J

glossary

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JACKFRUIT

A green looking fruit with a tough, knobbly skin. The segmented flesh is sweet and perfumed when ripe. The young fruit is used as a vegetable in Vietnam. When young, the flesh appears whitish in color. A fully developed fruit is about twice the size of an apple.

JAGGERY

A crude sugar popular in Sri Lanka cookery, most commonly made from cane sugar and the sap of coconut or palmyrah palms. Southeast Asian palm sugar makes an acceptable substitute, or use soft brown sugar.

JASMINE ESSENCE

The heady perfume of fresh jasmine flowers, soaked overnight in water, adds a unique fragrance to many Thai desserts and cakes. Substitute bottled jasmine essence.

JELLY FISH

Body of the jelly fish cut into shreds. Usually sold salted and packaged in plastic bags in the refrigerator  section. Store in refrigerator or freezer. Rinse off salt and soak in cold water before using.

JERUK NIPIS

See  KAFFIR LIME

JERUK LIMAU

See  KAFFIR LIME