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glossary

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LADIES' FINGERS

See  OKRA

LAKSA LEAF

See  DAUN KESUM

LEMONGRASS

A lemon-scented plant that grows in clumps. Use only the bottom (5 - 10 cm) portion. If it is to be pounded or blended into a paste, discard the outer leaves and use only the pale, tender part. Or bruise the stem before adding to stews. Also available in fresh, dried and powdered form. About 1 teaspoon powdered equals one stalk.

LILY BUDS, DRIED

The Chinese call this "golden needles" because they thin and golden in color. They are usually knotted for a neater appearance and added to Chinese and Burmese soups or vegetable dishes. No substitute.

LIME

Various types are used. Large limes are about the size of a small egg with a greenish-yellow skin,  and have a tart flavor similar to lemons. Small green limes, frequently known as kalamansi, are about the size of a walnut and have a less acidic, more fragrant juice. These are preferred for squeezing over noodle dishes and into sambals. See also KAFFIR LIME.

LITCHI NUTS

A sweet, white fruit about 2.5 cm (1 in) in diameter. It has a dark red hull which must be removed before eating. Also comes canned and dried. Use as a garnish or as a fruit.

LONG BEANS, CHINESE

Foot long, thin green beans. When cooked, resemble string beans but have a more delicate flavor. Treat in same manner as regular green beans.

LOOFAH

A gourd with an earthy flavor, often used in Vietnamese soups. Any type of gourd can be substituted.

LOTUS

The tumescent root has a delicious crunchy texture and decorative appearance when sliced, making it a popular vegetable and garnish in Japanese and Chinese cooking. Its seeds are used fresh for sweets or dried in stews. Soak dried lotus nuts in boiling water for 1 hour, peel, and poke out the central core with a thin skewer or toothpick. Canned lotus nuts usually have this core already removed.