Are you DAUN for this?

Photography competition

Simpoh air, serai kayu, daun kemudu, daun asam gelugur

by Afiqasyran tukangkebun

Nasi kerabu hitam. 99% vegan, 1% budu (tak ada lagi ciptaan budu vegan based). Nasi kerabu hitam adalah makanan petani di sebelah Pantai Timur zaman-zaman dahulu yang kian pupus. Berbeza dengan nasi kerabu biru, putih. Ia menggunakan air perahan jus mengkudu (kemudu) untuk menghasilkan warna hitam dan aroma wangi klorofil kemudu. Daun simpoh air digunakan kerana struktur daun nya kuat (lebih kuat dari daun pisang), boleh didapati dimana-mana, tepi jalan, semak belukar, boleh menggantikan pinggan plastik di majlis keramaian, biodegradeable. Daun asam gelugur, penambah rasa masam dan rangup. Daun serai kayu, untuk rasa berry dan kelat. Make perennial ulam great again!

Ketupat Daun Buluh / Daun Buluh Bunga

by Danial Afiq

Ketupat Daun Buluh mengambil masa 3 hari untuk dihasilkan dan selepas proses tersebut, selalunya ketupat digantung biar kering air selepas direbus untuk tahan lama. Selalunya orang keliru cara lipatan ketupat daun buluh dengan kuih koci tetapi sebenarnya ia sangat berbeza dan cara lipatan yang akan menentukan ketahanan ketupat. Jika tidak betul cara lipatan, ia hanya boleh bertahan selama 10 - 14 hari sahaja. Jika cara lipatan betul, selepas 10 hari dan ia sudah kering, boleh direbus berulang kembali (berdasarkan kuatiti yang mahu dimakan, jika tidak, biarkan ia tergantung sahaja).

Fried kuay teow, wrapped in daun simpoh air (and old newspapers!)

by chooooooooun

Commonly used in Perak


Nasi Daun Lerek

by DUKUN KEBUN

Beras dibungkus dengan daun lerek, kemudian ditanak dalam buluh. Aroma yang terbit dari bungkusan daun lerek dan salai kayu api menjadikan nasi enak wangi. Buluh tidak dibelah, sebaliknya tangkai daun ditarik memudahkan nasi dikeluarkan dari buluh. Nasi dihidang bersama daun sebagai alas makanan.


Taiping Char kuey teow and Kam Yuit green leaves

by Subaashini A/P Mohanasundaram

Using leaves to serve foods is the best way to overcome usage of plastics which causing many diseases due to its chemical contents. Eating food on leaves is a traditional way where our elders used to be and beside that by eating foods using leaves also give us many nutrients for our body by make us a healthier person with zero chemical consumption.


Nasi Tahai, Daun Itip

by Chiow Yi Min

A great combination of Tahai (Lawas local smoked fish) and Nasi Lemak (rice cooked in coconut milk), Nasi Tahai is a staple breakfast choice among Lawas people.


Dosa(Thosai) and roti canai served on banana leaves

by Tan Tan

Hi, can you smell the Indian flavor intertwined with nature? Enjoy dosa(thosai) and roti canai on banana leaves to delight your taste buds!

The restaurant offers food served on banana leaves. Banana leaves add flavor to the food when served hot. They also stimulate appetite and help digest food. In addition, banana leaves are very environmentally friendly. They decompose within a few days, unlike plastic food packaging that take years to decompose.

Pepes Ayam (daun pisang)

by Shaheen Amili

Pepes is originally an Indonesian dish that comes in many variations. The name pepes was derived from the Sundanese word papais; which means to cook anything wrapped up in leaves and stuck into the fire. Banana leaf plays an important role in pepes; it allows the rich spice mixture to be compressed against the main ingredients as well as adds a distinct aroma of cooked or burned banana leaf. At first glance, it's not surprising some may mistake pepes as otak-otak as they're quite similar. Once you pop it in your mouth, you’ll be mesmerized by its juiciness!


Pulut Panggang & Satar (Daun Pisang)

by Sue Kz

Makanan Terengganu 🏝️

by Liew Yoke Mooi

(Clockwise from top left)

  • 'Pulut inti kelapa', wrapped in banana leaf

  • Lotus leaf wrapped sticky rice (in Cantonese, 'Hor yip fan')

  • Wak grilled stingray - 'Ikan keli bakar', wrapped in banana leaf