W

glossary

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WAKAME

See SEAWEED

WASABI

Indispensable in Japanese cuisine, and widely available in tubes. Wasabi powder, available in tins, can also be used if mixed with a little water approximately 10 minutes before required. A light green paste in appearance.

WATER CHESTNUTS

Walnut sized, brown bulb. Must be peeled before use. It is sweet and has a crisp texture similar to apples. Canned water chestnuts are peeled and boiled. They will keep covered with frest water, in the refrigerator, for about 2 weeks. Change the water once a week.

WATER CONVOLVULUS

This aquatic plant, a member of the convolvulus or morning glory family, is sometimes known as kangkong or water spinach. The arrow-shaped leaves and tender tips are usually stir-fried. Discard the tough, hollow stems. Young shoots are often served as part of a mixed platter of raw vegetables for dipping into hot sauces.

WHITE FUNGUS

A crinkly golden-colored dried fungus that turns transparent after soaking. Priced for its chewy texture, and used in Chinese soups and desserts.

WILD GINGER BUD

The pinkish waxy flower from the ginger plant, sometimes known as torch ginger. Used in some Malay and Nonya dishes. No substitute.

WINE LEES

A thick fermented wine paste. Light miso (Japanese soybean paste) can be used as a substitute.

WINE, SHAOHSING or RICE

Chinese rice wine used for drinking or cooking. Dry sherry may be used as a substitute in cooking.

WINTER MELON (tung gwa)

A large light green melon with a white powdery surface resembling a water melon. The inside is white with seeds in the center. Usually sold in sections. Peel hard skin and discard seeds. Slice melon and use in soups.

WON TONS

Fresh squares of noodle dough. Usually comes in one pound packages. Thickness varies from thick to thin. Fresh won tons will keep in the refrigerator for a week. Can be frozen, wrapped air tight, for about 2 months. Use thick wrappers for deep-fried won tons. Thin wrappers are better for soups.