thaiobsessed wrote:H-mart has had Kaffir lime leaves in the past but not my most recent trip. My guess is, if there is some FDA restriction, they're only going to be found at some of the smaller stores that still has them in the recesses of their freezer somewhere. I'd even settle for dried if anyone sees them (though I'd prefer fresh/frozen).

Please do tell if anyone finds them. I still have some in the freezer from last year, but if there is some ban on them, I'll need more. I can't do Thai curry without these things anymore.

One long-term--but permanent (assuming you're not a Black Thumb!-- solution is to grow your own. These guys might have seeds:

http://www.tradewindsfruit.com/kaffir_lime.htm

And here's some advice on growing:

http://www.ubcbotanicalgarden.org/forum ... php?t=8190

Bon Chance!

Geo

Anyone know where in Chicago I could get kaffir limes? Both the Thai market on Bway and Golden Pacific have the leaves, but were out of the limes themselves. Thanks.

Have you seen the leaves recently? I've been having trouble finding them as discussed here.

lgussow wrote:Anyone know where in Chicago I could get kaffir limes? Both the Thai market on Bway and Golden Pacific have the leaves, but were out of the limes themselves. Thanks.

Kaffir limes are rarely used(outside of some Malaysian/Indonesian dishes)...I have never seen them for sale, anywhere. If lime juice is required for SE Asian recipes it is inevitably the juice of the Persian lime. The juice of a kaffir lime is notoriously bitter, astringent, and miserly in portion.

Yay!! Found fresh leaves at Golden Pacific. Great tip, thanks! I now have 1 pack in the fridge and one stowed safely in the freezer.

where is Golden Pacific? How much did they cost?

CG wrote:where is Golden Pacific?

Golden Pacific
5353 N Broadway St
Chicago, IL 60640

A few past threads:
New Asian market at Broadway and Berwyn
Golden Pacific - best pan-ethnic Asian market in Chicago?

Note that GP is connected (at least physically, not sure about financially) to Sabai-Dee, a Lao/Thai restaurant. I tried it for the first time earlier this week and had a pretty positive first impression, although we had carry out and it took a while to get to our destination and eat. I'm hoping to try again soon, especially if it means an opportunity to pop in to GP as well

thaiobsessed wrote:Yay!! Found fresh leaves at Golden Pacific. Great tip, thanks! I now have 1 pack in the fridge and one stowed safely in the freezer.

Made a trip to Golden Pacific to pick up ingredients for my intro into a new cookbook: Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia by James Oseland (purchased thanks to an amazingly thorough eGullet thread picturing pretty much every dish in the book).

All the staff was amazingly helpful, pretty much grabbing my list when I walked in and pointing out everything I needed. Two things I could not find were:
Candle nuts
Dried Shrimp Paste (in a block, not the sauteed stuff in a jar)

As they fall into use in the same cuisine as this thread, I figured this would be a good place to ask if anyone knows where I could find them?

Thanks-
Jamie

Jamieson22 wrote:

thaiobsessed wrote:Yay!! Found fresh leaves at Golden Pacific. Great tip, thanks! I now have 1 pack in the fridge and one stowed safely in the freezer.

Made a trip to Golden Pacific to pick up ingredients for my intro into a new cookbook: Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia by James Oseland (purchased thanks to an amazingly thorough eGullet thread picturing pretty much every dish in the book).

All the staff was amazingly helpful, pretty much grabbing my list when I walked in and pointing out everything I needed. Two things I could not find were:
Candle nuts
Dried Shrimp Paste (in a block, not the sauteed stuff in a jar)

As they fall into use in the same cuisine as this thread, I figured this would be a good place to ask if anyone knows where I could find them?

Thanks-
Jamie

That's a great read...I've been dabbling in Oseland since I received the book for Christmas...I believe candlenuts are notoriously difficult to find in the US. I've had fine results toasting Thai shrimp paste(different product, I know, but he offers it as an acceptable substitution and I keep some on hand for Thai curries).

Christopher Gordon wrote:I believe candlenuts are notoriously difficult to find in the US.

Have you had any experience using Macadamias as a substitution?

