Asian Food Pix by MakanTime.com - Asian Ingredient Guide

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	Jackfruit ............................................................ Mature jackfruit could weigh well over 20kg and is usually seeded and sold in ready to eat packages. Immature jackfruit, weighing below 2kg is used like a vegetables, often in curries. Peel with an oiled knife and cut into chunks but retain the seeds. Known as Nangka in the IndoMalay region.
	Jelly fungus, black (Cloudear Fungus and Woodear fungus) ............................................................ Occuring wild in many parts of the World, the texture and flavour of these fungi are much appreciated by the Chinese. Soak in warm water for 5 minutes, remove all hard bits and rub to clean off dirt. Woodear fungus is the larger and thicker variety, often with a whitish hairy side. These big fugi are usually shredded before use.
	Jiaozi Wrapper (dumpling/Japanese gyoza wrapper) ............................................................ Not much different from Wanton wrapper, except that it's round. The edges could be sealed easily with water to form a crescent shape dumpling.
	Jicama ............................................................ Pachyrrhizus erosu Of Central American origin. Peel and used cooked or raw. Somewhat similar to raddish but sweeter and crunchier yet not as delicate or sweet as water chestnuts. Avoid big ones which are fibrous.
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