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lotus roots
This is the root of a water lily. When the skin is peeled, the flesh is creamy white with a crisp texture and a slightly sweet taste. If it is not available fresh, you may find canned version. substitutes Water chestnut availability Asian stores related recipes Lotus root & pork rib soup
Read Moreginger
description Young fresh ginger has thin, almost transparent skin with a gentle taste. It does not need to be peeled before using in gin thote. Older ginger tend to be fibrous and need to be shredded finely before adding to curries or stir-fries. It is commonly used to help deodorise the strong smell of fish…
Read Morelemon grass
description It gives a refreshing flavour to dishes without overpowering them. Peel off one or two layers of the woody exterior and start chopping from the bulb end. When you see the colour change in the middle that is a good sign to stop. The stalk end can be rather tough but can be used…
Read Morejack fruit
description Jack fruits are large oval-shaped fruits with a spiny skin. The flesh of the jack fruit is ripe when the numerous bulbs turn golden yellow. They have a lovely honey sweet flavour. Unripe jack fruits are added to curries or pickled. substitutes Canned jackfruit availability Asian stores
Read Morelentil, red
description Red lentils have a mild, earthy flavour that work well with strong spices. Unlike dried beans or peas, they do not require pre-soaking and cooks quickly. Remember to add salt only once it is cooked otherwise the lentils tend to soften more slowly. substitutes Yellow or green lentils availability Supermarkets, Asian stores related recipes…
Read Morelotus seeds
description Baskets full of lotus pods are sold on the streets of Rangoon. A popular snack, the seeds are removed from the pod, then peeled and eaten fresh. If you have never eaten lotus seeds, it is quite similar to eating fresh boiled soy beans. substitutes Soy beans availability Asian stores
Read Morelily buds
description Also known as golden needles, these dried unopened daylily buds are pale yellow in colour and have a delicate flavour. They require soaking in warm water before use. The buds are tied in knots which gives them a good chewy texture. substitutes None availability Asian stores related recipes Cellophane noodle soup
Read Moregourd
description Gourds are fruits produced by a vigorous climbing vine. There are many varieties producing fruits of different shapes and sizes. Bottle gourd is known as budhi in Burma, a light green coloured fruit, its texture firmer than a marrow. It is made into crispy fritters and eaten with Mohingar or made into budhi hincho,…
Read Moregram flour
description Also known as chana flour, it is made from ground chana dal. It is pale yellow with an earthy flavour used to make Shan tofu. substitutes Chickpea flour availability Asian stores related recipes Shan tofu salad
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