M

glossary

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MACE

The lacy orange-red covering or aril of the nutmeg seed. Used spice mixes and garam masala for flavoring sweet and savory dishes. For maximun flavor, grind as required.

MAIFUN (rice noodles)

Noodles made from rice flour. Soak until soft in hot water before using. Also, noodles may be deep-fried in hot oil. Do not soak before deep-frying. To keep fresh up to one month, place package of noodles in a large paper bag before removing wrapper. Break off amounts as needed. Store remainder in the bag.

MINT

Peppermint and spearmint are often used in salads and as flavor accents. See also DAUN DESUM.

MIOGA BUD

This pretty pale pink bud with green tips, a member of the ginger family, is used for its spicy flavor and appearance in some Japanese dishes. No substitute.

MIRIN

Japanese sweet rice wine used in cooking to bring out flavor or to add a little sweetness. Not interchangeable with rice wine.

MISO

Fermented bean paste made from soybeans and rice. Used mainly in Japanese cooking. Red or ala miso is saltier and white or shiro miso is milder or sweeter. Red miso is a good substitute for brown bean sauce. Refrigerated miso in sealed containers last indefinitely.

MITSUBA

Both the steams and leaves of this decorative herbs, a member of the parsley family, are used in Japanese cooking. Parsley makes an acceptable substitute, although the flavor of mitsuba is more like celery.

MONOSODIUM GLUTAMATE (MSG)

Some cooks in Asia make use of this enhancer. If you use only top quality ingredients, there should be no need for MSG.

MOOLI

Increasingly popular for their pure white roots with a crisp, mild flavor and roots that don't go pithy. Moolis are usually long and rather difficult to harvest.Choose the shorter version that is about 25cm long and around 7cm in diameter. Best grown for autumn and winter production. Fully winter hardy, with roots remaining in perfect condition over a long period. or they can be lifted and stored the same as other root crops.

MORNING GLORY

See WATER CONVOLVULUS

MUNG BEANS

Husked, dried green mung beans are known as yellow mung beans. Sprouted beans have a subtle flavor and a slight crunchiness. In Vietnam, yellow mung beans are used to make yellow bean sauce or other sauces. The starch from the beans is processed into cellophane noodles.

MUSHROOMS, DRIED

Black (shiitake) mushrooms are prized in Japanese and Chinese cooking for their flavor and texture. Soak in warm water for 15 - 20 minutes before use and discard the fibrous stems. Do not substitute with European dried mushrooms. Fresh shiitake are increasingly available outside Asia.

Fresh and delicate sheathed straw mushrooms are excellent in soups and vegetable dishes. Button mushrooms and the large, bland oyster variety are good for stir-frying. Golden mushrooms (enikitaki), clusters of slender cream-colored stalks with tiny caps, are available fresh and tinned - discard the tough ends before use.

Reddish-brown nameko mushrooms have a slippery texture and attractive reddish-brown cap; they are commonly found in jars or tins. See also CLOUD EAR FUNGUS.

MUSTARD, DRIED

Pungent powder. When mixed with water, forms sauce which is used as a dip to accompany barbecued pork and other foods. Store dry powder on shelf indefinitely.

MUSTARD OIL

Oil made from ground mustard seeds is used as a cooking medium in some part of India, particularly in Bengal. The oil gives a distinctive flavor to the food and is worth looking for in Indian grocery stores. Substitute any refined, flavorless vegetable oil.

MUSTARD SEEDS

Both yellow and brownish-black mustard seeds are used in Indian cuisine. They are not interchangeable.