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glossary

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RADISH, GIANT WHITE

A vegetable that is widely used in Japanese cooking. Known as daikon, it can be shredded and use raw as a garnish, sliced for stews and stir-fries or pickled. Preserved and salted radish keeps indefinitely and commonly added to rice porridge or congee.

Mooli  is another variant of the the radish.

RED BEANS

Dried red azuki beans are used widely in Chinese and Japanese cuisine. Red bean soup is popular dish among the Chinese. When cooked with sugar to form red-bean paste, it is used as a filling for buns and pancakes.

RED DATES

Valued for their medicinal qualities as well as their prune like flavor, red dates are commonly added to soups to give a sweetening taste. Soak in boiling water for approx. an hour to soften before used.

RICE

Many types of rice are eaten throughout Asia, the most popular for daily meals being fragrant long-grain jasmine rice. Some Indian recipes call for the nutty-flavored basmati rice. White and brownish-black glutinous rice are used in sweet and savory dishes. The absorbency of rice is affected by its age - young rice absorb less water than older rice. When using a new packet of rice, be conservative when adding water until you find out its degree of absorbency.

Wash rice thoroughly in several changes of water before using. To make plain rice, measure a minimum of half cup of rice per person and wash properly. Put into a heavy-bottom pan with enough water to cover the rice and come up to the level of the first joint on your forefinger (approx 2 cm). Cover the pan and bring to a boil over high heat. Set the lid slightly to one side, lower heat slightly and simmer until all the water is absorbed and dimples or 'craters' appear on top of the rice. Reduce the heat to the absolute minimum, cover the pan and leave the rice to cook for at least another 10 minutes. Remove the lid, fluff up the rice with a fork and cover the pan. Set aside until required. The rice should keep warm for at least another 20 minutes.

Short-grained rice with a somewhat sticky texture is used in Japan. Do not serve fragrant Thai or basmati rice with Japanese food.

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RICE PAPER

Made from a batter of rice flour, water and salt, then steamed and dried in the sun on bamboo racks. Moisten with a little tepid water before using to make Vietnamese rolls.

RICE WINE

See CHINESE RICE WINE.

ROCK SUGAR

Crystallized cane sugar, sold in chunks in boxes. Added to Chinese red-braised dishes, desserts and drinks.

ROSE ESSENCE

A heady fragrance from the Middle east, used in Malay desserts, drinks and some Indian rice dishes.