Maenglak (Lemon Basil)
柑橘の香りが魚の臭みを消す！第3のバジル
Description
Lemon Basil. The third key basil in Thai cooking. Has pale green leaves and a strong citrus/lemon scent. Heavily used to neutralize fish odors in soups.
Classification: Aromatic Herb
Shops selling Maenglak (Lemon Basil)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Lemon Basil leaves
Instructions
- (Prep) Added to fish curry sauce (Nam Ya) for fermented rice noodles, or used to scent Isan clear soups.
Learn more Substitutes, pairings, tips
Key spices
Maenglak's own citrus aroma
Substitutes at Japanese supermarkets
Lemon balm, Cilantro + Lemon peel
Pairing
Khanom Chin Nam Ya
Trivia
[Trivia] The seeds of this specific Maenglak plant, when soaked in water, become 'Tokma Dana' (Basil seeds) used in health drinks and Falooda.
Eating tips & etiquette
Tossed in at the end of cooking soups. The lemon aroma allows fish dishes to be eaten cleanly and refreshingly.
Allergen
None