Ingredient Guide

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

	Krachai ........................................................................... A root with a pungent flavour that gives a special taste to dishes. Peel and pound to make spice paste or shred and use in soups and curries.
	Kaffir Lime/ Kaffir Lime Leaf ........................................................................... fruit: rough, knobbly skin, thinkly skin off the green layer and shred the peels for Thai curry paste. Substitute with common lime. The fruits are not used in Malaysian cooking but as a hair rinse. Kaffir lime leaf has a strong unique aroma, used shredded(remove thick veins) or whole.
	Kitchen (Thian's Kitchen) ........................................................................... A place where I spend a lot of time and have a lot of fun in. Take a closer look!
	Kombu Seaweed (Japanese seaweed) ........................................................................... A seaweed favoured by the Japanese and a major soup flavouring. It is available dried and should not be rinsed before use, just lightly clean with a kitchen towel. Somewhat slippery when cooked or soaked.
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