Christopher Gordon wrote:That's a great read...I've been dabbling in Oseland since I received the book for Christmas...I believe candlenuts are notoriously difficult to find in the US. I've had fine results toasting Thai shrimp paste(different product, I know, but he offers it as an acceptable substitution and I keep some on hand for Thai curries).

Does the Thai shrimp paste come in a hash-like form? Only ones I could find were "sauteed" and packed in a jar with oil. Wasn't sure if this was a good substitute or not.

Part of my problem was I didn't read the description and just wrote down "Dried Shrimp Paste". While at the store I figured it was something I made myself from dried shrimp so I bought a package of those. Doh!

nr706 wrote:

Christopher Gordon wrote:I believe candlenuts are notoriously difficult to find in the US.

Have you had any experience using Macadamias as a substitution?

That is what I used in several dishes. Mine were even just regular old salted variety figuring that such a small amount of salt wouldn't impact the dish very much.

To be honest, I can't say at all that I could pick out the role the nuts played in the dish at all.

Jamie

Candle nuts vs. macademia not going to make much difference.

Your "shrimp paste" in S.E. Asia, particularly Indonesia is going to come in a block, wrapped in paper. Goes by lots of names: balacan, balachan, balachon, balachaun, balachaung, belacan, blacan, blachan, blachon, blachaun, blachaung, blakhan, etc. When you first get your block in your hands you wonder why everyone says that it stinks. But when you unwrap it, whooo-eeeey, you understand. I kept it in Saran wrap, in tinfoil, in a ziploc freezer bag, in the freezer.

It's fermented, so dried shrimp won't substitute. But one of the Thai/Vietnamese glassed products will substitute. But blachon is more pungent.

Geo

Jamieson22 wrote:

Christopher Gordon wrote:That's a great read...I've been dabbling in Oseland since I received the book for Christmas...I believe candlenuts are notoriously difficult to find in the US. I've had fine results toasting Thai shrimp paste(different product, I know, but he offers it as an acceptable substitution and I keep some on hand for Thai curries).

Does the Thai shrimp paste come in a hash-like form? Only ones I could find were "sauteed" and packed in a jar with oil. Wasn't sure if this was a good substitute or not.

Part of my problem was I didn't read the description and just wrote down "Dried Shrimp Paste". While at the store I figured it was something I made myself from dried shrimp so I bought a package of those. Doh!

I do have some of the shrimp paste in oil that you mention, but what I use in curries and my initial attempts with the Oseland is Thai shrimp paste(grayish pink) in a plastic tub...it closely resembles modeling clay...stinky modeling clay...

nr706 wrote:

Christopher Gordon wrote:I believe candlenuts are notoriously difficult to find in the US.

Have you had any experience using Macadamias as a substitution?

Excellent suggestion

Geo wrote:Your "shrimp paste" in S.E. Asia, particularly Indonesia is going to come in a block, wrapped in paper. Goes by lots of names: balacan, balachan, balachon, balachaun, balachaung, belacan, blacan, blachan, blachon, blachaun, blachaung, blakhan, etc. When you first get your block in your hands you wonder why everyone says that it stinks. But when you unwrap it, whooo-eeeey, you understand. I kept it in Saran wrap, in tinfoil, in a ziploc freezer bag, in the freezer.

It's fermented, so dried shrimp won't substitute. But one of the Thai/Vietnamese glassed products will substitute. But blachon is more pungent.

Geo

So, any idea where I can get this sticky stuff in the city?
Jamie

I got mine(Imported for Thai Grocery) at the eponymous. Hurry before they close.

Sorry, no—I'm in Montreal at the moment, and KC the rest of the time... But it seems to me that maybe if you went back to those helpful people and called it by one of the b*-words, it might work.

Geo

Jamieson22 wrote:

thaiobsessed wrote:Yay!! Found fresh leaves at Golden Pacific. Great tip, thanks! I now have 1 pack in the fridge and one stowed safely in the freezer.

Made a trip to Golden Pacific to pick up ingredients for my intro into a new cookbook: Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia by James Oseland (purchased thanks to an amazingly thorough eGullet thread picturing pretty much every dish in the book).

