Healthy Gourmet Burgers
(July-August 2008)
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| Glossary |
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| " A B C D E F G H I J K L M N O P Q R S T U V W Y Z |
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| L ... |
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| Laurel leaves |
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Laurus nobilis or bay leaves are dark green, spicy leaves. The flavour of these leaves becomes more pungent when they are dried. They are used to flavour marinades, soups, sauces, stuffing and stews for a variety of meat and vegetable dishes. They are also used in white sauces and infused in milk for making custard and other desserts. |
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| Lemon grass |
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Lemon grass or serai is an aromatic Asian plant. It is a tall grass with sharp-edged leaves and grows in clumps. The whitish and slightly bulbous base is used to impart a lemony flavour to curries. |
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| Lemon Rind |
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Zest of lemon or lemon rind is actually the fine outer layer on the skin of the lemon. |
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| Light cream |
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Light cream or single cream has a minimum of 18% fat. It is mainly used in coffees and for dishes such as sauces and quiches. It cannot be whipped. |
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| Linzi koo |
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Linzi koo are seasonal imported mushrooms from China. They have an intense flavour and good texture, and are sold in clumps. You have to detach them from their base before using in stir-fries or soups. |
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| Lotus Nut |
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Biji Teratai |
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| Low protein flour |
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Low protein flour has less protein and gluten. |
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| Lump sugar |
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White lump sugar is refined granulated sugar that has been pressed into small cubes and is also known as cube sugar. |
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| Lye water |
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Lye water, which is more commonly known as alkaline water, is used in tiny amounts in kuih. It helps improve the texture, making the kuih smooth and bouncy. |
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