Kenchoe or Kencur leaf (malay = Daun Kenchoe)

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Description of Daun Kenchoe

 The leaf from this plant is subject to a lot of confusion due to lack of a common English name. It is referred to as Zedoary by some, although it is actually the Curcuma zedoaria plant.
The white or yellowish camphor-scented rhizome is pounded amd used most commonly in Thai and Balinese dishes.
The young Kenchoe leaves (known as puchot kenchoe in Malay), are used finely shredded in Nasi Ulam.

Recipe #5 Nasi Ulam uses: Daun Kenchoe


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