All the staff was amazingly helpful, pretty much grabbing my list when I walked in and pointing out everything I needed. Two things I could not find were:
Candle nuts
Dried Shrimp Paste (in a block, not the sauteed stuff in a jar)

As they fall into use in the same cuisine as this thread, I figured this would be a good place to ask if anyone knows where I could find them?

Thanks-
Jamie

I recently bought this book and hopped on the 147 to stock up on supplies this morning. Maybe he's expanded the Indonesian stock since you posted, but there were quite a few packs of candlenuts in the aisle that has quite a few items from the region (toward the front, near the first or second cash register). They were $2 or $3. He also noted getting more Indonesian food in a week or two, so maybe he's specializing a bit.



The owner was extremely helpful and I found most of what I'll need to begin exploring the cookbook. The only notable exceptions being Asam Gelugor, Black Mustard Seeds, the previously mentioned dried shrimp paste and Palm Vinegar. Are any of those readily available at other Chinatown/Argyle or Devon shops? Argyle or Chinatown are most convenient, but I don't mind going further, so long as it's in CTA range.

I've seen Black Mustard seeds and, IIRC, Palm Vinegar in most ethnic groceries - I don't check Argyle or Chinatown regularly, but Marketplace on Oakton (not easily accessible by CTA until the new Yellow Line stop goes in) has them, and I believe you can find them easily in many markets on Devon. Good Luck!

Now that Thai Grocery is gone, I need to find a new source. Golden Pacific, to my great surprise, doesn't even carry frozen ones. And neither does the large Vietnamese (semi-pan-Asian) on just south of Argyle.

I'm probably overlooking someplace obvious. I hope so. Edgewater would be ideal but I'll travel.

Gypsy Boy wrote:Now that Thai Grocery is gone, I need to find a new source. Golden Pacific, to my great surprise, doesn't even carry frozen ones. And neither does the large Vietnamese (semi-pan-Asian) on just south of Argyle.

I'm probably overlooking someplace obvious. I hope so. Edgewater would be ideal but I'll travel.

I just bought some at Viet Hoa grocery on Argyle. I have bought them from Tai Nam on east side of Broadway in the strip mall south of Argyle. The weekends are when the stores are stocked full and with fresh products. I usually shop on Friday evenings to avoid the crowd. Good luck!

Gypsy Boy wrote:Now that Thai Grocery is gone, I need to find a new source. Golden Pacific, to my great surprise, doesn't even carry frozen ones. And neither does the large Vietnamese (semi-pan-Asian) on just south of Argyle.

Have you tried
Thailand Food Corp.
4821 N. Broadway
773.728.1199

(a door south of Silver Seafood)

Gypsy Boy wrote:Now that Thai Grocery is gone, I need to find a new source. Golden Pacific, to my great surprise, doesn't even carry frozen ones. And neither does the large Vietnamese (semi-pan-Asian) on just south of Argyle.

I'm probably overlooking someplace obvious. I hope so. Edgewater would be ideal but I'll travel.

Broadway Supermarket has carried fresh lime leaves in the past. This picture was taken ten months ago.



Broadway Supermarket (Thuong Xa My A)
4879 N Broadway
Chicago
773-334-3838

Thanks, Peter. I should have mentioned that I also checked there. Maybe they were just out today.

We went to Broadway Supermarket last night for a variety of things and asked if they had any lime leaves as we haven't been able to find any for a while. The woman at the check out said that none of the stores on Argyle have any because of the government ban (which was mentioned a couple of years ago on this thread). Has anyone seen any recently?

A little spendy, but here's a source...

. . . .and a less expensive source on eBay

So, I ended up purchasing lime leaves off of ebay and then much to my surprise, a few weeks later, I got 3 calls on my voicemail from the USDA! Apparently I purchased them from someone in Southern California in a zone where they are already quarantined. He now has to come to my house and take my frozen leaves and destroy them. If you are buying them on ebay, make sure the person you are buying them from is not from southern California, Texas, Hawaii or most states in the Southeast. They're all under quarantine. Here is the USDA website: http://www.saveourcitrus.org/.

Thanks for the info. about the quarantine. In the past, I've found them readily available at Hmart but haven't checked recently.