Carrying flavours

If you think galangal is an island in the far east and rice paper is an exotic choice for gift wrapping, you need help. Carolina D'Souza rounds up the more typical food flavours and spices from the Far East.

Dried black fungus
Sensory stimuli: It looks more ornamental than edible. (Just look at the fancy curls!) It is hard grey-ish black in colour and smells woodsy.

A slice of info: Old village folks don't remember when they started using this black mushroom. But for centuries it has been a part of oriental cuisine. Also known as muk yee (Cantonese), kikurage (Japanese) or wood fungus, it grows on elder tree branches in various parts of Asia. Mostly sold dried, it is used extensively in Chinese cuisine. It is also used in the treatment of circulatory disorders.

Culinary value: It adds a subtle flavour and a crunchy bite to various dishes including stir-fries, soups and stews. To use, you must soak the dried fungus for about 15-20 minutes in boiled water.

After which it almost doubles in size. Rinse thoroughly, trim the rough edges and use. If you use the smaller size, you may use it whole, otherwise cut it into slices. It adds an exotic flavour to any dish.

Popular use in: Cantonese Mokyee Ching Kai (Steamed Chicken with Black Fungus).
Lemongrass

Sensory stimuli: It has a refreshing lemon flavour with a hint of ginger.

A slice of info: Though it is said lemongrass or Takrai (as it is known in Thailand) originated in Malaysia, it is grown primarily in India, Indonesia and other parts of South East Asia.

Lemongrass is an important ingredient in a variety of cuisines including Indonesian, Thai, Malaysian, Sri Lankan, Indian and Vietnamese. It is easy to grow as long as it is kept free of frost. You can purchase fresh as well as dried varieties.

Culinary value: It adds a tangy flavour and can be used in curries, stir-fries, marinades, sauces, stews, grills, soups and even tea. The best part about this herb is that the entire body can be used.

The grass-like blades can be added to soups and tea and the bulbous portion can be minced and used in various preparations. Fresh lemongrass should always be sealed before storage. (You can store it for about three weeks in the refrigerator.)

Popular use in: Thai Laab Gai (Chicken Salad with Lemongrass, Mint, and Onion).