The Nonya cooking ingredient Daun Kenchoe or Kenchoe Leaves 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 Daun Kenchoe or Kenchoe leaves (known as puchot kenchoe in Malay), are used finely
shredded in Nasi Ulam.
Daun Kenchoe or Kenchoe Leaves - Nonya Cooking Ingredient
