Singapore Foraging Diary. Edible Wild in our Concrete Jungle

Attap_Seed

It is fun spotting edible wild leaves, flowers and fruits in Singapore's concrete jungle. In this foraging dairy, I document the edible wilds that I stumble upon in public places, living in Singapore.

Foraging_Singapore Note: Plucking leaves, flowers or fruits on state land is illegal. Not an issue as we just let our cameras eat and leave it for the next person's pleasure.

Let's go! 😄

Wild_Pepper

Wild pepper is commonly used in Singapore street side landscaping. It is known as daun kaduk in Malay.

Wild_Pepper Wild pepper leaves are julienned and used in traditional Malay dishes like nasi ulam, nasi kerabu etc. Whole leaves are used to wrap otak otak.

Wild_Pepper

These daun kaduk were spotted just outside Paya Lebar Quarter along Sims Avenue.

Wild_CucumberChef Isaac Henry showed me these wild cucumbers at Dempsey Hill.

Wild_CucumberThese tiny cucumbers taste exactly like regular supermarket cucumbers but sweeter, harder, a bit more fibrous, almost crunchy and oh... so juicy.

St_George_Church_SingaporeThese wild cucumbers were spotted at the large open field right beside St. George's Church (on its west side).

Attap_PalmAttap seed pod - the seeds inside are used in desserts and the dried leaves used to make thatched roofs and exterior cladding for traditional attap houses.

An attap house in Indonesia (image credit: Wikipedia).Attap_LeafGreen attap leaves are used to wrap otak otak which are cooked by grilling over charcoal. The charred attap leaf imparts a toasty taste and smell to the otak otak.

Attap_Seed

Attap seeds are used in traditional cold desserts. They are boiled in sugar syrup. The cooked seeds are hard and taste sweet.

Attap_PalmThese attap palm trees were spotted at Admiralty Park.Pandan_LeafPandan leaves at Admiralty Park. Standing beside this stand of pandan leaves I can smell the characteristic sweet fragrance that make this grass so important in southeast Asian cuisine.Pandan_LeafTogether with ginger and lemongrass, pandan leaves give Singapore Hainanese chicken rice that alluring aroma. Pandan leaves are used in many dishes and desserts for their sweet perfume.Pandan_LeafThese pandan leaves were spotted at Admiralty Park.

Come back regularly as I will update this Singapore foraging dairy with new finds. Please share your discoveries with us in the comments too.

Thank you 💗

First edition: 25 Sep 2020

Singapore Foraging Diary. Edible Wild in our Concrete Jungle Singapore Foraging Diary. Edible Wild in our Concrete Jungle Reviewed by amfy on أكتوبر 07, 2020 Rating: 5

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