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