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The Malays call the leaves 'daun kesum' and also use them for the dishes nasi kerabu and asam pedas. bola raket disebut In the Cambodian cuisine, the leaf is known as chi krasang tomhom (Khmer: ជីរក្រសាំងទំហំ) and is used in soups, stews and salads It is also used in naem (ណែម), Cambodian summer rolls