Adds a deep sour flavour to sauces and various seafood dishes. Sweet varieties are made into candies.
To use, discard shell and soak the pulp in a little hot/warm water for several minutes, then knead and strain to remove fibre and seeds.
Tapioca ............................................................
Manihot esculenta Also known as cassava, this root must be cooked to rid the hydrocyanic acid. Tapioca flour is a very common ingredient in Southeast Asian desserts and snacks. The leaf is used as a vegetable.
Tao Pok (deep fried bean curd)
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Come in cubes or flat rectangular blocks, you could easily make it by deep frying firm tofu. Excess oil maybe removed by rinsing in hot water.
Tempe (Fermented Soya Bean cake)
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Cooked soya bean fermented with yeast used mainly by the Indonesians and the Malays. Maybe stir fried, deep fried or used in curries.
Terigu ............................................................
Terigu is Malay for wheat. Pearled wheat is used mainly in a sweet porridge known as Bubur Terigu. Somewhat confusing, the Chinese refer to the same porridge as barley porridge, or Damaizhou.
Toor dhal ............................................................
Cajanus cajan Believed to be of African origin but very popular in Indian cuisine. Its look and usage is similar to chick pea. The immature pods are used as a vegetable. Also known as pigeon pea or red gram.
Turmeric ............................................................
Curcuma domestica A root of the ginger family sometimes called yellow ginger, it's what gives curry it's distinct yellow color and a major ingredient in Asian spice mix. Handle with gloves to prevent stain. Powder form is widely used.
Malay: Kunyit
Turmeric Leaf ............................................................
The herb is used in Malaysia, Singapore and Indonesia(especially Padang area) as a wrap and in cooking. It is seldom available outside Asia.
