This heart shaped leaf is used in local cuisine to make ulam (traditional Malay salad) and is one of the herbs in the festive dish of Nasi Ulam. The leaf is often a part of the spiced fish cake of Otak Otak. It looks like a betel leaf but is smaller in size and has a peppery taste. The scientific name is piper sarmentosum and the Daun Kadok is popular as a ground cover plant along walkways and is a feature in landscaped gardens.
This vibrant, four-angled bean—known as kacang botol in Malay is a remarkable ingredient in our culinary landscape. Every part of the plant is edible, from its crunchy pods to its tender leaves, making it a favourite in salads, stir-fries, and even curries. In Peranakan cuisine, the young pods are often sliced thin and tossed in zesty sambal belacan, adding a satisfying crunch to the meal. Beyond its delightful texture, the winged bean is rich in protein and nutrients, reinforcing the belief that the best food is often the simplest.
With its strong earthy and bitter flavour overlain with a pepper-like aroma — this bright orange root is used sparingly in spice mixes as its flavour is intense and is often added for its rich brilliant colour. In Peranakan cuisine, turmeric is also one of the several pungent roots used extensively. At Violet Oon Singapore, this age-old spice is infused into the rich stew of our Buah Keluak Ayam, and Garam Assam Fish. The turmeric leaf provides a totally different delicate flavour to dishes.
With its striking pink hue and citrusy perfume, the torch ginger (bunga kantan), botanical name etlingera elatior is as beautiful as it is flavourful. A staple in Peranakan cuisine, its delicate petals are finely sliced and added to kerabu salads, lending a refreshing tang, while its bold aroma deepens the complexity of dishe like garam assam and sambals. Beyond the kitchen, torch ginger has long been prized for its antibacterial properties, proving that beauty and function often go hand in hand. The plant itself is striking with its leaves growing from the ground to as high as 3 to 4 metres.
Robust and aromatic, Thai basil (selasih) is known for its slightly spicy, anise-like flavour that stands up beautifully to rich coconut curries and stir-fries. Unlike its Western counterpart, Thai basil retains its fragrance even under high heat, making it an essential ingredient in Thai and Peranakan cooking. More than just a flavour enhancer, daun kemangi is also celebrated for its antibacterial properties, ensuring that every indulgence comes with a touch of wellness.
Regal in name and revered in tradition, Raja Ulam (Cosmos caudatus) is a staple in Malaysian and Indonesian cuisine, often enjoyed raw with sambal and rice. Believed to promote bone health and vitality, this herb is rich in antioxidants and has long been associated with wellness and longevity. Its slightly peppery bite and crisp texture make it a refreshing addition to salads, embodying the essence of simple yet powerful ingredients in Southeast Asian cuisine. Raja Ulam forms part of the lefty herb arsenal of Nasi Ulam.
Also known as screwpine leaves, the tropical pandan is known as the vanilla of Asia as its sweetly fragrant leaves impart a similar flavour as vanilla does and is added to desserts and kuehs. The leaves are added whole, tied into a bundle to infuse into liquid desserts like red bean porridge. The leaves are also ground fine with water to extract the green juice for its flavour and colour for a wide variety of steamed desserts and Singapore’s famous Pandan Chiffon cake. At Violet Oon Singapore, our Pandan Gula Melaka Cake is well loved for its lightness of texture and flavour.
With its delicate citrus fragrance and light aniseed notes, lemon basil (kemangi) is a refreshing twist on the classic basil family. Commonly used in ulam (fresh salads) and tamarind based dishes, it brightens curries and soups with its zesty aroma. Highly valued for its antioxidant properties, lemon basil is also believed to promote relaxation and digestion—making it a fitting end to a well-rounded meal.
(Vietnamese Coriander)
The unmistakable scent of laksa leaf (daun kesum) is synonymous with one of Singapore’s most beloved dishes, the rice noodle dish of Laksa with its spicy creamy coconut gravy. The laksa leaf is finely sliced and forms the topping of the dish of Laksa noodles. Also known as Vietnamese coriander, its bright, citrusy notes cut through rich gravies, bringing a necessary balance to hearty dishes like laksa. It also forms a part of the dish of Nasi Ulam. Highly regarded for its health benefits, laksa leaf is known to aid digestion and cleanse the liver, making it a perfect companion for indulgent feasts.
Kaffir Lime Leaf, known as daun limau purut in Malay, is a flavourful kitchen essential and is part of the leafy herb arsenal of the Peranakan kitchen. The leaf’s intense mellow citrusy aroma and captivating fragrance are key components in dishes like rendangs and are also used to infuse Otak-Otak (grilled fish cake). The lime itself is called limau purut, as its knobbly surface resembles the stomach (purut). The juice of the fruit is not used for cooking and the rind if often grated to be used in Thai cooking but does not feature in Peranakan cooking.
