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

pakchoy Pak choy (Cantonese)
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Recognisable by its juicy white stem, the variety known as Shanghai Pak Choy is smaller and green throughout. Known in Mandarin as Xiao Baicai.

Pandan
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Long thin fragrant leaves popularly used in desserts, soups and rice. It give food that special fragrance that you'll never do without once you get to know it. Leaves from a large variety are used in Singaproe as wrapper for rice dumplings. Also known as Frangrant Screwpine.
Papaya
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Unripe papayas are green, slightly bitterish with crunchy white flesh which turns orange, sweet and creamy as they ripen. Unripe papayas are used in pickles and salads while ripe ones are used as fruits. Avoid papayas that are over ripen. Peel, remove seeds and squeeze lemon over and serve. Southeast Asian papayas are several times bigger compared to most available in the West.
Peanuts
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Peanuts are used in making soup, satay sauce and various snacks. Available raw with or without skin. Peanuts are often dry roasted with a few cloves of garlics to give an extra fragrant, (sometimes also fried in oil but taste is different since the burnt bits give extra flavour). To remove skin after toasting, rub peanuts with both palms and blow the loosen skin away.
photo: whole peanuts with skin and roasted peanuts.
Pear, Chinese sand
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Widely grown in Northeast Asia, Chinese sand pear is very juicy with some varieties having a sandy texture around the core. Those from Japan and Korean are usually quite round and big.
Pepper (White)
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Green, black and white peppercorn are the same fruits at different stage of maturity. White pepper is processed from ripen fruits and is preferred by the Chinese.
persimmon Persimmon
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Diospyros kaki
Popular in China and Japan. Best when soft and ripe, also used dried in sweet Chinese desserts.
Petai
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Parkia speciosa
The seed from a pod of a tree. Has a very strong odour and definitely an aquired taste for those not from the region.
Pine nuts
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Pinus spp
A temperate ingredient seldom found in Southeast Asian recipes. It is a common ingredient in North Chinese cuisine where it is known as Song Ren.
pineapple
pineapple
Pineapple
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Native to tropical America, many varieties are grown in Southeast Asia. Those from Sabah and Thailand and sweeter compared to the common West Malaysian variety.
pickled plum, umeboshi Plum, pickled
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Come soaked in brine. It is very sourish and is often used in steamed dishes such as steamed fish as well as in soups to add a pleasant sourish taste. Slightly crushed. Japanese version is known as umeboshi.
poppy seed Poppy seed, white
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The seeds of the opium plant, these tiny seeds are like grains of sand and are used for thickening purpose. It has a mild nutty flavour and not to be replaced by black bluish variety which as a diferent flavour.
Note: Sale of poppy seeds is banned in Singapore due to its alleged morphine content.
punmpkin Pumpkin
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An introduced vegetable. Peel and remove seeds.

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