| Yam
Bean |
 |
Yam Bean
Also know as Jicama. Yam Bean looks like the world's largest turnip. A tuberous root with crisp white flesh and crisp texture, can be eaten uncooked
Cut the flesh into matchstick pieces or small chunks and use in salads, stews and stir-fried dishes.
| |
| Fresh
Water Chestnuts |
 |
Fresh
Water Chestnuts
Rinse to remove any mud. Peel the skin and cut into thin slices or cubes, use in stir-fries or soup.
|
|
| Fresh
Winter Bamboo shoots |
 |
Fresh
Winter Bamboo Shoots
Slice and blanch in boiling water. Use in stir-fries, light soups nad savoury dim sum fillings.
SEASONAL: available Nov-Feb
| |
| Pandan
Leaves |
 |
Pandan Leaves
The leaves are boiled in water. The juice extracted from the boiled mixture is used in Malaysian cooking and baking.
| |
| Sugar
Cane |
 |
Sugar Cane
Chop into small pieces. Suck the juice by chewing. Or use in soup with other root vegetables such as carrots and waterchestnuts etc.
SEASONAL: available Nov-Feb
| |
| Chinese Pears
|
 |
Chinese
Pears
Very juicy, best eat them like an apple with or without the skin. Can be used in mixed salads and desserts.
SEASONAL: available Sep-Feb
| |
| Pomelo
|
 |
Pomelo
Also known as Chinese grapefriut.
Remove the thick peel and membrane and pull apart the sweet pulpy sections. Eat on its own or add to chunky salads.
| |
| Xiang Pears
|
 |
Xiang Pears
Also known as Mongolian Pears.
Very juocy pears, eat them like an apple.
SEASONAL: available Nov-Feb
| |
| Beansprouts
|
 |
Beansprouts (from Mung Beans)
Can be eaten stir-fried or boiled, tossed in noodle dishes and fresh salads. Rinse them with water and remove any green seed hulls before using.
| |
| Arrowheads
|
 |
Arrowheads
Taste like potato with a musky smell.
Peel off skin, cut into thick slices or chunks and use in stews.
SEASONAL: available Oct-Feb
| |
| |
