GLOSSARY OF COOKING INGREDIENTS

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Asian Recipes Food Glossary contains food, ingredients and cooking terms to assist you with your everyday meal preparations.

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LEMON GRASS

This herb, which is native to Malaysia and grown throughout Southeast Asia and  is one of the most important in Asian Cooking.  It has long, thin, gray-green leaves, and a scallion-like base. The stalks are too tough to eat but impart a distinctive fragrance and taste when simmered in a liquid.

LEEKS

A member of the onion family, which is sweet and moderately flavored. They are long and cylindrical shaped with leaves that are dark green and a root end that is white. Leeks are eaten fresh or cooked and can be added to other dishes.

LONG BEANS

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 10 to 14 inches long. It is a bean with a mild taste, similar to a Western string bean, that is grown in varieties identified by color as either light (pale) green or dark green beans.

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Website updated on : 02 November, 2006