The minute I saw this beautiful bunch of Laksa leaves at the asian grocery store, I could not resist. There was this image of a piping hot bowl of Laksa with loads of gravy and these super aromatic herbs that I could not get out of my head. Thank goodness I still have a box of Prima Taste Laksa that I brought back from Asia during my last trip, whew! So instead of using the teeny pack of dried Laksa leaves provided (which usually serves its purpose pretty well I have to say), I threw a bunch of these into the gravy... ohlala, the fragrance is to die for.
This herb has just the most interesting flavour that I have yet to find the right words to describe. I was searching the Internet for more recipes that feature it but found only Laksa and Nasi Ulam much to my disappointment. How could such a flavourful herb be used in so few recipes? Furthermore, it would be impossible for me to cook Nasi Ulam here in France - there are simply too many missing ingredients. For now, I will have to be contented with my taugeh, laksa leaf packed bowl of good old Laksa.