Kaduk leaves that I grow at home

It is not daun sireh – daun kaduk is softer and you can usually find this when you eat the appetiser, Mieng Kham, in Thai restaurants. This is the leaf you use to wrap the peanuts, dried prawns, chillies and all that yummy condiments. It is also used in Nyonya dishes such as perut ikan and otak-otak [1].

This is the look of my kaduk leaves at home yesterday.

Botanical name for kaduk leaves is Piper sarmentosum Roxb. It is a climbing herb that can grow up to 10 m long with long runners that can develop into plantlets [2].

I do just consume the leaves on its own as condiment (ulam). It has a little spicy taste and better for a very young leaves.

Till then, have fun in growing kaduk at home organically😉.

References:

[1] http://mayakirana.com/2011/03/the-king-of-all-herbs/

[2] http://malaymedicine.blogspot.my/2012/09/daun-kaduk.html