Category Archives: Ingredients – Fresh

Kaffir Lime Leaf

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Kaffir lime leaves also known as limau purut or makrut lime and it leaves are dark green, thick and shinny on the top. It is porous and pale on the back. A leaf has two connecting leaves. View more

Petai (Parkia Speciosa)

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Petai is also known as Bitter Bean or Stink Bean. The botanical name is Parkia Speciosa. These beans are popular in Indonesia, Malaysia, Singapore, Thailand, Lao, Burma and the Northeastern parts of India. View more

Persimmons

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Last week my Cambodian friends, Vathana & Sam brought me a case of Persimmons. They knew I like them. Just want to share some information about these with all my friends and families. View more

Banana Flowers

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In South Asia and Southeast Asian cuisine, banana hearts (banana flowers) are used as vegetable. It can be eaten raw or steamed or cooked in curries, fried food and soups. View more

Bamboo Shoots

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It is the shoot of the bamboo plant. There are two bamboo species which are commonly used in the Asian Cuisines. The botanical names for these species are Phyllostachys edulis and Bambusa vulgaris. View more

Long Opo Squash

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 It botanical name is Lagenaria siceraria/Lagenaria vulgar. It is also known as bottle gourd or long squash. It is a very common cultivated plant in China especially in the topical or subtropical areas. View more

Mo Qua Squash

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 It is also known as fuzzy squash, Mao Gua, Hairy Cucumber, Tsit Gua and just to name a few. Mo Qua is a squash of Chinese origin. It is related to the winter melon. The Mo Qua looks quite like the zucchini View more

Leek

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There are many different varieties of leeks. Leek has a mild onion-like taste that described as a mixture of mild onion and cucumber with a sweet smell like scallion. The edible portions of the leek are View more

Sweet Potato

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The sweet Potato is distantly related to the potato. There are many varieties of sweet potatoes that their colors vary from beige, purple, brown to dark red on the outside and beige, orange, orange red, yellow, purple in the inside. View more

Shallots

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Shallot’s flavor is similar to a cross between onion and garlic, but more delicate, sweet and complex. Shallots most probably originated in Central or Southeast Asia countries and then spread to India and Eastern Mediterranean. View more