| Thai
Parsley |
 |
Thai Parsley
Use as a garnish and to flavour soups, salads, dim sum stuffings and steamed fish.
| |
| Green
Radish |
 |
Green
Radish
Similar to Mooli, green skined and fleshed, mild flavoured radish, a member of the turnip family
Peel the skin, cut into small chunks and add to stews or soups.
|
|
| Mooli
|
 |
Mooli
Also known as Daikon, white radish, Kabu.
Can be grated and eaten raw, boiled, steamed, stewed or stir-fried.
| |
| Lotus
Root |
 |
Lotus Root
Peel off outer skin. Cut into thin slices to use in stir-fries and salads.
Or cut into small chunks to use in stews and soups
| |
| Shallots
|
 |
Shallots
Very small onion that grows in clusters and has a strong onion-garlic flavour.
Used to flavour stir-fries, soups or stews.
| |
| Packed Shallots
|
.jpg) |
Packed
Shallots
Very small onion that grows in clusters and has a strong onion-garlic flavour.
Used to flavour stir-fries, soups or stews.
| |
| Arrowroot
|
 |
Arrowroot
Use in soups with pork and small red beans.
Dried arrowroot is made into powder and used as a thickening agent.
| |
| Yam
|
 |
Yam
Also known as Taro. Starchy in texture, cooked Taro is sweet and nutty in flavour.
Peel off the skin, cut into chunks and add to stewes and braised dishes. You can use Taro as you would with potatoes.
Shredded Taro is deep-fried to form edible baskets which are served in Chinese retaurants.
| |
| Bitter
Melon |
 |
Bitter Melon
Slice and stir-fry with garlic, black bean sauce and meat. Or cut into big chunks and stuff with fillings of minced pork and prawns.
| |
| Hair Melon
|
 |
Hair Melon
Peel skin, slice or shred and use in stir-fries, soups and braised dishes. Or cut into chunks and stuff with fillings of minced pork and prawns.
| |
| |
.jpg)
