THE SOUR FLAVOURS

KAFFIR LIME : JERUK PURUT/LEMU
Kaffir lime leaves, knows as daun jeruk purut or daun lemu, are dark green and glossy and are added whole like bay leaves to soup and curries, to give the same distinctive refreshing flavour as the fruit. In sambal, salads and satay, the leaves are finely shredded to evenly disperse their wonderful flavour. The Balinese also use a type of lime called Calamondin or Kalamansi, as it is knows in the Philippines, and this is smaller, juicer and more fragrant than its Thai counterpart.
Substitute : Frozen or dried kaffir time leaves.

TAMARIND : LUNAK/ASAM
Tamarind is the soft brown pulp extracted from the pods of the tamarind tree and sold in blocks. Known as the, “date of the east” its aroma is not unlike that of a date but the flavour is like a tangy apricot. High in iron, fibre, and vitamin C, it usually soaked in water, then strained, with only the juice being used. Also used in herbal tonics.
Substitute : Cooked rhubarb, stalks, dried apricots, or lemon juice.