Bay Leaves (Laurel)
お肉を煮込むなら絶対入れて！シチューのローリエと同じ、台湾煮込みの基礎
Description
Bay leaves (Laurel). An 'unsung hero' in Taiwanese meat braises, erasing fat odor and adding elegant freshness.
Classification: For Everyone,Whole Spice,Aroma Magic Shared with Western Cooking
Shops selling Bay Leaves (Laurel)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Bay Leaves(Laurel)
Instructions
- [Usage Secret]
- [Lu Rou Fan / Kong Rou Braises] Toss 2-
- bay leaves directly into the soy/sugar pork braise. This alone upgrades home braised pork to a shop-like 'deep aroma'.
- [Beef Noodle Base] Simmer with star anise and cassia. The bay leaf's freshness acts as a balancer harmonizing the strong-scented spices.
- [Aromatic Oil] Used when heating in oil with scallions/ginger to make versatile aromatic oil.
Learn more Substitutes, pairings, tips
Key spices
Refreshing、elegant herbal aroma
Substitutes at Japanese supermarkets
Japanese store-bought Laurel/Bay leaves (Exactly the same)
Pairing
Lu Rou Fan, Braised pork belly, Beef Noodles, All Western stews
Trivia
[For Everyone] Familiar in Japan, but highly important as a 'secret flavor' in Taiwanese food. Adding bay leaf's 'Western-style freshness' to intense Taiwanese scents like Five-Spice creates a sophisticated depth. One of the easiest spices for 'Taiwanizing' food in Shin-Okubo or at home.
Eating tips & etiquette
[Unique Eating] After braising, always hunt and remove these leaves before plating. Since they have a bad mouthfeel if accidentally eaten, it tests your love (consideration) for your family!
Allergen
None