vietnamese coriander

Finally edged lawn after mowing (hadn’t needed to so much previously). Lowered mower setting to 3. Tidied up around brown bin and put old decking from salad square underneath it.

Wired up roses (OH did bracket for them yesterday). Had to cut off a LOT of budding flowers, but the shoots were just too tall. Also helped get rid of a lot of mildewed bits (was late starting fungus fighter this year, so clearly it does make a difference). Hacked Peer Gynt right down as going to remove.

Planted replacement Vietnamese Coriander in Herb Bed.

Cut out all the dead from neighbour’s ceanothus, should make some good peasticks.

This is a special one. Katong Laksa.

The dispute between the originality of the laksa stores in Katong is internationally known. I didn’t really get the chance to try all 3 (was it 3?) of the stores laying to such claim. Anyway, we met up with some friends and settled for the one that looked comfortable enough for a group feed. 328 it was.

Katong laksa itself is quite different from the more common Nonya curry styled laksa sold elsewhere in Singapore. To me, Katong laksa has a simpler and stronger focus on seafood such as prawns and cockles. The more common laksa tends to include tofu puffs, fish cakes even an egg. Curiously enough, the vendors of Katong laksa take the trouble to cut up the noodles and serve the dish with a single soup spoon. Finally the laksa is sprinkled with a dusting of pulverized Vietnamese coriander leaves for the unforgettable aroma.

Thanks to Kev and Ange for taking us there!

we planted this vietnamese coriander (rau ram in vietnamese or daun laksa in malay) in the ground, in a semi-shaded spot under the camellia tree. it’s now thriving and happy, thanks to the unusually and alarmingly warm weather we’ve been having. can’t wait to put it in a thai curry and try making laksa!


Guacamole with Moringa & Vietnamese Coriander   

A little bit of powdered moringa, Moringa oleifera, and fresh Vietnamese coriander, Persicaria odorata, leaves, flavor this delicious and nutritious guacamole.   Vietnamese coriander is a substitute for cilantro, Coriandrum sativum leaves, like culantro, Eryngium foetidum.  Instead of salt, I like to use miso, especially if not heated, like in this recipe.  Miso loses it’s probiotic properties if over heated.   Sweet white miso is milder flavored than other stronger tasting miso.

2 medium ripe avocado, without skin or pit, finely chopped

1 fresh lemon juice and finely grated rind

1 medium tomato, finely chopped 

2 tablespoons finely chopped garlic chives or onion

1 tablespoon minced Vietnamese coriander leaves, ¼ cup whole

2 teaspoons moringa leaf powder

2 tablespoons olive oil

1 tablespoon sweet white miso

ground black pepper, to taste

Mix all the ingredients in a bowl.   Cover and refrigerate. 

Yield:  about 2 cups