We call it Pandan leaves, and thanks to your question, I now know it also has some health benefits
Asians - in particular Malaysian, Indonesian and Thai cooking, it is used to flavour and fragrance and for desserts colour too.
You can crush it lightly, knot it up and drop it into rice/beans as boiled. Can wrap chicken, fish and then fry/grill. You can blend it and use the juice.
Oh, it is the English traders who named it Screwpine when they came over to these parts back then... Pandan Leaves sounds nicer eh
We call it Pandan leaves, and thanks to your question, I now know it also has some health benefits
Asians - in particular Malaysian, Indonesian and Thai cooking, it is used to flavour and fragrance and for desserts colour too.
You can crush it lightly, knot it up and drop it into rice/beans as boiled. Can wrap chicken, fish and then fry/grill. You can blend it and use the juice.
Oh, it is the English traders who named it Screwpine when they came over to these parts back then... Pandan Leaves sounds nicer eh