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Radish
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Used widely in China, Korea and Japan, sometimes called white carrot in Southeast Asia. Used raw or cooked. Raw radish has a spicy bite to it. Its Japanese name Daikon literally means big root. Chinese green radish is often used in soups.
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Raisin
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Vitis vinifera
Dried grapes are mainly used by the Indians or in European influenced dishes in Southeast Asia.
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Rambutan
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This seasonal fruit available from May to September is a native of the Malaysian region. They come usually in red but sometimes yellow.
Pulasan (Nephelium mutabile) is a close relative with stubby hair.
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Red Bean
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Phaseolus angularis
Various types of red beans are used by the Chinese and Japanese (Azuki beans). Used in both savoury
and sweet dishes. Sweetened red bean paste is a common filling in Chinese and Japnese pastires.
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Rice, Basmati and Jasmine
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Oryza Sativa
Both Indian Basmati and Thai Jasmine/Pandan rice are long grain fragrant rice. Thai rice is known for its lovely fragrance and goes well with most Southeast Asian dishes. Basmati is usually aged and has a nutty flavour with a texture quite different from Thai rice.
Photo:
Jasmine rice with husk.
Jasmine rice.
Basmati rice.
(see also glutinous rice)
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Rice, Japanese
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Japanese rice are short grain semi-glutinous rice. The grains are short and round and becomes somewhat sticky when cooked, ideal for making sushi.
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Rice, brown
brown rice is unpolished or semi-polished rice. The hull is removed leaving the bran, either fully or partially intact. It is much more nutritious than white rice.
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Rice flakes
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Cooked rice flattened into rice flakes used in the Indian kitchen. Sometimes they come in different colours. Indian names: pohe, phovu, pauna, poha.
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Rice Noodle, flat
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They come in different width, both fresh and dried. Used in such popular dishes as Singapore char kway teow and Vietnames beef noodle soup.
Cantonese: hor fun, Hokkien: kway teow.
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Rice Noodle strips (bee thai bak)
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Though only differ in shape to rice noodle, the feel is quite different and is reserved for certain dishes.
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Rice wine, cooking
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Chinese cooking wines, known as Liao-jiu, are mainly rice wines brewed specially for general cooking use. Mirin is a the Japanese equivalent but sweet. Both are low in alcohol content.
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