Introduction to the Water Pepper Project

What's a water pepper, the name of this blog? Really, nothing fancy. The blog name originated from my search recently for a particular type of herb used in laksa, one of my favorite Singaporean dishes. When dried and added to the curry-like broth, the laksa leaf provides a wonderful enhancement. Of course, one cannot simply find dried laksa leaves in stores outside Singapore... even in the well established ethnic speciality markets. Some quick research online revealed that the laksa leaf plant is known by its scientific name as polygonum hydropiper, or more commonly as the water pepper. The name sounds pretty simple yet interesting and neutral. Plus it recalls that simple venture of mine to find a culinary element of Singapore in a foreign land.