by EU HOOI KHAW
CORIANDER leaves are also known as cilantro and Chinese parsley. It’s indispensable as a garnish in Chinese dishes, especially for steamed fish, soups and stews.
The Thais use a lot of it in their salads. They also add the roots of coriander to their wonderful sambal, as well as to their green curry pastes. The Vietnamese use a lot of it in their cooking too.
More on Coriander...NST
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