G-L Archives - hsa*ba: please eat

garam masala

Garam masala is a traditional blend of aromatic spices originating from Indian. Its name translates as “warm spices,”…

longan

The flavour of longan is reminiscent of its relative, the lychee; juicy, sweet and floral. Remove the thin shell or skin to access the translucent flesh…

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lychee

Encased in a rough, reddish-pink shell, lychees have translucent white flesh that is juicy, fragrant, and ever-so-slightly tangy…

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galangal

This knobby root has a tougher exterior compared to ginger, and its flesh is firmer and less fibrous…

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kohlrabi

Kohlrabi is a cousin of cabbage, though it may look more like a root vegetable. Its bulbous body…

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lotus roots

Lotus root is the edible underground stem of the lotus plant, a perennial aquatic plant that grows beautiful pink-hued or white flowers…

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ginger

Young fresh ginger has thin, almost transparent skin with a gentle taste. It does not need to be peeled before using in ginger salad (gin thote)…

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lemongrass

Lemongrass gives a refreshing flavour to dishes without overpowering them. Peel off one or two layers of the woody exterior…

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jackfruit

Jackfruits are very large oval-shaped fruits with a spiny skin. The flesh of the jackfruit is ripe when the bulbs inside turn golden yellow…

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lentil, red

Red lentils have a mild, earthy flavour that work well with strong spices. Unlike dried beans or peas, they do not require pre-soaking…