Indonesian Bay Leaf
About
It is from myrtle family.The tree grows wild in the Western part of the South East Asian peninsular (Burma to Malaysia) and in Western Indonesia.The small leaves turn brown on drying.Aromatic and slightly sour/astringent, but quite weak. According to Indonesian cookbooks, the leaves should develop more flavour after short frying.The leaves contain only tiny amounts of an essential oil (0.2%%). As main components, eugenol, methylchavicol and citral have been identified. The yield of essential oil was best when the leaves have been withered and dried for a few days. its culinary use is restricted to Malaysia and Indonesia.
The leaves may be used fresh or dried; they are common in the cuisines of Sumatra, Jawa and even more Bali. They are applied to meat and, to a lesser extent, vegetables; in order to release their flavour, they must be fried or cooked for a while.
