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LEMO
(Lime)

Three types of lime are encountered in Bali. The most popular and also the most fragrant is a small, round fruit similar in fragrance to the leprous of kaffir lime (lemo), the double leaf of this lime (don lemo) is often very finely shredded and added to minced fish, or left whole and added to food cooked in liquid. Use kitchen scissors to ensure that the leaf is cut into hair like shreds or chop very finely. If fragant lime leaves are not available, use the zest of a lime or lemon. Lime juice from the Balinese lemo was used for recipes in this book, however, the milder juice of a small round thin skinned lime (juwuk lengis) is also used in Bali, as elsewhere in Southeast Asia. A large lime similar to those found internationally grows in Bali and makes an acceptable substitute for the kaffir lime. If limes are not available, use lemon juice or lemon cests.

BALINESE SPICES:
1. Black Shrimp Paste
2. Candle Nuts
3. Cardamon
4. Chillies
5. Cinnamon
6. Cloves
7. Coconut
8. Corriander Seeds
9. Dried Shrimp Paste
10. Garlic
11. Ginger
12. Kerupuk
13. Kencur
14. Laos
15. Lemon Basil
16. Lemongrass
17. Lime
18. Nutmeg
19. Palm Sugar
20. Pandan Leaf
21. Peanuts
22. Peppercorns
23. Rempeyek
24. Rice
25. Salam Leaf
26. Shallots
27. Soy Souce
28. Tamarind Pulp
29. Turmeric


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LEMO (Lime)

LEMO
(Lime)