to finish and the fish and shrimp for added protein.

Another option, which is not all that common, is to take a mortar and pestle, and add the leaves to a bunch of garlic, scallion, spices, regular lime juice, fish sauce and whatever else makes sense, I would add a little cilantro and sugar, mash it up into a paste (the leaves will not mash up, and you really should not eat the leaves). Strain the paste and use as a marinade for some chicken or fish for grilling.

I like to the leaf, break in half and rim the top of a glass of single malt scotch.

BUT for cooking this unami sauce is EGGcellent for a soy substitute, keeps forever in frig:

Sauce, Umami Flavor, Richard Fl.

INGREDIENTS:
1/2 cup Soy Sauce
2 Tbs Sherry, Cooking spray
2 Tbs Turbindo sugar
2 Tbs Honey
2-3 Tbs Hoisin Sauce
2-3 Cloves Garlic, Minced
1 Tbs Ginger Oil
1 tsp 5-Spice Seasoning
3 Garlic Chives, Cut Fine
4 Kaffir Lime Leaves, Cut Fine
1 Scallion, Cut Fine
1 Lime, Juice of
2 Tbs Oyster Sauce
1/4 cup Fish Sauce
1 Tbs Hot Sauce

Recipe Type: Marinade, Sauce

Source
Source: Richard Howe, 2012/01/06
Web Page: http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1214854&catid=1

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Great Soup--Soup, Prawn, Lemongrass, Chinese

INGREDIENTS:
1/2 liter chicken stock
12 prawns, peeled and cleaned
2 stalks lemongrass, thinly sliced
40 g galangal root, thinly sliced
4 kaffirlime leaves
2 tomatoes, diced
5 bird chilies, crushed
100 g straw mushrooms, quartered
3 Tbs fish sauce
3 Tbs lime juice
1 Tbs chili paste in oil
10 g coriander leaves

PROCEDURE:

1. Bring the chicken stock to a boil, add the lemongrass, kaffirlime leaves, and mushrooms, and boil for approximately 3 minutes.

2. Add chili paste, chilies, tomatoes, and prawns and simmer on low heat.

3. Season with fish sauce and lime juice to your liking. Sprinkle coriander on top and serve with steamed rice.

4. Chef's Tip:

5. If no straw mushrooms are available, fresh champignons can be used as a substitute Tom yam can also be made with fish or seafood.

6. For vegetarian tom yam, add tofu and season with white soy sauce instead of fish sauce

Servings: 4

Recipe Type: Seafood, Soup

Source
Source: Nicholas Zhou, Chinese, 2010/08/27

Woodmonkey said:

Great Soup--Soup, Prawn, Lemongrass, Chinese

INGREDIENTS:
1/2 liter chicken stock
12 prawns, peeled and cleaned
2 stalks lemongrass, thinly sliced
40 g galangal root, thinly sliced
4 kaffirlime leaves
2 tomatoes, diced
5 bird chilies, crushed
100 g straw mushrooms, quartered
3 Tbs fish sauce
3 Tbs lime juice
1 Tbs chili paste in oil
10 g coriander leaves

PROCEDURE:

1. Bring the chicken stock to a boil, add the lemongrass, kaffirlime leaves, and mushrooms, and boil for approximately 3 minutes.

2. Add chili paste, chilies, tomatoes, and prawns and simmer on low heat.

3. Season with fish sauce and lime juice to your liking. Sprinkle coriander on top and serve with steamed rice.

4. Chef's Tip:

5. If no straw mushrooms are available, fresh champignons can be used as a substitute Tom yam can also be made with fish or seafood.

6. For vegetarian tom yam, add tofu and season with white soy sauce instead of fish sauce

Servings: 4

Recipe Type: Seafood, Soup

Source
Source: Nicholas Zhou, Chinese, 2010/08/27

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Just to let you know, this isn't Chinese.
It's Thai, ingredients are Thai, recipe is Thai, technique and method is Thai, and vegetarian Tom Yum is an authentic dish using mushrooms.
It's delicious too!

I got nothing, I use kaffir lime leaves a lot but in conjunction with a lot of stuff normal people wouldn't have in their kitchen.
Galangal and so on.
I use it to make a Wagyu rib recipe a lot, but it's with a lot of funky other stuff like Kapi.

MS2SB said:

You got nothing? This is a first! I feel honored.

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:laugh:

I got plenty if you want to spend big at a Thai specialist shop!:thumb:

Specifically as it relates to a Thai curry, my vote would go to a panang curry, with beef shortrib meat. I had one like this at a Thai place some time ago, and I still can't get it out of my head it was so outstanding.

Moose said:

Specifically as it relates to a Thai curry, my vote would go to a panang curry, with beef shortrib meat. I had one like this at a Thai place some time ago, and I still can't get it out of my head it was so outstanding.

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Penang Curry, it wasn't beef short ribs Moose, it was beef shin.
I sat in the dark shadows in the corner of your eye and watched you scoff it!
:twitch:

MS2SB said:

Now we are getting somewhere! I'm starting to get hangry just imagining how this will turn out.

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You are correct It is Thai, However after 30 years of building a computer data base in EGGcess of 20,000 recipes more that half are BBQ related, I miss a few errors.

Here ya go. Knock yourself out!

https://www.google.com/search?q=kaffir+lime+leaves+recipe