Leek are long and cylindrical vegetable with dark green leaves and white roots. Select small to medium size which are bright with unblemished leaves. How to use :- Trim the leeks, discarding the roots and tough green tops. Slit the leeks lengthwise in half and wash thoroughly under cold running water. Place each leek half, cut-side down on the chopping board. Cut across into about 1/4 inch slices.
Leaf (green) of the lemon plant. Used as flavoring agent in many South East Asian dishes.
Lemon juice is extracted from fresh lemon. Lemons are oval, yellow colored citrus fruit. Lemon juice is available in bottle but best is to squeeze out and then strain from the fresh ones.
Lemon Grass is a stiff grass like vegetable having lemon flavor and is used as flavoring agent in many South East Asian dishes. Available fresh in most Asian markets. How to use :- Use only the soft inner portion from 4 to 6 inches of the stalks from bottom discarding the outer leaves. Chop or crush.
Lettuces are green leafy vegetable. Mostly used in salads and sandwiches and taken as raw. Many green and red leaf types are available. Buy only fresh and brightly colored ones and wash before use.
Known as Water Spinach. The plant is marketed in bundles, resembling European water-cress, with small leaves attached to the main stem. Water Spinach can be grown in water or in moist beds on land. (Chinese: Ung Choy, Yeung Choy, English: Convolvulus, Filipino: Kang Kung) Available in Chinese or Indian grocery stores.
This is an extract that’s distilled from pandanus flowers, and used to flavor meats, drinks, and desserts in India and Southeast Asia. Some brands of Kewra water are artificially flavored, so check the label. Substitutes: Kewra essence (more concentrated, so use less) OR rose water.