Salam leaf is an aromatic leaf used in Indonesian cooking similar in use to the bay leaf. However, ordinary Bay leaf is not a good substitute, as flavours and aromas are somewhat different.
While the leaf can be added to many dishes to provide additional flavour, such as curries, pepes (meat in banana leaf) and tum (steamed meats) they are particularly used in the following recipes (available on the Bali In A Jar site):
Babi Kecap – Pork in Sweet and Savoury Sauce
Telur Pindang
Ayam Betutu Gilimanuk
Lawar – Spiced Vegetables, and
Ikan Nyat Nyat – Fish Cooked With Spices
In Bali, salam leaf is brought fresh – however in Australia only dried leaf is generally available. Therefore it is recommended to fry them in a little oil to help bring out the flavours and essential oils.