Pandan in savoury cooking: fragrant rice, sauces and Asian dishes
Maison PandanIn Europe, pandan is usually associated with desserts and drinks. Yet in Southeast Asia, it's just as much a savory ingredient: it perfumes rice, curries, marinades and broths. Here's how to use it in savory cooking for subtly aromatic dishes.
Pandan in rice: the classic use
In Thailand and Indonesia, pandan leaves are added to rice as it cooks to give it a delicate fragrance. With the powder, it's just as easy:
- For 250 g of rice, add 1 g of pandan powder to the cooking water.
- The rice takes on a light green tint and a vanilla-like, grassy aroma that pairs perfectly with Asian dishes.
Ideal with jasmine rice or sticky rice served alongside curries and grilled dishes.
Marinades for poultry and fish
Pandan is used in traditional marinades, especially for chicken (the famous Thai "pandan chicken"). With the powder:
- 2 g of pandan powder
- 2 tablespoons of soy sauce
- 1 tablespoon of oil
- 1 garlic clove, grated ginger, a little sugar
Marinate for 1 to 2 hours before cooking. Pandan adds an aromatic roundness that balances the saltiness.
Curries and savory coconut milk dishes
In a coconut milk curry, a pinch of pandan (1 g for 4 people) boosts the tropical character and softens the heat. Add it at the end of cooking, dissolved in a little coconut milk.
Broths and soups
Pandan gently perfumes Asian broths (pho, coconut milk soups). A very small amount (0.5 g) is enough so it doesn't take over.
Winning savory pairings
- Pandan + coconut milk + lemongrass
- Pandan + ginger + garlic
- Pandan + soy sauce + sesame
- Pandan + shrimp or chicken
Tips for savory dishes
- Go very light: in savory cooking, pandan is a background aroma, not a dominant flavor.
- Always dissolve the powder in a liquid (water, coconut milk, marinade).
- Add it at the end of cooking to preserve the aroma.
FAQ
Does pandan really work in savory dishes?
Yes, it's a centuries-old practice in Southeast Asia, especially in rice and marinades. Its vanilla-like, grassy profile complements savory dishes beautifully.
How much should I use so it doesn't overpower a dish?
Stay under 1 g for 4 people in savory dishes. Pandan should remain subtle.
