March 17th, 2017 by Janelle

Daun kesom or known as Laksa Leaf is an essential ingredient for making laksa. Without daun kesom, there is no way your laksa can be complete. It would be as if you’re seasoning with salt but without the pepper. However, other than laksa, daun kesom can be used as an additional herb when you make Nasi ulam, Nasi kerabu and when you make Asam Pedas or other fish dishes.

Get your Daun Kesom HERE

Supplied by:

Yow Seng Sdn. Bhd.



No 73 taman Glenmarie Batu 3


5:00 AM – 5:00 PM


KL, Selangor

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September 1st, 2016 by Janelle

Used in Asam Laksa, Tom Yam, and most Thai cuisines. AKA torch ginger / ginger flower, the showy pink flowers are used in decorative arrangements, while the flower buds are an important ingredient in Laksa. In Bali, people are used the white part of the bottom part trunk for cooking chilli sauce called “Sambal Bongkot”, and used the flower buds to make chilli sauce called “Sambal Kecicang”.

Get this fragrant herb here now!

Supplied by:
Yow Seng Sdn Bhd



6, Jalan TSB-4
Taman Industri Sg. Buloh
47000 Sg. Buloh
Selangor, Malaysia

Working hours

5:00 AM – 5:00 PM

Coverage Area

KL, Selangor

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