Comments on: Pak Chii Farang / Sawtooth Coriander

By: concooks

concooks — Wed, 06 Jan 2010 18:44:16 +0000

It took me a week to research on this herb. I had to because I could not believe the lady who sold me this herb when I went to Tagaytay, she said that it was a coriander. Finally, I found out that it is called “culantro”. I got if from wikipedia. I love its smell, it always puts me in the mood to eat thai food. *sniff* By the way, I have this in my herb container garden. :)

By: Sally

Sally — Tue, 16 Sep 2008 03:56:12 +0000

Bandhania is the name for it in Trinidad. It’s Hindi for ‘Broad leaf herb’. It’s delicious in curry dishes and chutneys.

By: Kavita Yadav Jaswal

Kavita Yadav Jaswal — Sat, 06 Sep 2008 07:29:31 +0000

We use it in india as flavouring agent..

By: Kavita Yadav Jaswal

Kavita Yadav Jaswal — Sat, 06 Sep 2008 07:25:29 +0000

i spotted this wonderful herb in my kitchen garden when we shifted to our house in Dimapur, nagaland(india). I was quite amazed at the striking resemblence of the smell of this herb with our very own favorite coriander.Now we use in in almost all our dishes as a flavouring agent. It has got a fantastic aroma, and makes really delicious chutneys and curys.

By: art

art — Sun, 10 Feb 2008 01:46:13 +0000

many expats of here in davao who are of south american origin grow the herb at home. I like the strong smell and put it in place of the herder to grow coriander. If not carefull it becomes a weed as they seed quite well.

By: art

art — Sun, 10 Feb 2008 01:42:54 +0000

It is a main stay of cooking in Puerto rico.

It is quite a common ingredient in Mexico and the rest of south america where it is endemic to.

By: kulasa

kulasa — Sat, 26 Jan 2008 05:53:23 +0000

My cousin-in-law grows this somewhere in Antipolo. It does taste like cilantro although I found it milder and smoother (as MM said). I minced it and put some salt then dipped ripe pineapple (sarap) although I think it’s better to trim the edges when eaten raw. It felt a little sharp.

By: millety

millety — Tue, 22 Jan 2008 13:19:07 +0000

i love this in pho and banh mi (the vietnamese baguette sandwich). a small vietnamese community grows them here in davao, apparently for their own use only, as i haven’t seen the herb in the stores.

By: Cumin

Cumin — Tue, 22 Jan 2008 12:20:25 +0000

This is very common in Vietnamese noodle dishes.

Even the ordinary wansoy in the Philippines has a peculiar odor. Isn’t it sometimes nicknamed amoy surot (smells like bedbugs)?

By: Ebba Myra

Ebba Myra — Tue, 22 Jan 2008 12:11:16 +0000

We have huge market of Oriental (Vietnamese, Thai, Chinese, etc), markets and groceries here in Houston and I did see something like this or epasote, and I think I een bought a bunch and added them to my sinigang na mustasa. It came out good, a little strong, but really not bad. I’ll try to ask some of the teller and ask them what other way they use them other than topping it in the soup.