Pandan Leaves Puns

I couldn't find them at 99 Ranch or Nijiya. Any ideas?

ive been wanting to try my hand at some Indonesian desserts but have had trouble sourcing pandan leaves locally. google says my best bet is in Elmhurst but i was wondering if i could find it any closer.

any help is appreciated!

We've tried Buford Hwy Farmers Market and H Mart with no luck. It's getting trendy, but we still can't find it anywhere. Thanks for any tips!

Anyone know of anyplace that sells pandan leaves in HRM? I couldn't find them at Ca Hoa nor at Ocomart, though I haven't tried Petes nor was I specifically looking for them last time I was at Topfresh.

I have the extract, but in this case I'm specifically looking for leaves, fresh or frozen.

Hello all. I have a recipe for a Sri Lankan fish curry that I’m extremely excited to try. One of the ingredients that I’m unfamiliar with is rampe, or pandan. Is this an ingredient that’s commonly supplied by Indian grocers? I live near a Patel Brothers (in US).

Thanks!

Here's the recipe! It's from Sri Lanka: The Cookbook by Prakash K Sivanathan and Niranjala M Ellawala. Highly recommend the book!

Maalu Kirata

Ingredients:

500 g firm fish, such as kingfish, Atlantic mackerel, or tuna

1 Tbsp oil

7 fresh curry leaves

1/2 tsp cumin seeds

1/2 tsp fenugreek seeds

2.5 cm rampe (pandan) leaf

5 lemongrass stalks

2.5 cm cinnamon stick, broken into two

3 cardamom pods, crushed

1 green chili, slit lengthwise and deseeded

1 onion, finely chopped

3 garlic cloves, finely chopped

300 ml water

1 goraka clove (Malabar tamarind)(or juice of 1/2 lime at the end)

1 tsp ground turmeric

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground black pepper

300 ml coconut milk

1 tsp salt

juice of 1/2 lime

Method:

Wash the fish well and cut it into small steaks or chunky pieces depending on the type of fish. Wash the pieces once more and set aside.

Heat the oil in a medium, lidded saucepan over low heat. Add the curry leaves, cumin and fenugreek seeds, rampe leaf, lemongrass, cinnamon, cardamom, and green chili, and saute for about 2 minutes. Add the onion, give it a stir, and then add garlic and saute until the onions are soft and turning golden.

Add the water, goraka, turmeric, cumin, coriander, and black pepper, and bring to a boil. Cover the pan and cook for about 10 minutes.

Add the coconut milk, reduce the heat to medium and cook uncovered for a further 5 minutes, stirring now and then until the sauce begins to thicken.

Bring it to the boil, then slide the fish pieces in one by one, trying to keep the temperature of the curry at boiling point.

Once all the fish pieces are in and the curry has returned to the boil, reduce the heat and simmer for about 15 minutes without covering, until the fish is cooked and you have a medium thick sauce. Gently move the fish as it cooks, being careful not to break it.

Remove from the heat. Add salt and lime to taste, and serve.

I've got some pandan leaves I was going to use for Hainanese chicken and rice, but after some thought I realised it was probably the worst choice for meal prep. Does anyone have suggestions for how I can use these up? I have some gochujang as well as some mirin I want to experiment with if that helpsMessage #📃│recipes-and-ingredient-help

This is probably a long shot, but does anyone know where to find pandan leaves? (preferably fresh, but I'll take a lead on frozen as well) I have a huge hankering for kaya and would like to make my own.

I have a LOT of them. I am well stocked on an Asian pantry and can get to a grocery store to get stuff!

I'm looking to find pandan leaves. Anyone know of a market that definitely has it in stock?