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  • To make sweet kecap manis, palm sugar and a variety of spices— among them galangal, makrut lime, fennel, coriander, and garlic—are added to the fermented beans just before the boiling.

    On Food and Cooking, The Science and Lore of the Kitchen

  • • The makrut or kaffir lime, Citrus hystrix, is common throughout Southeast Asia.

    On Food and Cooking, The Science and Lore of the Kitchen

  • There was the most minimal of dressing and lots of fresh herbs, including a beautifully and finely julienned kaffir or makrut lime leaf.

    Market Manila

  • Actually, only the greens and tuna make this similar to a real salade nicoise, but I just loved the combination, particularly paired with a bright and flavorful makrut lime dressing.

    Market Manila

  • Real limes (not green lemons) are critical here, and the fragrant makrut limes will really make this special.

    Market Manila

  • Next, make the salad dressing with the juice of several makrut limes, thai fish sauce,

    Market Manila


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